When I ran across this recipe in the delightful “Giver’s Log“, I knew immediately that I would be making this. If ever there were a day to try it, it is definitely today. I woke up to a Winter Wonderland, and I can’t suppress the squeak of excitement every time I peer out the window.
You’ll need a good quality chocolate with a high fat content. I’ve found that fondue chocolate (label must say REAL CHOCOLATE) is ideal for this endeavor. I used a bit of espresso powder to bring out the chocolate flavor. If you are making this for children, you may want to leave this out.
- Chocolate + kids = hyperactivity
- Chocolate + kids + espresso powder = child screaming like an injured monkey
Or so I would suspect.
I love these charming biodegradable birch wood spoons. They are a little nicer in place of the “stick”. You can find them here at Amazon. If you are curious about the mold I’m using, it’s the Wilton Brownie Bites silicone pan.
I fancied these up a bit more with a sheet of chocolate transfer from Fancy Flours. How apropos, right? To do this I melted some white chocolate (flavored with LorAnn raspberry oil, mmmm…) and dipped the hardened squares.
Place them melty side down on the chocolate transfer sheet. Allow to dry completely and peel from paper.
And there you have it – raspberry hot chocolate on a stick. All we need now is a cup of hot milk and we’re ready to go!
And now, some fun in the snow with my little clown…
If I can catch him!
Note: You’ll find the recipe HERE, at Giver’s Log as referenced earlier.