Yeah, so I suppose you stumbled in here thinking “It’s July, she’s gonna be all Pina Coladas & drinks with paper umbrellas”?
Well, you’d be wrong! Yes, it is July- the height of summer but it’s freezing 😦 Seriously, it was so cold here yesterday that I put the central heating on and boiled up a big ol’
cauldron pot of thick spicy butternut soup.
So instead of basking in the sun; as one may imagine you’d be doing mid-July; I’m sitting snuggled in a hoody, nursing a hot chocolate & watching the rain battering down. Sigh…
Still, it does mean i get to share a yummy recipe with you:
Hot Chocolate Stirrers! These became a minor obsession in our house over winter 🙂 Essentially they are blocks of chocolate (ok, there are a few other ingredients) on the end of a spoon or stirring stick which you stir into a mug of hot milk to make the most amazingly delicious Hot Chocolate!
There are a few recipes for these floating around; some more complicated than others; but after making HUNDREDS of these as Christmas stocking fillers, care package additions & study survival treats during exam time; I’ve come to the conclusion that you can do without a lot of the extra ingredients.
What you need: Equipment:
- spoons or sticks (I use disposable wooden ones for gifting, I’ve seen some cute ones using vintage silver teaspoons.)
- mould (I use ice-cube trays for the block ones, plastic shot glasses or small silicone cake cases work too)
- double boiler, bain-marie or glass bowl that will fit over a saucepan
- a glass or jug and a disposable piping bag or zip-lock bag
- Chocolate, lots of it! For every 200 g of choc, you will also need
- 40 g Cocoa
- 60 g Icing sugar
Plus, any of the following Optional Extras, for decorating:
- sugar balls
- edible glitter
- mini marshmallows
- crushed candy cane
- freeze dried raspberry
- edible gold leaf
- chocolate shavings …….
- Melt your chocolate
- Stir in cocoa & icing sugar
- 3/4 fill each mould ( sit the bag in the glass and fill with the chocolate mixture – it’s easier 7 tidier than trying to pour or spoon it in. trust me!!)
- Leave to cool for around 20 -30 minutes. Once it has started to thicken, you can insert the spoons or sticks. If you do this while the choc is still runny, they just slowly fall over.
- Add your chosen toppings
- Leave to set overnight before removing from the mould.
- Warm, until almost boiling, 250-350ml of your preferred milk per stick.
- Decant into your favourite mug and dip in your Stirrer.
- Stir continuously until completely melted.
- Add a splash of cold milk if required, whipped cream if you’re feeling particularly decadent, and ENJOY!!
For home use, we just leave them in the fridge, still in the tray and remove as required but they make nice gifts wrapped in little cellophane bags with a gift tag bearing brewing instructions. they will store in an airtight container for a while and don’t need to be refrigerated. VARIATIONS:
- These work equally well using white or milk chocolate. you can even layer different chocolates. At Christmas we did some Christmas Pudding ones using dark choc with a thin layer of white and added little sugar sprinkles in the shape of holly leaves & berries.
- Try using flavoured chocolate. (Terry’s Chocolate Orange ones were AHMAYZING!) Just don’t try to add liquid flavourings or alcohol – these will make your chocolate seize. You could however stir in a shot of your favourite tipple when you are brewing your cuppa!
- Whilst I use really good quality chocolate, with a high % of cocoa when i am making these for gifts; inexpensive chocolate does the job just as well. I used supermarket value range 100 gram bars at 30p each when making these for a kids party and the parents were all raving about them….
Please let me know in the comments if you try these, or if you swear by a different recipe.
Dark Chocolate with a sprinkling of freeze dried raspberry is my favourite, what’s yours?