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mint cocoa stirrers on a white background
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Mint Cocoa Stirrers

These easy mint chocolate stirrers melt into hot drinks and make wonderful holiday gifts.
FromScratchBaking.net
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Drinks
Cuisine: American
Keyword: Cocoa, Cocoa Stirrers, Coffee, Dipped Treats, Drinks, Egg-Free, Gluten-Free, Holiday And Seasonal, Hot Chocolate, Mint, No-Bake, Nut-Free, Peanut-Free, Tree Nut-Free, Winter
Servings: 12 stirrers

Ingredients

  • 1 bag (283g) chocolate melting wafers
  • 1 envelope (39g) hot chocolate mix
  • 12 pieces Andes Creme de Menthe candy
  • 1 tsp peppermint extract
  • 1/4 cup (20g) dehydrated marshmallow bits

Instructions

  • Arrange silicone molds onto a cookie sheet; set aside.
  • Place the chocolate candy coating in a microwave-safe bowl. Slowly melt chocolate in 15-30-second intervals, stirring each time. Continue microwaving in short bursts until almost fully melted. Do not overheat the chocolate.*
  • Add the hot chocolate mix and peppermint extract into the chocolate. Stir until smooth.
  • Transfer the chocolate mix to a liquid measuring cup or piping bag to make it easier to fill molds. Fill molds about three-quarters full.
  • Tap the cookie sheet gently on the counter to remove any air bubbles.
  • Add a few mini marshmallows and one Andes mint candy to the top.
  • When slightly set, add the wooden stirrer into the center of each mold. Let the stirrers firm up completely before removing silicone mold.
  • Once firm, remove silicone mold and wrap each stirrer in a small bag or store in an airtight container.

Notes

*If chocolate is overheated, add a small amount of neutral oil, like vegetable or canola oil, and stir gently until the chocolate becomes smooth. Avoid adding water or butter since either one will cause the chocolate to seize and turn thick or lumpy.