Chocolate Candy Cane Stir Sticks
Great for stirring into hot chocolate and coffee!
- 12 peppermint candy canes, unwrapped
- 1 cup high quality dark chocolate (60-85% cacao), chopped
- 5 tablespoons heavy cream
- vanilla candy wafers (optional)
In a small double boiler over medium heat, melt the chocolate with the cream, stirring frequently until the chocolate is completely melted with no lumps.
Hold each candy cane over the pan and spoon a layer of chocolate over the bottom half of the candy cane. Give the candy cane a gentle shake to remove any excess chocolate. Lay each candy cane on a sheet of parchment paper to cool.
Optional: Melt candy wafers according to package directions and drizzle onto cooling candy canes. Allow chocolate and candy to completely cool and solidify before serving.