Chocolate stirrers with different toppings

Chocolate stirrers

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Prep: 20 mins Cook: 5 mins plus 2-3 hours chilling


Makes 8

Get the kids in the kitchen making these chocolate stirrers that you pop into hot milk for a DIY hot chocolate. Experiment with your own flavour combinations

Nutrition and extra info

  • Vegetarian

Nutrition: per stirrer

  • kcal354
  • fat25g
  • saturates14g
  • carbs24g
  • sugars18g
  • fibre6g
  • protein5g
  • salt0.1g
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  • vegetable oil, for the mould
  • 400g dark chocolate or milk chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

For the flavourings

  • 3 whole cardamom pods, husks removed and seeds ground to a powder
  • 2 tsp chopped pistachios
  • 1 small unwaxed orange or tangerine, finely zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp candied peel, finely chopped
  • pinch of freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 4 squares white chocolate, finely grated or shaved
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 1 tsp freeze-dried raspberries
  • ¼ whole star anise, finely ground
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

You will need

  • an ice lolly mould
  • small wooden spoons or ice lolly sticks


  1. Lightly oil the ice lolly moulds. Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally – take care to not scald the chocolate, as this will make it waxy and granular. Alternatively melt the chocolate in short, sharp bursts in a microwave on a medium heat. Put the spoons or lolly sticks into the holes of the lolly mould.

  2. Divide the melted chocolate into four separate bowls. Now work quickly to add the different flavours. Stir the ground cardamom into one bowl and fill two lolly moulds to the top of the spoon, then sprinkle on the chopped pistachios. Mix the orange zest into the next bowl, then fill two moulds to the top of the spoon and top with candied peel. Mix the nutmeg into the next bowl, then fill two moulds as before and top with white chocolate. Add the star anise to the final bowl of chocolate, mix, then fill the remaining moulds and top with the freeze-dried raspberries.

  3. Chill the moulds in the fridge for at least 2-3 hrs. When the chocolate has completely set, ease the stirrers out of the moulds, wrap each spoon in cellophane and secure with string. Add a label that reads ‘Stir me into hot milk’, if you like. Keep cool until you need them.

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