Hot Chocolate on a Stick
 
 
Yield: 16 1-oz cubes/hearts
Ingredients
  • ½ cup (1.5 oz/40 g) unsweetened cocoa powder
  • 1 cup (4.5 oz/130 g) confectioner's sugar
  • ⅛ tsp salt
  • ⅛ ground cinnamon
  • ⅛ tsp powdered vanilla (optional)
  • 9 oz (255g) milk chocolate
  • 7 oz (200g) semisweet chocolate
  • Pink or red candy melts (optional)
Special Materials:
  • 1 oz ice cube trays or candy molds
  • Lollipop sticks or cinnamon sticks
  • Piping bag or large ziploc bag
Instructions
  1. Sift cocoa powder, confectioner's sugar, and salt into a medium bowl and set aside.
  2. Chop the chocolate into very small pieces and combine in a microwave-safe bowl. Make sure that the bowl is completely dry. Microwave in 30-second intervals at 50% power, stirring between intervals. When the chocolate is almost completely melted (about ¾), stir until the remaining chocolate chunks melt.
  3. Pour melted chocolate over dry ingredients and stir until completely incorporated. The mixture will be very thick and somewhat stiff, but should still be pliable. Spoon into piping bag or ziploc bag and cut off the tip. Pipe into ice cube trays or candy molds. When filled, rap the tray firmly on the counter several times to remove air bubbles and evenly distribute the chocolate mixture (this is one little mistake I made - I should've been more heavy-handed here). Insert lollipop sticks or cinnamon sticks into each cube and refrigerate for a few hours.
  4. If using, melt candy melts by microwaving at intervals of 30 seconds at 50% power, stirring between each interval. Dip hot chocolate sticks in melted candy and allow excess to drip off. Allow to set on wax paper or place sticks upright in styrofoam until completely set, at least an hour. Store at room temperature.
  5. To serve, heat 8 oz of milk for each chocolate stick. Place chocolate into hot milk and stir. Allow several minutes to dissolve completely.
Recipe by Baked In at https://www.baked-in.com/2012/02/13/hot-chocolate-on-a-stick/