Make your own chocolate jazzies

This sprinkle laden little bites of chocolate are called different things depending on where you hail from but I know them as chocolate jazzies and I kinda like that name. Do I do a little jazz dance whilst eating them? Well, no but jazz hands? Maybe...

You normally find these in bags from your local sweetie shop but will Halloween looming I'm trying to find ways of making little treats to use up some of my baking supplies as my sprinkle addiction is getting out of hand...
I'm sure it doesn't take rocket science to work out how to make these but I've given a few measures so you know how much chocolate you'll need to make a small handful of these bright buttons. I would say the trickiest part was making the paper piping bag but I can make these in my sleep now! (You don't need a paper piping bag, I'm just a disposable living kinda girl).

You can use any sprinkles you have left hanging around and I think they'd be a great addition to any dessert table as you could colour co-ordinate them to match your theme. You could also use candy melts or chocolate colourings to change the colour of your chocolate base - the possibilities are endless!

All I know is that I had fun making them and as soon as the kids came home they were more amazed by these than any other cool cake I've made recently.

I store mine in a screwtop jar and they'll keep as long as the date on your chocolate.

Recipe

• 50g White chocolate (makes approx 30 x 1cm round jazzies)
• Sprinkles
• Piping bag - I used paper but any piping method will do!
• Greaseproof paper

1. Melt chocolate in microwave proof bowl, be careful not to overheat! It took 1m15s to melt my chocolate and remember that the residual heat in the bowl melts down any last lumps.
2. Cool chocolate for 10mins or else it will be too hot to hold in the piping bag.
3. Pour chocolate into piping bag and pipe dots around 1.5cm in diameter straight onto greaseproof paper.
4. Pour sprinkles onto dots and press slightly with the back of your hand to ensure sprinkles are adhered and to flatten your dots slightly. 
5. Pour over more sprinkles and press again.
6. Allow to cool and peel off sheet! You can speed this up by popping them in the fridge but mine were set after about 30 mins.

The key to making these was in the piping and pressing stage as if you don't press them on hard enough they all fall off when you're eating them. I wanted my jazzies to be completely covered in sprinkles so I took a few photos which showed the sprinkling and pressing stage:

1. Pipe dots.
2. Pour over sprinkles.
3. Press dots lightly (you can see how they spread slightly).
4. Pour over more sprinkles to ensure sprinkles stick to empty bits of chocolate.