Hot Chocolate Blocks On A Stick Recipes

Steps:

• 1. Line an 8x8 pan with foil and lightly spray. Set aside. In a large saucepan over medium heat, mix together cream, sweetened condensed milk and coffee. Heat until it starts to steam, stirring occasionally. Do Not Allow to boil. Remove from heat, add chocolate, stir slightly, just enough to cover chocolate and allow to sit for 8-10 minutes. Then return to a low heat, stir steadily until all chocolate has melted. Pour into prepared pan. Refrigerate 6 hrs or overnight.
• 2. Lift chocolate out of pan, onto cutting board. Remove foil and cut into 36 pieces. (approx 1 1/4" blocks. That's 6 rows with each row cut into 6) You may need to dip your knife in hot water, wipe dry quickly then slice, for the cleanest cuts...I did this with every row. I made homemade Vanilla Bean Marshmallows (you could use large store bought marshmallows) and placed one of them on top of each block and inserted wooden stick. Wrap in plastic wrap or wax paper to store.
• 3. To Use: Heat 6-8 oz of milk, add stick of chocolate and stir until melted. ENJOY!!!
• 4. ***Lark suggest adding other flavors as well, such as 1T mocha, orange or raspberry flavoring, she also added in a dash of cinnamon...stir these in before you pour into pan.

Steps:

• You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
• Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
• Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
• Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
• Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
• The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.
• Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

Steps:

• 1) Line an 8" x 8" pan with parchment paper or aluminum foil.
• 2) Heat the cream and condensed milk over low heat until steaming.
• 3) Remove from the heat and add the chocolate; allow it to gently melt.
• 4) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
• 5) Whisk vigorously until the mixture is thick and shiny.
• 6) Pour the chocolate mixture into the pan; shake the pan gently to level.
• 7) Set aside overnight to slowly set up.
• 8) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
• 9) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
• 10) Stick a wooden stick into the center of each block.
• 11) Wrap in waxed paper, parchment, or plastic wrap to store.
• 12) You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla) to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.