Sprinkle Chocolate Pockets

Chocolate Pockets Decorated with Sprinkles
  • 12 servings
  • 1hr 15 mins to prepare
Print This


  • 280g plain flour
  • 20g cocoa powder
  • 25g caster sugar
  • 1 pinch of salt
  • 230g unsalted butter, cold and cubed
  • 120ml cold milk
  • 1 broken up chocolate bar
  • 1 egg, for egg wash
  • To Decorate
  • 200g icing sugar
  • 1-2 tsp water
  • Colourful Sprinkles



1 Pre-heat the oven to 180ºC. Add the dry ingredients and butter into a food processor, pulse until a crumb is formed. Then slowly add the milk and pulse until the mixture comes together.

2 Tip the dough onto a lightly floured surface and roll into a ball, then divide in half. Wrap in cling film and refrigerate for 1 hour.

3 On a floured surface roll out the chilled dough to just under 1 cm thick. Cut out rectangles approx. 10 x 6 cm in size. Repeat until you have used up all the dough.

4 Arrange half of the rectangles onto a lined baking tray. Add some of the broken chocolate into the middle of each rectangle leaving a 1 cm border. Then egg wash the border and top with another rectangle.

5 Use a fork to crimp the sides to seal, then brush egg wash on each pocket. Bake for 15 minutes.

6 To make the icing, mix together the icing sugar and water gradually until it forms a smooth paste.

7 Remove from oven and cool for 5 minutes on a wire rack before adding the icing and sprinkles.