Chocolate Robins

By Emma Marsden From the book Christmas on a Plate
Chocolate Robins

I’ve included a template for this cute little bird so that anyone can create these chocolate lollies. If you want to give them as a gift, wrap them in cake pop bags and secure with a twist of ribbon.

Click here to see the robin template.

For more edible Christmas Gifts see:

Stained Glass Tree Biscuits from The Great British Bake Off: Christmas

Easy Christmas Mince Pies with Chocolate Pastry

Montezuma's Shortbread

For how many? Makes 4


  • 50g milk chocolate
  • 75g white chocolate
  • ​10g dark chocolate, around 80% cocoa solids
  • red food colouring paste
  • You will need:
  • 4 lolly sticks


Trace the robin template 4 times on to a sheet of baking parchment, then turn the paper over and put on a white board so you can see the outline. Melt the milk chocolate in a bowl set over a pan of simmering water, making sure the base doesn’t touch the water. Take the bowl off the pan and set aside for 10 minutes. Melt the white chocolate in the same way, then take the bowl off the pan and set aside for 15 minutes to cool.

Spoon the milk chocolate on to the top part of the robin template, then fill in the rest of the shape with the white chocolate. Push the lolly sticks into the white chocolate part, then drizzle more white chocolate over the top. Allow to cool, then chill until set. Melt the dark chocolate in the same way and draw the eye and beak on to the shape. Allow this to set again. Colour each robin’s breast in red, using a small brush, flicking the colour so that it looks like feathers.

See all recipes »

More by Emma Marsden

See all recipes »

Sweet thing