‘Hot chocolate is a treat for me at Christmas and these stirrers make adorable gifts for chocolate lovers – simply stir 1 or 2 into a mug of warm milk and enjoy!’
Hands-on time 45min, plus chilling. Cooking time about 15min. Makes 25
FOR WHITE AND MILK CHOCOLATE STIRRERS • 100g white chocolate, chopped
• 10g freeze-dried raspberry pieces • 200g milk chocolate, chopped • 30g mint chocolate biscuits, broken into small pieces • 2tbsp strong espresso, cooled • 15 mini marshmallows
FOR DARK CHOCOLATE STIRRERS • 140g dark chocolate, chopped • 30g salted caramel sauce • ½tsp flaked sea salt • 25g mini fudge pieces • 30g smooth peanut butter • 25g mini honeycomb pieces
YOU WILL ALSO NEED • Sunflower oil, to grease • Wooden lolly sticks and/or candy canes
1 Lightly grease 2 silicone ice-cube trays with sunflower oil.
2 For the white chocolate stirrers, melt the white chocolate in a medium heatproof bowl over a pan of barely simmering water. Remove from the heat and gently stir until smooth. Stir in most of the raspberry pieces, saving some to decorate.
3 Divide equally between 5 ice-cube tray holes. Sprinkle over the reserved raspberries. Chill for 30min, until starting to set, then insert a lolly stick into the middle of each and return to the fridge until completely set; about 3½hr.
4 For the milk chocolate stirrers, repeat steps 2 and 3 with 100g milk chocolate, stirring in most of the mint
