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’

Prep:15 mins
Cook:10 mins
plus just over 4 hrs chilling
Serves 4
Easy

Nutrition per serving

kcal 271
fat 16g
saturates 9g
carbs 27g
sugars 0g
fibre 1g
protein 4g
salt 0.1g

Ingredients

vegetable oil, for the cups or glasses
150g dark or milk chocolate, chopped
50g white chocolate
4 egg cups or shot glasses
4 cupcake cases
4 lolly sticks

Tip

FLAVOURED STIRRERS

Leave the hot choc stirrers as they are for a plain hot chocolate, or top with some added extras before chilling. Here are a few simple (but delicious) ideas.

CINNAMON SWIRL

Sprinkle over a small pinch of ground cinnamon and a few mini marshmallows.

CHAI CHOCOLATE

Scatter over a crushed cardamom pod and a piece of cinnamon stick.

MALTED CHOCOLATE

Add a small amount of crushed Maltesers.

Method

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.