Per stirrer:
- Calories: 127
- Protein: 2g
- Total fat: 7g
- Saturates: 4g
- Carbs: 15g
- Total sugars: 14g
- Fibre: <1g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
These creamy hot chocolate stirrers come in 3 different flavors and make the perfect prep-ahead gift
These make great gifts for a chocolate lover; simply stir into a mug of warm milk. We’ve given some flavour ideas below, but you could tailor them to whoever you're gifting to - try their favorite chocolate biscuits
These adorable hot chocolate stirrers are the perfect homemade Christmas gift.
You can get creative with any of your favourite flavours and finish by wrapping in cellophane and tie with a festive ribbon and tag. It couldn't be simpler and makes such a great gift idea.
If you're looking for hot chocolate inspiration we have you covered. These are some of our favourite hot chocolate recipes.
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Yields:
25
Prep Time:
45 mins
Cook Time:
15 mins
Total Time:
1 hr
Cal/Serv:
127
Ingredients
For the white and milk chocolate
- 100 g white chocolate, chopped
- 10 g freeze-dried raspberry pieces
- 200 g milk chocolate, chopped
- 30 g mint chocolate biscuits, broken into small pieces
- 2 Tbsp. strong espresso, cooled
- 15 mini marshmallows
For the dark chocolate
- 140 g dark chocolate, chopped
- 30 g salted caramel sauce
- 1/2 tsp. flaked sea salt
- 25 g mini fudge pieces
- 20 g smooth peanut butter
- 25 g mini honeycomb pieces
You will also need
- sunflower oil, to grease
- wooden lolly sticks and/or candy canes
Directions
- Step 1Lightly grease two silicone ice cube trays with sunflower oil.
- Step 2FOR THE WHITE CHOCOLATE STIRRERS, melt white chocolate in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and gently stir until just melted. Stir in most of the raspberry pieces, reserving some for garnish.
- Step 3Divide equally between 5 of the ice cube tray holes. Sprinkle over reserved dried raspberries. Chill for 30min, until starting to set, then insert a lolly stick in the middle of each and return to fridge until completely set, about 3½hr.
- Step 4FOR THE MILK CHOCOLATE STIRRERS, repeat steps 2 and 3 with 100g milk chocolate, stirring in most of the mint chocolate biscuits when melted (use remaining for garnish), and using candy canes in place of lolly sticks, if you like.
- Step 5Repeat steps 2 and 3 with remaining 100g milk chocolate and the espresso, melting them together, then garnishing with the marshmallows.
- Step 6FOR THE DARK CHOCOLATE STIRRERS, repeat steps 2 and 3 with 70g dark chocolate, stirring in all the salt caramel and sea salt and most of the fudge pieces when melted (use remaining for garnish).
- Step 7Repeat steps 2 and 3 with remaining 70g dark chocolate, stirring in all the peanut butter and most of the honeycomb pieces (use remaining for garnish).
- Step 8Once all the stirrers are set, carefully unmould from tray. Stir into hot milk to serve.
To store:
Keep in an airtight container at cool room temperature, or in the fridge, for up to a week.
To gift:
Pack into cellophane bags and tie with a ribbon and tag.
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