Happy (Australian) Mother’s Day! Just a very quick post as I have been baking most of the weekend so that I can spoil my Mum with high tea this afternoon, and I have to leave soon to get to my parent’s house.
My Mum has her birthday, Mother’s Day and wedding anniversary within the same week and I always try to make it special for her. Hopefully she will enjoy all my baked treats (I’ll update this post with links to what I have baked later…my Mum reads my blog and I don’t want to spoil the surprise).
However, these are not part of the high tea today. I actually made these for my Mum for Easter, however they make a great edible gift any time of the year and are great for chocoholics. It is more of an idea than a recipe. As such I haven’t given quantities, you can make as few or as many as you like based on the size of your moulds and the amount of chocolate you use. I first saw these in a magazine last year and have seen them in quite a few since then (too many to reference). I haven’t used them myself yet to make hot chocolate; however Mum has said they work really well, with the chocolate melting into the hot milk to make hot chocolate perfectly. So next time you are in search of a gift, why not give these a go?
Hot Chocolate Spoons
You will need a mini-cupcake tin, lined with cupcake liners, or a silicone mould sprayed with neutral vegetable oil ( I used a mini rose mould and mini cupcake tin/liners)
- Good quality chocolate – dark, milk or white – which ever you prefer
- Mini marshmallows (or another topping of your choice)
- Wooden/bamboo teaspoons
- Food safe cellophane or gift bags and ribbons/string to wrap
1. Melt the chocolate however you prefer. I like to melt the chocolate in a heatproof bowl over a saucepan of just simmering water (make sure the bottom of the bowl doesn’t touch the water). You could also melt it in the microwave, on a low power stirring regularly until it is melted. You could add a splash of liquor of your choice to the melted chocolate if you wanted.
2. Pour the chocolate into your cupcake liners or prepared mould (using a small jug, spoons or a piping bag). Top with a few of the mini marshmallows or other topping of your choice.
3. Allow the chocolate to set slightly at room temperature so that it is firm enough to hold a spoon and then place the spoon end of a teaspoon into each chocolate. Place in the fridge until completely set.
4. Once set, remove from the liners/moulds. I found they came out of the silicone moulds very easily. To remove them from the cupcake liners, I needed to warm each one slightly in my hand before pulling the liner off.
5. Wrap in cellophane or gift bags and refrigerate until ready to use or give away.
6. To use, heat milk in a saucepan or microwave until hot, place milk in a mug and then stir the chocolate spoon in the hot milk until the chocolate has melted. If giving away, you could write instructions on a gift tag.