HOT CHOC STIRRERS
Make these hot choc strirrers as gifts and label them with instructions: 'Stand upright in a mug, pour over 200ml hot milk, and stir well until combined'
Provided by Anna Glover
Time 25m
Number Of Ingredients 6
Steps:
- Very lightly oil the insides of four egg cups or shot glasses, and set aside. Cut a small slit in the centre of each cupcake case using scissors.
- Melt the dark or milk chocolate in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave. Divide the melted chocolate between the oiled moulds, then chill for 15 mins. Meanwhile, melt the white chocolate as you did the dark or milk, then pour over the set dark or milk chocolate layer.
- Insert a lolly stick into the centre of each of the moulds, then scatter over the toppings of your choice (see tip, below). Slide the cupcake cases, upside-down, onto the sticks through the slit to help keep the sticks in place. Chill until solid, about 4 hrs, then discard the cupcake cases and package the stirrers. Will keep in a cool, dry place for up to one week.
Nutrition Facts : Calories 271 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
HOT CHOCOLATE STIRRERS
We all know a few die hard chocolate fans - make them one of these hot choc stirrers as a gift and they'll never want to use powdered cocoa again
Provided by Miriam Nice
Categories Treat
Time 13m
Yield makes 6
Number Of Ingredients 3
Steps:
- You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
- Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
- Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
- Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
- Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
- The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'
Nutrition Facts : Calories 286 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
WHITE HOT CHOCOLATE WITH MARSHMALLOW STIRRERS
Provided by Giada De Laurentiis
Categories beverage
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the stirrers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Insert a lollipop stick into each marshmallow. Dip the marshmallows into the chocolate, allowing any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and refrigerate until the chocolate has set, 20 minutes.
- For the hot chocolate: Whisk together the almond milk, cinnamon and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the white chocolate and agave. Stir constantly until the chocolate has melted and the mixture is smooth, 2 minutes. Keep warm over low heat until ready to serve.
- Pour the hot chocolate into mugs and stir with the marshmallow stirrers.
CHOCOLATE STIRRERS
Get the kids in the kitchen making these chocolate stirrers that you pop into hot milk for a DIY hot chocolate. Experiment with your own flavour combinations
Provided by Claire Thomson
Categories Dessert
Time 25m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Lightly oil the ice lolly moulds. Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally - take care to not scald the chocolate, as this will make it waxy and granular. Alternatively melt the chocolate in short, sharp bursts in a microwave on a medium heat. Put the spoons or lolly sticks into the holes of the lolly mould.
- Divide the melted chocolate into four separate bowls. Now work quickly to add the different flavours. Stir the ground cardamom into one bowl and fill two lolly moulds to the top of the spoon, then sprinkle on the chopped pistachios. Mix the orange zest into the next bowl, then fill two moulds to the top of the spoon and top with candied peel. Mix the nutmeg into the next bowl, then fill two moulds as before and top with white chocolate. Add the star anise to the final bowl of chocolate, mix, then fill the remaining moulds and top with the freeze-dried raspberries.
- Chill the moulds in the fridge for at least 2-3 hrs. When the chocolate has completely set, ease the stirrers out of the moulds, wrap each spoon in cellophane and secure with string. Add a label that reads 'Stir me into hot milk', if you like. Keep cool until you need them.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE HOT CHOCOLATE
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical compared with store-bought mixes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
- For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
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- In a microwave safe bowl, microwave the chocolate chips in 15 to 30 second increments, stirring between each until melted smooth. You can also use a chocolate melter or double boiler to melt the chocolate.
- Spread the dehydrated mini marshmallows onto a shallow pan, large ewnough to roll the sticks in. Line a baking sheet with waxed paper, plastic wrap, or a silicone baking mat. Set both aside.
- Dip each wooden stick into the melted chocolate, coating about three-fourths of the way up. Gently tap off any excess chocolate. Roll on mini marshmallows and gently press to cover all sides. You can also sprinkle on the mini marshmallows if it's easier and less messy for you. Transfer the marshmallow covered stick to the lined baking sheet to set. Repeat process to cover each stick.
- After all the sticks are coated in chocolate and covered with marshmallows, allow them to sit to set. You can speed up the process by placing them in the refrigerator. Chilling in a refrigerator is recommended if it's humid.
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