Cinnamon Sticks

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 100 ml (3 fl oz/½ cup) thick cream
  • 200 g (7 oz) dark chocolate, (at least 70% cocoa)
  • 5 tsp butter at room temperature
  • 1 tsp cinnamon + 2 tbsp extra
  • 1 tsp ground ginger
  • 2 tbsp caster (superfine) sugar


Heat the cream until very hot and turn off the heat. Grate the chocolate and add it to the warm cream with the butter, cinnamon and ground ginger. Let the chocolate melt and occasionally stir gently. Leave to set until nearly hard.

Beat using a mixer and transfer to a piping bag with a large round tip. Pipe sticks, 3 cm (1 inch) long, on baking paper. Leave to slightly set in the fridge. Stir the remaining cinnamon into the sugar and roll the sticks in this.