Christmas for kids recipe for 4 - 8 people, takes only 5 mins; recipe has vegetable oil, dark chocolate, cardamom pods, pistachios, orange, candied peel, nutmeg, white chocolate, freeze-dried raspberries, star anise, mould and lolly sticks.
Chocolate stirrers
Course: Christmas for kids
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: vegetable oil, for the mould
- Dark Chocolate: 400g dark chocolate or milk chocolate, chopped
- Orange: 1 small unwaxed orange or tangerine, finely zested
- Nutmeg: pinch of freshly grated nutmeg
- Star Anise: 1/4 whole star anise, finely ground
- White Chocolate: 4 squares white chocolate, finely grated or shaved
- Candied Peel: 2 tsp candied peel, finely chopped
- Lolly Sticks: small wooden spoons or ice lolly sticks
- Pistachios: 2 tsp chopped pistachios
- Cardamom Pods: 3 whole cardamom pods, husks removed and seeds ground to a powder
- Freeze Dried Raspberries: 1 tsp freeze-dried raspberries
- Mould: an ice lolly mould
Directions
- 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.
- 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.
- 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.
