These keto hot chocolate stirrers are the perfect way to enjoy a coffee or hot cocoa. Using sugar-free chocolate and peppermint extract, these chocolate stirrers give your drinks a little something extra. They also make fun gifts too!
Line baking sheet with parchment paper or silicone baking mat.
Add ChocZero Vanilla Syrup, erythritol based sweetener, and peppermint extract to small saucepan. Cook over medium heat until syrup starts to boil. Continue to cook until large bubbles form, about 4-5 minutes.
Remove from heat and quickly pour onto lined baking sheet and tilt pan to create a thinner layer of hot liquid.
Let cool in the refrigerator for at least 30 minutes to harden. Break into small pieces. Then wrap in parchment paper and bang with the bottom of a glass jar to crush the candy further into tiny pieces.
Melt chocolate chips in microwave, double boiler or chocolate melter. Dip tips of wooden stirrers to coat. Lay out strips of broken peppermint candy about the same length of chocolate dip. Place chocolate dipped wooden sticks over the broken candy. Press gently to adhere candy to soft chocolate. Then sprinkle additional peppermint candy pieces on top and gently press on. Repeat for all the sticks. It's best to work on only 2 to 3 sticks at a time.
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Notes
Pour the hot peppermint candy mixture onto prepared pan quickly as it will start to harden as it cools.The hard peppermint candy can get a little sticky at room temperature. It's much easier to work when chilled. A few minutes in the freezer will make it easier to work with.Although the finished stirrers can be kept at room temperature, it's best to store in a cool dry spot or the refrigerator where they should stay fresh for at least 3 months.Any leftover melted chocolate can be spread onto a parchment paper or silicone mat lined baking sheet to make a chocolate bark. If you have leftover peppermint candy pieces, those can be sprinkled on the top of the melted chocolate before it hardens.