Place the chocolate into a large bowl. Bring the cream just to the boil in a small pan, then pour over the chocolate. Leave for a few mins until starting to melt, then stir until smooth. Dip the brownie lollipops into the melted chocolate until coated all over, scatter over the sprinkles to decorate, then leave for 30 mins until set. Try inserting the lolly sticks into an empty egg box to allow them to cool upright. Can be made up to 2 days in advance and stored in a cool place.
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced