Introduction

Hot chocolate on a stick is a fun and delicious way to enjoy a rich, creamy cup of cocoa. These chocolate squares on lollipop sticks melt perfectly in warm milk, topped with mini marshmallows for a cozy treat. Perfect for chilly evenings or as a sweet gift.

The image shows a row of nine small square chocolate blocks on wooden sticks standing upright on a long white plate placed on a white marbled surface. Each chocolate block has a different topping: the nearest one is topped with white and red crushed candy pieces, next to it is one with tiny white marshmallows, followed by a block covered with small brown candy bits, then two blocks with green, white, and red sprinkles, and the farthest two topped with small white chocolate chips. The chocolate blocks are rich dark brown and have a smooth but slightly textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups semi-sweet chocolate chips (such as Nestle Toll House)
4 ounces bittersweet (60% cacao) baking bar, broken into small pieces (e.g., Ghirardelli)
14 oz can sweetened condensed milk
½ cup heavy cream
1½ cups mini marshmallows
28-30 lollipop sticks
1 gallon whole milk (about 1 cup milk per mug)

Instructions

Step 1: Place two silicone molds (each with 15 square cavities about 1.5 inches) on a rimmed baking sheet and set aside.
Step 2: In a large bowl, combine the semi-sweet chocolate chips and the broken bittersweet chocolate pieces.
Step 3: In a medium saucepan over medium heat, warm the sweetened condensed milk and heavy cream until it reaches 120-130°F, about 3-4 minutes.
Step 4: Pour the hot milk mixture over the chocolates, making sure they are fully covered. Let sit undisturbed for 3-4 minutes, then whisk to create a smooth chocolate sauce.
Step 5: Transfer the melted chocolate mixture to a large piping bag or a zip-top plastic bag with the corner snipped off. Keep the opening upright until ready to use.
Step 6: Pipe the chocolate into each mold cavity until about ¾ full, leaving room to top with 4-5 mini marshmallows, pressed gently into the chocolate.
Step 7: Insert one lollipop stick into the center of each chocolate square. Refrigerate the molds for 3 hours to overnight to firm up.
Step 8: Once firm, remove two chocolate squares on sticks to make one mug of hot chocolate.
Step 9: Heat 1 cup of whole milk in a microwave-safe container on high for 2 to 2½ minutes until hot but not boiling.
Step 10: Pour the hot milk over the chocolate cubes in a 10-12 oz mug. Stir with the stick until the chocolate and marshmallows melt completely. Discard the stick after stirring.

Tips & Variations

Use milk or dark chocolate chips for a sweeter or richer flavor variation.
Add a pinch of cinnamon or cayenne to the chocolate mixture for a spicy twist.
You can substitute mini marshmallows with crushed peppermint for a festive version.
If you don’t have silicone molds, ice cube trays will also work.

Storage

Keep the chocolate sticks refrigerated in an airtight container for up to two weeks. For longer storage, freeze them and thaw in the refrigerator before use. Reheat milk fresh each time for best flavor and consistency.

How to Serve

The image shows rows of square dark chocolate blocks with wooden sticks inserted in the center of each. Each chocolate block is topped with different toppings, forming two layers visually: the dark, smooth chocolate base and a colorful, textured topping layer. The first row from left to right features crushed white and red peppermint candies, white mini marshmallows, and green, red, and white sprinkles. The second row reveals white chocolate chips, crunchy light brown bits, and more green, red, and white sprinkles. The chocolates are neatly placed on a white rectangular plate set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of sweetened condensed milk?

Sweetened condensed milk adds both sweetness and creaminess, so using regular milk alone will result in a less rich hot chocolate. You could add sugar and cream to mimic the effect, but the texture may differ.

What if I don’t have lollipop sticks?

You can use small wooden skewers or sturdy toothpicks as alternatives, but be careful when stirring as they may not be as stable or comfortable to hold.