HOT CHOCOLATE ON A STICK
Our Hot Chocolate on a Stick recipe not only makes a delicious and creamy cup of homemade hot chocolate but also makes a super cute DIY holiday gift for friends and family!
Provided by Jennifer Fishkind
Categories Dessert
Time 3h15m
Number Of Ingredients 7
Steps:
- Place 2 (15 squares ~ 1.5in.x1.5in.x1.5in. per each square) silicone molds onto a rimmed baking sheet. Set aside.
- In a large bowl add the milk chocolate chips and the broken up pieces of the semi-sweet chocolate baking bar. Set aside.
- In a medium saucepan, on medium heat, add the sweetened condensed milk and heavy cream. Heat the mixture until it reaches about 120-130*F. This will take about 3-4 minutes.
- Pour the milk mixture into the large bowl with the chocolates. Your chocolates should be completely covered by the hot milk mixture. Allow this to sit, undisturbed, for 3-4 minutes before whisking it to completely incorporate the hot milk and chocolate to make a smooth chocolate sauce.
- Transfer the melted chocolate mixture to a large piping bag, or zip top plastic bag with the corner snipped off. You will want to make sure that you keep the open tip facing up until you are ready to pipe the chocolate into the silicone molds.
- Pipe the melted chocolate into each of the square openings about ¾ full. You want to leave some space to top each of your chocolate squares with 4-5 mini marshmallows, gently pressing them down. If you choose to omit a garnish topping then you can fill your squares all the way full.
- Place 1 stick into the center of each chocolate square. Place the tray of hot chocolate squares into the refrigerator to chill, and firm up, for 3 hours up to overnight.
- Once the hot chocolate squares have firmed up you will remove 2 individual squares from the silicone mold to make 1 mug of hot chocolate.
- To make the hot chocolate you will place two hot chocolate cubes on a stick into a large 10-12 oz. mug. This will serve 14-15 (1 cup) servings of hot chocolate drink (2 squares per 1 cup milk)
- In a microwave safe, 2 cup measuring cup with a spout, add the whole milk and heat on high for 2 - 2 ½ minutes. This will scald, not boil, your milk so that it is hot enough to melt your hot chocolate cubes. Pour the hot milk into the mug, over the hot chocolate cubes. Using your lollipop sticks you will stir around the chocolate until it is completely melted and you have a rich cup of hot chocolate with marshmallows. You will discard the lollipop sticks once you have made your mug of hot chocolate.
Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 25 mg, Sodium 83 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 6 g, ServingSize 1 serving
HOT CHOCOLATE ON A STICK RECIPE - (4/5)
Provided by á-81356
Number Of Ingredients 7
Steps:
- Set up a double boiler and bring water to a simmer. Add chocolate to a bowl and let it melt as you stir continuously. To keep the chocolate from getting too hot, occasionally lift up the bowl and wipe the bottom with a clean towel. Once chocolate has melted, remove from heat, add cocoa and confectioners sugar. Mix well. Pour mixture into a clean ice cube tray or other mold, and top with crushed candy canes. Allow to sit for 20 minutes and then insert spoons, wooden sticks, or skewers into the chocolate. Let cool and harden completely. Add to a glass of hot milk and stir to melt. Top with marshmallows and enjoy, or wrap in plastic and store in the fridge for up to 1 week.
PEPPERMINT HOT CHOCOLATE ON A STICK RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, milk chocolate chips, peppermint extract, crushed peppermint, popsicle sticks
Provided by Kiano Moju
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- In a saucepan set over medium heat, warm the heavy cream, condensed milk, and peppermint extract 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.
- Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Garnish each with crushed peppermint candies.
- Allow to sit at room temperature for 20 minutes, then 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!
Nutrition Facts : Calories 182 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
CHOCOLATE STICKS
Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h27m
Yield 100 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F
- Grease a baking sheet.
- Blend the four, nuts and grated chocolate together on a pastry board.
- Make a well in the centre.
- Add sugar, vanilla sugar and egg to the well.
- Mix a littel to the dry ingredients into the egg mixture.
- Cut the cold butter into small pieces over the flour mixture.
- Work together all the ingredients quickly to make a smooth dough.
- Chill for 1/2 hour.
- Shape the dough into rolls about the thickness of a finger.
- Cut the rolls into 5 cm (2") pieces.
- Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
- Cool cookies.
- Glaze:.
- Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
- Dip the ends of the cooled cookies int the chocolate.
- Allow dipped cookies to cool on waxed paper until the chocolate has set.
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