Christmas Stirrers

Name: Christmas Stirrers
Yield: 3 servings
Ingredients: Drizzle of sunflower oil (To brush the moulds); 150 g Milk / Dark chocolate (Broken into pieces); 1 tsp mixed spices; ground cinnamon; Candied Peel (Chopped very finely); 50 g white chocolate; Holly Leaves (Decorative); Drizzle of sunflower oil (To brush the moulds); 150 g milk chocolate (Broken into pieces); 2 tbsp oranges Zest (Finely grated); 1 tbsp Spiced Chai Loose tea; chocolate, orange (Broken into pieces to crumble on top); Drizzle of sunflower oil (To brush the moulds); 150 g Milk / Dark chocolate (Broken into pieces); 1 tsp peppermint essence; candy canes (Crushed); mini marshmallows; Drizzle of sunflower oil (To brush the moulds); 150 g milk chocolate (Broken into pieces); 1 tbsp treacle; 1 tsp ground ginger; gingerbread biscuits (Broken into pieces); Drizzle of caramel sauce; 250 ml Arla Cravendale Semi-skimmed milk

Ingredients

For 3 Christmas Pudding Stirrers

Drizzle of sunflower oil (To brush the moulds)
150 g Milk / Dark chocolate (Broken into pieces)
1 tsp Mixed spices
Ground cinnamon
Candied Peel (Chopped very finely)
50 g White chocolate
Holly Leaves (Decorative)

For 3 Chai Spice & Chocolate Orange Stirrers

Drizzle of sunflower oil (To brush the moulds)
150 g Milk chocolate (Broken into pieces)
2 tbsp Oranges Zest (Finely grated)
1 tbsp Spiced Chai Loose tea
Chocolate, orange (Broken into pieces to crumble on top)

For 3 Peppermint Candy Cane Stirrers

Drizzle of sunflower oil (To brush the moulds)
150 g Milk / Dark chocolate (Broken into pieces)
1 tsp Peppermint essence
Candy canes (Crushed)
Mini marshmallows

For 3 Gingerbread Stirrers

Drizzle of sunflower oil (To brush the moulds)
150 g Milk chocolate (Broken into pieces)
1 tbsp Treacle
1 tsp Ground ginger
Gingerbread biscuits (Broken into pieces)
Drizzle of caramel sauce

For the Hot Chocolate

250 ml Arla Cravendale Semi-skimmed milk

Instructions

Step 1

Choose your favourite festive stirrer flavour. Lightly paint the sides and bottom of silicone chocolate moulds with a little sunflower oil. This is a great tip to stop your chocolate sticking!

Step 2

Place your broken chocolate into a heatproof bowl over a deep pan of simmering water and stir. When nearly melted, add your additional ingredients (not including the toppings) and stir through until combined. Continue to stir for a few minutes.

Step 3

Divide across three moulds (fill to the top).

Step 4

Sprinkle with your toppings (if you are making the Christmas pudding stirrer do not add your white chocolate or holly leaves until set and removed from the mould) and set in the fridge for 20-30 minutes.

Step 5

After 20-30 minutes, your chocolate should be starting to set but be pliable enough to insert a lolly pop stick into the centre of each. When you've done this, allow to set for another 2 hours.

Step 6

Remove your stirrers from the moulds. If using a silicone mould you should just be able to easily remove the stirrer by pushing from the bottom using your thumbs. If using yogurt pots or an ice cube tray, loosen by gently slipping a knife down each side before flipping out onto a hard surface.

Step 7

Wrap in your plastic gift bag, write your gift tag detailing the below hot chocolate cooking instructions, attached to a piece of string and tie in a bow whilst also securing your pine branch.

Step 8

To use your Chocolate Stirrer, heat 250ml of Arla Cravendale milk in a pan, pour into your favourite festive mug and stir through your chocolate stick until fully melted- relax and enjoy!

Enjoy!