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
COCOA BLOCKS
Like fudge on a stick. Swirl these blocks into a mug of hot milk and enjoy luscious hot chocolate, or nibble the chocolate blocks directly from the stick. These cocoa blocks are fantastic for kids and adults alike! They taste amazing and are fun to swirl in your hot beverage-- coffee or hot milk.Think of these confections as you would ganache. They will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days. Prep time does not include the overnight set-up time.
Provided by dojemi
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Line an 8" x 8" pan with parchment paper or aluminum foil.
- Heat the cream and condensed milk over low heat until steaming.
- Remove from the heat and add the chocolate; allow it to gently melt.
- After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
- Whisk vigorously until the mixture is thick and shiny.
- Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
- Pour the chocolate mixture into the pan; shake the pan gently to level.
- Sprinkle with cocoa, if desired.
- Set aside overnight to slowly set up.
- Run a knife around the edge of the pan and turn out onto a clean cutting surface.
- Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
- Stick a wooden stick into the center of each block.
- Roll in cocoa or crushed peppermint candy, if desired.
- Wrap in waxed paper, parchment, or plastic wrap to store.
(HOT CHOCOLATE) COCOA BLOCKS
Simply swirl these blocks of chocolate into a mug of steaming hot milk for a special treat! Another great recipe from King Arthur Flour.
Provided by Southern Polar Bear
Categories Beverages
Time 12h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- 1) Line an 8" x 8" pan with parchment paper or aluminum foil.
- 2) Heat the cream and condensed milk over low heat until steaming.
- 3) Remove from the heat and add the chocolate; allow it to gently melt.
- 4) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
- 5) Whisk vigorously until the mixture is thick and shiny.
- 6) Pour the chocolate mixture into the pan; shake the pan gently to level.
- 7) Set aside overnight to slowly set up.
- 8) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
- 9) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
- 10) Stick a wooden stick into the center of each block.
- 11) Wrap in waxed paper, parchment, or plastic wrap to store.
- 12) You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla) to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.
Nutrition Facts : Calories 127.8, Fat 7.8, SaturatedFat 4.7, Cholesterol 8.3, Sodium 17.5, Carbohydrate 15.9, Fiber 1.3, Sugar 13.7, Protein 1.9
HOT CHOCOLATE ON A STICK
Semi-sweet chocolate, sweetened condensed milk and whipping cream come together to make these easy chocolatey pops.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides.
- Microwave ingredients in microwaveable bowl on HIGH 3 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour into prepared pan.
- Refrigerate 2 hours or until firm.
- Cut chocolate mixture into 24 squares. Insert rounded end of spoon or wooden pop stick into center of each.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 25 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 18 g, Protein 2 g
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