Peppermint Hot Chocolate With Candy Cane Stirrers
Stir up some holiday magic with these divine candy cane hot chocolate stirrers. Then dip, swirl and stir to create a rich velvety hot chocolate infused with peppermint. Yum!
Servings: 24
Equipment
- 1 gingerbread man silicon mold
- 1 double boiler or microwave
- measuring cups
Ingredients
Candy Cane Stirrers - makes 24
- 3 cups dark semi sweet chocolate 300 grams
- 1 teaspoon peppermint extract
- 24 candy canes (traditional shape)
Peppermint Hot Chocolate - makes 1 cup
- 1/2 cup milk
- 1/4 cup half & half sub for 1/8 cup milk + 1/8 cup heavy cream
- 1 candy cane stirrer
Instructions
To melt the chocolate in the microwave
- Put the chocolate in a medium microwave-safe bowl or cup, and place in the microwave. Microwave on high for 30-second intervals, stirring at every interval.
- When you see just a few lumps left in the chocolate, stop and remove from the microwave. The residual heat will finish melting it, ensuring it stays smooth and glossy.
To melt the chocolate in a double boiler
- You cannot heat the chocolate directly as it'll scorch so, if you want to use the hob to melt the chocolate, you need to use a double boiler or a heatproof bowl over a pan of simmering water.
- Stir the chocolate with a dry spatula or spoon to help it melt evenly.
- When there are just a few small pieces left, take the chocolate off the heat and keep stirring. Then stir until the remaining lumps are dissolved.
Compiling the candy cane stirrers
- To the melted chocolate, add the peppermint extract, and crushed candy cane pieces and stir until mixed.
- Spoon the chocolate/candy cane mixture into the molds. The chocolate will need to slightly set/ harden for the candy cane to stay in place so allow to cool a little.
- (You can speed up the cooling process by placing the mold in the refrigerator for about 5 minutes. Don’t let it harden all the way, or the candy cane won’t insert in to the chocolate.)
- Insert the candy cane into the chocolate, and allow to cool all the way and set. Once the candy cane stirrers have set, they'll pop right out of the molds. Sift the powdered sugar on top, and sprinkle with the red flakes.
Making The Candy Cane Hot Chocolate
- Pour the milk and half & half into a small saucepan and place on a medium heat. Heat until you see small bubbles start to form on the side of the pot. Remove from heat. You don’t want the milk to boil as it will become grainy.
- Pour into a cup, add the stirrer and swirl until melted, then add a little whipped cream to the top.
Notes
Tips For Making Hot Chocolate Stirrers
Use the best quality chocolate you can find/afford
High-quality chocolate melts smoother and tastes better. We used Callebaut which is a high quality Belgian chocolate, pricey but worth it!Make sure you heat the chocolate slowly and stir regularly
Stirring helps the chocolate to melt evenly and prevents scorching. If microwaving, stir at 30-second intervals. If using the hob use a double boiler.Make sure utensils are dry
Even a tiny bit of water in contact with the chocolate will cause it to seize into a clumpy mess. Make sure the bowl you use to melt it in and any mixing spoons are completely dry before you start.To make a richer and more minty hot chocolate:
Rather than simply heating milk and half & half, make weak cocoa with peppermint first, before using the stirrer. Add the following for each cup:- 1/2 teaspoon of cocoa
- 1/4 - 3/4 teaspoons of sugar to taste
- A few drops (2-3) of peppermint extract to taste