Hot chocolate set
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
- Prep:10 mins
plus chilling and overnight setting
Nutrition per serving
- kcal 217
- fat 15g
- saturates 8g
- carbs 16g
- sugars 13g
- fibre 3g
- protein 3g
- salt 0.1g
- sunflower oil, for greasing
- 50g milk chocolate, chopped
- 100g dark chocolate, chopped
- flaky sea salt
- 4 cinnamon sticks
- 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
TipMake 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.
Very lightly grease the fromage frais pots with oil and set aside until needed.
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.
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.
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.
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’.