Christmas Hot Chocolate Spoons
Homemade Christmas Gifts are definitely a treat when chocolate is involved, so why not give these cute Hot Chocolate Spoons a whirl.
So simple, yet so effective! No store bought chocolate drink powder could ever compete with decadent real chocolate, melted into a mug of your preferred warm milk.
With the added touch of mini marshmallows and toffee, the result is the richest and creamiest hot chocolate in town.
- 1/2 cup white granulated sugar
- 2 1/2 tbsp water
- 200 grams Organic Times Dark Chocolate Drops
- 1/3 cup Organic Times Vanilla Mallows (Marshmallows) (quartered)
- 1 packet sml-med wooden spoons
- 12 hole silicone mini cupcake pan
- Line a flat baking tray with parchment paper, set aside.
- Prepare and fill a small bowl with warm water and get a pastry brush ready, set these aside.
- In a small pot over low heat, combine sugar and water. Heat through until sugar has completely dissolved, swishing around the pot to help mix it through.
- Once sugar has completely dissolved, increase heat to high and bring to a boil. Take the pastry brush and water and gently brush down the sides of the saucepan to dissolve any sugar crystals around the sides of the pot, whilst the mixture is boiling.
- Boil mixture for 3-5 minutes or until you begin to notice it turn golden in colour. Once it has turned a light golden, remove from heat and continue to move the pot around to disperse the heat, not using any mixing utensils to do so.
- The residual heat in the pan will continue to cook the toffee once removed from the heat. It will begin to turn even darker, when it has turned a shade darker, carefully and slowly pour toffee onto lined tray. Move tray around to spread out the toffee slightly. NOTE: this makes a small amount of toffee, so you don’t have to create a large slab of toffee.
- Set tray aside at room temperature until toffee hardens, or refrigerate to fasten up the process.
- Once completely hard and set, take a wooden spoon and whack the toffee, it should crack. Fill a small zip-lock bag with the toffee shards and whack it some more with the wooden spoon until you achieve small toffee crumbs, perfect for decoration! Set aside
- Add chocolate drops into a small heat-proof bowl and over a double boiler, melt chocolate on a low heat until completely smooth. Remove from heat once melted.
- Pour melted chocolate into a pouring jug.
- Place silicone pan onto a baking tray or board, one that will fit in your refrigerator.
- Carefully pour chocolate into mini moulds of your silicone pan, filling up just below the rim, ensuring not to overfill.
- Place pan into the refrigerator and allow the chocolate to firm up slightly, approx. 15-20 minutes, ensuring chocolate is soft enough so the spoons will push in.
- Carefully place the wooden spoons into the middle of each portion of chocolate. Gently place a few chopped marshmallows into the chocolate, around the spoon.
- Top with toffee shards.
- Return to the refrigerator to set completely, approx. 1-2 hours.
- Once set, remove from pan and store in an airtight container, refrigerated, until all used up.
- To serve, warm a mug of milk until steaming. Place a chocolate spoon into the warm milk and stir until completely melted, enjoy!