If you have multiple food allergies, you can celebrate Easter safely with a homemade Chocolate Easter Bunny! These are easy to make and are dairy free, gluten free, and top 8 free depending on the chocolate you choose. Makes about 4 large bunnies or about 16 small bunniesTop 8 free depending on the chocolate you choose
In a double boiler, melt your white chocolate chips over medium low heat (I've found that the white chocolate chips melt best in a double boiler vs the microwave).
Once your white chocolate is melted, melt your regular chocolate in a microwaveable bowl for 1 minute, then 30 seconds each time after if more time is needed, stirring after each heating segment in the microwave. OR you can melt your chocolate in a double boiler as well.
Pour the chocolate by spoonfuls into the chocolate bunny molds and just fill them. Don't overfill them or they will not have a nice defined outline.
Tap the mold onto the table several times to settle the chocolate and remove air bubbles in the chocolate.
Chill the chocolate until it is completely set. They will not release easily from the molds if the chocolate is not fully set up.
Gently move and twist the chocolate molds to release the chocolate bunnies.
Put the chocolate bunnies in food gift bags for Easter baskets. Store in airtight containers at room temperature for as long as you'd store regular chocolate chips (there is nothing added to the chocolate so it should store as long as regular chocolate will).
For chocolate bunny lollipops:
Add your chocolate to the lollipop mold, place your lollipop sticks in the chocolate and cover the top of the stick with more chocolate.
Tap the mold on the table to settle the chocolate and remove any air bubbles.