Healthy Easter Hot Chocolate Balls

Ingredients 

Jelly Squares

• 2 tbsp Gelatin (we love Locako) or use agar agar to make it vegan

• ¼ cup Rice Malt Syrup (we love Pure Harvest)

• 250ml Nexba Creaming Soda or Nexba Creaming Soda Apple Cider Vinegar Soda

• ¼ cup Cream or use coconut cream to make it vegan

Chocolate Shells

• 400g Dark Chocolate, broken into pieces (we love Bennetto)

Hot Chocolate

• Optional: 2 tbsp sugar-free Hot Chocolate Powder (we love Locako)

• Milk of your choice

You'll also need:

• 6 eggs (or something of similar shape) to use as moulds

• Cling Wrap (we love Biogone - it's compostable!)

• Electric beaters

Method

Jelly Squares

1. To make the jelly squares, first ‘bloom’ the gelatin (or agar agar if using) by stirring it in ⅓ cup of cold water. Allow it to set and firm. Whilst you’re waiting line a loaf tin with baking paper.
2. In a small saucepan, add rice malt syrup, Nexba Creaming Soda and cream (or coconut cream if using). Bring to a boil, stirring frequently until combined. Reduce the heat to a simmer then add the bloomed gelatin and stir until no lumps remain.
3. Pour into the lined tin and place in the fridge for at least 2 hours or overnight. Once set, slice into squares about 1-2cm wide.

Chocolate Balls

1. To make the Chocolate Balls, prepare the eggs by wrapping them tightly in cling wrap and placing them upside down in the carton (so the wider ‘bottom’ of the egg is facing up).
2. Place the chocolate in a microwave-safe bowl and melt in the microwave in 30 second increments, stirring between each (to make sure it doesn’t burn), until it’s completely melted.
3. Once melted, transfer the chocolate mix to another bowl (this allows the chocolate to cool slightly) and leave to sit for 15 minutes.
4. Carefully dip the wide end of the egg (that’s facing upwards in your carton) into the chocolate until it reaches about halfway down the egg and place it back in the carton (with the chocolate side facing upwards). Repeat with all the eggs.
5. Place the chocolate-coated eggs in the freezer for 10 minutes to set. Remove from the freezer and repeat the process, adding a second layer of chocolate. Place back in the freezer to set.
6. Carefully remove the chocolate shells from the eggs (these will look like half domes) and gently remove the cling film from the inside.
7. Heat up a plate in the microwave for 1 minute.
8. By now you’ll have lots of half domes that need sticking together to make a circular shape! Lightly melt the open side of one of the chocolate shells by pressing gently into the hot plate for about 5-10 seconds (just enough to get the edges melting a little). Turn it over and place one or two of the prepared jelly squares in the shell. Melt the open side of another empty chocolate shell, then stick the melted edges together, ensuring there are no gaps, and they are glued together. Repeat with the remaining shells until you have three whole hot chocolate balls. Place in the fridge to fully set and bind together.

Hot Chocolate

1. Microwave milk in a mug for 60 seconds.
2. Add Hot Chocolate Powder to a mug (if using) and stir.

To serve, simply drop the chocolate ball into warmed milk (or homemade hot chocolate for extra indulgence!) and allow the ball to melt open, revealing its fizzy raspberry inside!