Chocolate Swizzle Sticks Recipes

HOT CHOCOLATE STIRRERS

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

CHOCOLATE SWIZZLE STICKS

Steps:

• Mix butter, sugar, egg and vanilla. Blend in flour. Heat oven to 375 degrees. Mix in chocolate and cinnamon. Using star plate in cookie press, form 4-inch fingers on un-greased baking sheet. Bake 5 to 7 minutes or until set. Cool. Drizzle with chocolate glaze and sprinkle with colored sprinkles or finely chopped nuts if desired.

CHOCOLATE MINT STICKS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square baking pan.
• Beat eggs.
• Add melted butter and sugar.
• Beat well.
• Add melted chocolate and peppermint.
• Beat.
• Add flour and nuts.
• Mix well.
• Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
• Remove from oven and set on trivet or rack to cool.
• Prepare filling.
• In small bowl, thoroughly blend butter and cream.
• Add sugar and peppermint.
• Mix well.
• Spread evenly over cooled baked layer.
• Prepare frosting.
• Melt chocolate and butter together in small pan over low heat.
• When filling is completely firm, spread frosting mixture on top.
• Refrigerate until chocolate is firm.
• Cut into 3/4 by 2 1/4 inch strips.