Go Back
chocolates spread out on some baking paper.
Print

Homemade Chocolate Freckles

Inspired by a childhood favourite chocolate, these Homemade Chocolate Freckles are so easy to make and absolutely delicious to eat! They make a great gift or a fun activity in the kitchen with the kids!
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 22 chocolate freckles
Calories 61kcal
Author Alexandra

Ingredients

  • 1 cup milk chocolate See Note 1
  • cup sprinkles/100s and 1000s See Note 2

Instructions

  • Measure and cut two pieces of non-stick baking paper to fit on two baking trays.
    On a chopping board or your kitchen bench, use a pencil to mark a circle of roughly 4 cm (1.5 ″) diameter on the baking paper. You can use a cookie cutter or a drinking glass to do this.
    This recipe makes approximately 22 freckles, so you'll need 22 circles.
  • Then, turn the baking paper over to the other side so the chocolate does not touch the pencil mark and lay each piece onto a baking tray.
  • Put some sprinkles in a small bowl and set them aside.
  • Chop the chocolate into even-sized pieces and place it into the top of a double boiler or heatproof bowl set over a pan of barely simmering water, making sure that the bowl doesn’t touch the water and steam does not get into the chocolate.  
  • Stir occasionally with a metal spoon or spatula until the chocolate has almost melted. Remove it from the heat; the residual heat will melt the remaining chocolate. 
  • Give the chocolate a stir and then spoon approximately one teaspoon of chocolate onto the circles which are marked on the baking paper. Spread carefully with a knife or a small offset spatula.
    Continue until you have covered the baking sheet. 
  • Top the chocolate generously with sprinkles - I used approximately ½ teaspoon per chocolate.
  • Set the baking tray aside for the chocolate to set. It may take up to 2 hours. If it is a hot day, place the tray in the refrigerator. 
    Continue with another prepared baking tray and repeat spooning out the chocolate and topping with sprinkles.
  • When the chocolate has set, carefully remove the Chocolate Freckles. Store in an airtight container in a cool place. If necessary, store the container in the refrigerator.

Notes

  1. Use a good-quality chocolate. Choose one that you enjoy eating – it will make all the difference. If you prefer dark or white chocolate, you could also use this.
  2. I use multi-coloured sprinkles (100s and 1000s). You can use any sprinkles of your choice.
  3. If you want gluten-free or vegan Freckles, you will need to check the ingredients list of the sprinkles and the chocolate. I have found that it is also helpful to check the website of the manufacturer. You will often find more information there. Dark chocolate with a high cacao percentage is most likely to be vegan.
  4. Please note, the nutritional information is based on one Chocolate Freckle. The nutritional information is an estimate only. 

Nutrition

Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Calcium: 2mg | Iron: 1mg