Description
Soft butter blocks topped with glossy red and yellow chocolate wax drip over crunchy pretzel wicks, sprinkled with sea salt and fresh chives for a playful blend of rich creaminess and savory crunch.
Ingredients
- 8 ounces unsalted butter
- 2 ounces white chocolate
- 1 teaspoon coconut oil
- 2 drops red food coloring
- 2 drops yellow food coloring
- 4 pretzel sticks
- pinch sea salt
- 1 tablespoon chopped fresh chives
Instructions
- Remove butter from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
- Divide the butter into four equal portions and shape each into a small rectangular block with smooth edges.
- Press one pretzel stick into the center top of each butter block to form the “wick.”
- Fill a saucepan with about an inch of water and bring to a gentle simmer, then place a heatproof bowl on top to create a double boiler.
- Add white chocolate and coconut oil to the bowl and stir continuously until fully melted and glossy.
- Transfer half of the melted chocolate to a second bowl. Stir red food coloring into one bowl and yellow into the other to create two distinct “wax” colors.
- Use a spoon to drizzle the colored chocolate over each butter block, alternating colors to mimic dripping candle wax.
- Sprinkle a pinch of sea salt over the tops of the candles and arrange them on a serving plate.
- Garnish around the base of each butter candle with chopped fresh chives for a decorative touch.
- Chill the candles in the refrigerator for 5 minutes to set the chocolate before serving.
Notes
- Work quickly to prevent the butter from melting under the warm chocolate
- Swap pretzel sticks with small breadsticks if a sturdier wick is desired
- If the kitchen is warm, briefly chill the assembled candles before drizzling
- Store leftovers in the fridge and consume within 3 days