
Hot chocolate set
- Miriam Nice
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Makes 4
Easy
Prep: 10 mins
Cook: 20 mins
plus chilling and overnight setting
A star rating of 5 out of 5.1 ratingRate
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Present this chocolate and cinnamon stirrer in a festive mug and give as an edible Christmas gift to be enjoyed during a cosy night in
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Ingredients
Nutrition
Units:
MetricUS
-
sunflower oil
for greasing
-
50g milk chocolate
chopped
-
100g dark chocolate
chopped
-
flaky sea salt
-
4 cinnamon sticks
You will need
-
4 empty 47g fromage frais pots
washed and dried
-
4 muffin cases
-
cellophane and twine or string
for wrapping
-
4 mugs
-
gift tags
and pen, for labelling
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Nutrition: per serving
- kcal217
- fat15g
- saturates8g
- carbs16g
- sugars13g
- fibre3g
- protein3g
- salt0.1g
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Method
-
step 1
Very lightly grease the fromage frais pots with oil and set aside until needed.
-
step 2
Melt the milk chocolate in a bowl set over a pan of just-simmering water, stirring occasionally, then divide between the prepared pots. Place in the fridge or a cold place for around 30 mins or until set.
-
step 3
Once the milk chocolate layer is firm, melt the dark chocolate in a bowl as before, then pour it over the milk chocolate. Leave the pots to set for 15 mins, then sprinkle a pinch of flaky sea salt onto each.
-
step 4
Cut a hole in the bottom of each paper cake case and push a cinnamon stick through. Push the end of the stick into the middle of each pot so that the paper case is upside down – it will help to hold the cinnamon stick in place while it sets.
-
step 5
Leave to set overnight, then turn out and discard the pot and paper case. Wrap each in cellophane tied with twine. Tie each stick to a mug, or simply place inside the mug, and write a tag to read ‘Just add hot milk’.
RECIPE TIPS
MAKE A HAMPER
Turn into an evening-by-the-fire gift hamper by adding a cosy blanket, novel or DVD, and a pair of slipper socks.
Recipe from Good Food magazine, November 2015
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