So I’ve been hearing about hot chocolate on a stick for awhile now. And it wasn’t clicking in my brain, and I wasn’t sure I cared enough to find out what it was, thinking it was going to be something that doesn’t make a ton of sense, like frozen hot chocolate (what does that even mean? I mean, it’s delicious, but what does it mean?)
Finally my curiosity got the better of me and I googled it and suddenly it made a ton of sense, like all the sense in the world–a perfectly portioned premium hot chocolate mix, on a stick, perfect for holiday treat-giving. You can melt it in hot milk for the most delicious hot chocolate ever, especially if you dress it up with add-ins like crushed peppermints, Andes mint pieces, melty caramel, toffee pieces, or marshmallows.
You can set them out at a hot chocolate bar at holiday parties. You can snack on one because while dipping into the canister of dry hot chocolate mix would be considered socially inappropriate, nipping at a concentrated cube of chocolate is always appropriate.
To get started, you’re going to need unsweetened baking chocolate, semisweet chocolate chips (I add in some milk chocolate chips as well), some heavy cream, and a can of sweetened condensed milk. Also, just a note about measurements–we’ve had some people say that the consistency has not come out correctly and that it’s a big, blobby mess. I hate to heart that and I can’t say that I know exactly what went wrong, but if you held me on the edge of a cliff and made me guess, I’d say something was off in the measurements. So. I cannot recommend strongly enough that you should use a scale to measure out the chocolate instead of using measuring cups. If you don’t have one, this is the one that I have and I absolutely love it.
Line an 8″ pan with parchment paper and set aside.
In a medium saucepan, combine the whipping cream, sweetened condensed milk, as well as a teaspoon of vanilla.
Heat over medium heat, stirring frequently, until the milk is steaming. Remove from heat and add the chocolate.
Stir, then allow to stand for 10 minutes.
After 10 minutes, whisk the mixture until it is smooth and shiny.
Transfer the chocolate mixture into the prepared pan
and smooth the top as much as possible. Cover the pan and refrigerate overnight.
After the chocolate has chilled, invert the pan and transfer the chocolate onto a clean surface. Using a sharp knife, lightly make 6 score marks 1 1/2″ apart in one direction and then repeat in the opposite direction. Run the knife under hot water, wipe dry, then cut straight down along one of the lines. Run the knife under hot water, wipe, cut, and repeat until you have 36 blocks that are more or less the same size.
Insert a large lollipop stick, wooden apple/candy stick, or even disposable wooden spoons into the middle of each chocolate cube.
To serve, heat 8-10 ounces of hot milk…
and pour it over the chocolate cube.
(those are Mint Andes pieces in the bottom of the mug. If that’s wrong, I don’t wanna be right.)
You can add in crushed peppermint candies, chocolate covered mint candy pieces (like Andes mints), caramel drops, marshmallows, or crushed toffee pieces.
To give as gifts, add 1-2 spoonfuls of whatever add-ins you want to the bottom of a cellophane bag…
Add the hot chocolate on a stick and tie with a ribbon.
I’ve made a printable that you can use with these–just check off which add-ins you’ve added!
Also, a note about our Shop! We’ve had lots of people asking about Christmas delivery. If you get your order in by Friday at the latest, it should arrive no problem! We JUST added a brand new listing, our super-popular little letterpress samplers are now available in the large size! We’re so excited and they are on sale for a crazy good deal right now. They are one of our most popular gift items. We also have some autographed cook books that we’ll be adding to the shop today, so keep an eye out for those if you’re interested!
Hot Chocolate on a Stick
Ingredients
- 1/2 cup heavy whipping cream
- 1 14- ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 4 ounces weighed unsweetened baking chocolate
- 14 ounces weighed semisweet chocolate chips
- 4 weighed ounces milk chocolate chips
Instructions
- Line an 8" pan with parchment paper and set aside.
- In a medium saucepan, combine the whipping cream, sweetened condensed milk, and the vanilla. Heat over medium heat, stirring frequently, until the milk is steaming. Remove from heat and add the chocolate. Stir, then allow to stand for 10 minutes.
- After 10 minutes, whisk the mixture until it is smooth and shiny. Transfer the chocolate mixture into the prepared pan and smooth the top as much as possible. Cover the pan and refrigerate overnight.
- After the chocolate has chilled, invert the pan and transfer the chocolate onto a clean surface. Using a sharp knife, lightly make 6 score marks 1 1/2" apart in one direction and then repeat in the opposite direction. Run the knife under hot water, wipe dry, then cut straight down along one of the lines. Run the knife under hot water, wipe, cut, and repeat until you have 36 blocks that are more or less the same size.
- Insert a large lollipop stick, wooden apple/candy stick, or even disposable wooden spoons into the middle of each chocolate cube.
- To serve, melt the chocolate cube in 8-10 ounces of hot milk. You can add in crushed peppermint candies, chocolate covered mint candy pieces (like Andes mints), caramel drops, marshmallows, or crushed toffee pieces.
Notes
- To give as gifts, add 1-2 spoonfuls of the add-ins to the bottom of a cellophane bag. Add a hot chocolate on a stick, then tie with a ribbon.
