Hot Chocolate On A Stick
Is there a beverage that brings more Christmas memories to mind than hot chocolate? We don’t think so! Whether you’re serving it on Christmas Eve or any winter day that needs a dash of cozy, hot cocoa is always delightful— and it always makes a delightful gift! We don’t mean a mix, either. No, this year, we’re sharing drinkable Christmas joy with Hot Chocolate On A Stick!
Yup, on a stick! This block of hot chocolate, topped with a homemade marshmallow, looks so cute wrapped up for a gift exchange, and also just hanging in your kitchen waiting to be made. It’s the perfect way to give a homemade, edible treat that’ll last and look delightful, too. Think it’s impossible or way too difficult for you? Think again, because you’ve got us to help you out! Take a look at how it’s done, then read on for the full recipe.
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Hot Chocolate On A Stick
Makes 16 servings
Prep Time: 5 minutes
Total Time: 12 hours
Hot Chocolate Block
- 1 – 14-ounce can sweetened condensed milk
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- 1 – 4-ounce bar unsweetened chocolate, chopped
- 3 cups semisweet, bittersweet, milk, or dark chocolate chips
- 1 teaspoon vanilla extract, or flavored extract of your choice (optional)
- ½ cup powdered sugar
- ½ cup cornstarch
- 3 packages unflavored powdered gelatin
- 1–¼ cup cold water, divided
- 2–¼ cups sugar
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Hot Chocolate Block
- Line an 8-by-8-inch baking pan with parchment or wax paper.
- In a large sauce pot, add the sweetened condensed milk, cream, and cocoa powder. Heat on medium-low, stirring occasionally, until the mixture starts to steam.
- Remove the cream mixture from the heat, add all of the chocolate, and let sit for 5 to 10 minutes. Return the chocolate mixture to low heat and stir until the chocolate is completely melted and shiny.
- If using, add the vanilla (or other flavor) extract.
- Pour the chocolate into the prepared pan and spread into an even layer.
- Let sit overnight, or until completely set.
- Remove the chocolate from the pan and cut into 2-inch squares. If you like your hot chocolate less intense, you can cut the squares smaller. It may help to use a knife heated under hot running water to make clean cuts, making sure to wipe the heated knife dry before cutting. You may need to heat the knife a few times to cut all of the chocolate into squares.
- In a small bowl, combine the powdered sugar and cornstarch.
- Lightly spray a 9-inch-by-13-inch baking pan with non-stick cooking spray. Add some of the powdered sugar and cornstarch mixture, and move the sprayed pan around to completely coat the bottom and sides of the pan. Set the remaining powdered sugar mixture aside.
- Place the powdered gelatin in the bowl of a stand mixer fitted with the whisk attachment. Add ½ cup of the cold water to dissolve the gelatin.
- In a small saucepan, combine the remaining ¾ cup water, the granulated sugar, salt, and cream of tartar. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover and cook for another 7 to 8 minutes, until the mixture reaches 240 degrees Fahrenheit (115 degrees Celsius). Once the mixture reaches this temperature, immediately remove it from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip for about 12 to 15 minutes, until the mixture becomes very thick and is lukewarm. Add the vanilla extract during last minute of whipping.
- When marshmallow mixture is ready, pour it into the prepared pan and, using a lightly oiled spatula, spread into an even layer. Dust the top of the marshmallows with a light coating of the remaining powdered sugar mixture. Reserve the remaining powdered sugar mixture for later use. Allow the marshmallows to sit uncovered for at least 4 hours, and up to overnight, until set.
- Once set, turn the marshmallows out onto a cutting board and cut into 1-½-inch squares, using a pizza wheel or a knife dusted with the powdered sugar mixture.
- Once cut, lightly dust all sides of each marshmallow with the remaining powdered sugar mixture. If necessary, make additional powdered sugar mixture to coat the marshmallows completely. Doing so will keep them from sticking together.
- Store in an airtight container for up to 3 weeks.
Hot Chocolate On A Stick Assembly
- To assemble hot chocolate on a stick, take 1 square of marshmallow and 1 square of hot chocolate block, and place them on a popsicle or lollipop stick.
- If desired, wrap each stick in a square of cellophane and tie it with a pretty ribbon.
Lovely! Just swirl the stick in a cup of warm milk, and you’ve got a perfect cup of chocolate— and a perfect homemade gift, if you like! Do you think you’ll give this Hot Chocolate On A Stick a try? Have you ever made or received anything similar before? Tell us if you give any part of this treat a try, and be sure to let us know how it all comes out!
Recipe adapted from Make and Takes