Mini hot chocolate treats to die for

With the cold weather, it is the perfect time to indulge in a decadent cup of our mini hot chocolate treats by Siúcra and Catherine Fulvio.

This wintertime staple is quick and easy to recreate at home, and is sure to be a winner and put a smile on the faces of your friends and family!

Ingredients (makes 400ml )

For the candy cane biscuits

200g plain flour

100g Siúcra Light Golden Sugar

80g chilled butter

½ teaspoon of vanilla extract

2 to 3 tablespoons of water

Royal icing, for decorating (optional )

For the hot chocolate

400ml milk

2 tablespoons of Siúcra Rich Brown Sugar

80g chocolate drops

100ml cream

2 tablespoons of Siúcra Icing sugar

4 straws

A small snowman cutter


Preheat the oven to 180°C/fan 160°C/gas 4. Line a baking tray with parchment.

To prepare the biscuits

Place the flour and sugar into a bowl, rub in the chilled butter until it resembles breadcrumbs. Add the vanilla extract and enough water to form a stiff dough. Wrap in plastic wrap and leave in the fridge for about 30 minutes.

Roll out on a floured surface and using a small snowman cutter, shape the biscuits and transfer to the pre-lined tray.

Bake for 10 to 12 minutes depending on the size.

Leave on the tray to cool before transferring to a cooling rack before decorating.

If you want to decorate the snowmen, make the royal icing according to the instructions on the packaging. Spoon into a piping bag with a thin nozzle and decorate the snowmen. Leave to dry and store in a sealed container.

To make the hot chocolate

Add the milk and add sugar and chocolate drops to a saucepan and warm up over a medium heat, stirring most of the time until both the sugar and chocolate are melted.

Pour the hot chocolate into a jug and pour into the bottles or glasses.

Whisk the cream until firm peaks add the icing sugar. Spoon into a piping bag without a nozzle and pipe on top of the hot chocolate or spoon the cream over the top. Insert a straw and dust with Siúcra icing sugar and add a snowman on top.


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