Dessert To serve Cold
Chocolate and Nergi® kiwi berry lollipops
40 min.
40 people
Budget mini
  • 2 to 3 punnets Nergi® kiwi berries
  • 50g dark chocolate
  • ½ tbsp coconut oil
  • 1 tbsp water
  • Grated coconut
  • 40 cocktail sticks
  1. In a small saucepan, melt the chocolate with the coconut oil and water.
  2. Cut the Nergi® in half and insert the cocktail sticks.
  3. Dip the top of each kiwi berry-half in the melted chocolate.
  4. Place them on a sheet of parchment paper.
  5. Refrigerate for ten minutes. © Charline Wirth

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