I have an issue with hot chocolate; it’s not chocolately enough. Everytime I drink a cup, I get this overwhelming urge to complain to someone. I feel cheated. It’s called Hot Chocolate, not ‘Hot, A-Bit-Like-Chocolate But Not As Good With a Saccharine Aftertaste’.
The solution? It’s so obvious it hurts. Solid chocolate, on a stick, to melt into hot milk. It makes near damned perfect hot chocolate, keeps for ages (it laughs in the face of January) and looks just beautiful. The perfect Christmas gift when accompanied with a lovely mug.
I made a lovely video with the Scoff folks to show off how to make these hot chocolate sticks. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
Last December: My slow cooker beef bourguignon pie and Crumble topped mince pies and a very ugly but delicious cranberry & raspberry traybake
Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Four years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Hot chocolate sticks
- Dark chocolate (I used 75g per silicone mould but really, it all depends how large your mould is)
- Mini marshmallows or even some white chocolate stars or crunched up mint Aero?
If this is to give as a gift, find a gorgeous mug you plan to give as a gift. Then find a gorgeous teaspoon you plan to give as a gift. Next take the silicone mini cake mould and check it fits into the mug. There could be nothing more disappointing than having a lovely chocolate stick and it not fitting into your hot milk.
1) Break the chocolate up into pieces and fill your silicone mould with it until it’s almost full, but not with chocolate poking out over the sides.
2) Place chocolate filled silicone thing into the microwave on the outside of the spinning plate and cook on high for about 40 seconds, but do keep watching it as all microwaves are different in power and you don’t want to end up with burnt chocolate.
3) Open the microwave and have a little poke about with a wooden toothpick. If the chocolate has melted down and left room for more chocolate then add some more and give it another 30 second blast.
4) Repeat step 3 until the mould is full with about 3mm at the top of the mould free of chocolate.
5) Carefully remove the little silicone mould from the microwave – remember it could easily wobble and spill your molten chocolate. Leave on a plate, chocolate still in mould, to cool slightly.
6) When the chocolate is starting to re-set, pop your teaspoon into the middle of it and leave to fully cool and set at a 90 degree angle. If it’s solid enough at this point then you won’t have to hold the teaspoon up.
7) Pop some little marshmallows onto the top of the almost set chocolate and leave to completely set until rock solid, at room temperature. Then remove from the silicone mould and wrap in cellophane type packaging.
8) Write a little label with the suggestion that a tired person swirl the chocolate stick in scalding milk until dissolved, and then drink until feeling very content and sleepy.
(NB: It has been pointed out to me that really one should temper chocolate to ensure it doesn’t get any bloom (white bits) on it when it dries. If you are a perfectionist and are very worried about this type of thing then do temper your chocolate – use google and youtube to watch and learn how.)
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