Why Hot Chocolate on a Stick?
Who’s up for a few holiday recipes? I always try to make the season between Thanksgiving and Christmas special for our family. It’s not always easy. As I grow older the days and weeks pass by more quickly than ever. Let me tell you a little secret, life never slows down.
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Some of you more prudent readers out there might be asking yourself, does the world really need hot chocloate on a stick? And I am here to give you an answer. Yes. Yes it does. Why? Because it’s FUN.
Years ago, when my children were small, I had vinyl lettering on my walls that said {Don’t forget to have a little fun today} and that became my mothering mantra between finding warts in your kitchen drawers, dealing with mystery poop, and kids putting goldfish in their wallets. You know, everyday parenting stuff.
So yes, my friends, you do need Hot Chocolate on a Stick in your life. And I’m here to provide you with the recipe.
This recipe requires just a few simple ingredients: heavy cream, sweetened condensed milk, chocolate chips, and baking chocolate. I tried this recipe in both silicon molds and mini-muffin tins, and definitely preferred the way they came out in the mini-muffin tins.
Just look at that rich, chocolately goodness!
I cannot recommend this enamel cast iron saucepan enough. The cast iron radiates the heat evenly and the heavy bottom makes melting and tempering chocolate a breeze!
Once the chocolate is melted and given a few minutes to cool, use a spoon to fill each space in your mini-muffin tin. Let cool for five more minutes, and add in a lollipop stick and sprinkle with crushed candy canes, marshmallows, or sprinkes.
Pour hot milk over the hot chocolate on a stick and stir vigorously.
Hot Chocolate on a Stick
This rich and chocolately treat is easy to make and perfect for serving at holiday parties.
Ingredients
- 1/2 cup heavy cream
- 1 14 ounce can sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 3/4 cup unsweetened baking chocolate
Instructions
Heat cream and sweetened condensed milk in a heavy-bottomed pan until simmering but not boiling. Stir to keep from burning and sticking to the bottom of the pan.
Remove from heat and add in chocolate chips and unsweetened baking chocolate. Let sit in pan for 10 minutes.
Use a whisk to stir in chocolate completely. You will end up with a thick, fudgey looking concoction.
Let cool for ten more minutes. Use spoon to fill each section of mini-muffin tin with chocolate mixture. Sprinkle on crushed candy canes, mini marshmallows, or sprinkles.
Place one lollipop stick in each section.
Once completely cooled, these can be removed and stored at room temperature.
To Serve:
Place one hot chocolate on a stick into a mug.
Add simmering hot milk.
Stir until completely melted (this make take a couple of minutes)
This can also be added to hot coffee for a rich and not-too-sweet mocha.
Did you grease the mini muffin tins? Mine have been 5 hours in fridge and are not releasing.
I didn’t…mind just popped out with a little wiggling. Sorry yours isn’t!