Description
This homemade Hot Chocolate on a Stick recipe offers a fun and delicious way to enjoy rich, creamy hot chocolate. Made with a blend of semi-sweet and bittersweet chocolates combined with sweetened condensed milk and heavy cream, these chocolate squares are infused with mini marshmallows and frozen on sticks for easy use. Simply stir two chocolate sticks into hot milk to create a comforting, indulgent drink perfect for cozy evenings or special gatherings.
Ingredients
Scale
Chocolate Mixture
- 3 cups semi-sweet chocolate chips (Nestle Toll House recommended)
- 4 ounces bittersweet (60% cacao) baking bar, broken into small pieces (Ghirardelli recommended)
- 14 oz can sweetened condensed milk
- ½ cup heavy cream
- 1½ cups mini marshmallows
Assembly
- 28–30 lollipop sticks
To Serve
- 1 gallon whole milk (approximately 1 cup milk per mug of hot chocolate)
Instructions
- Prepare Mold: Place two silicone molds, each with 15 square cavities (about 1.5in x 1.5in x 1.5in), on a rimmed baking sheet and set aside.
- Combine Chocolates: In a large bowl, add semi-sweet chocolate chips and broken bittersweet chocolate pieces, ensuring they are ready for melting.
- Heat Milk Mixture: In a medium saucepan over medium heat, combine the sweetened condensed milk and heavy cream. Heat until the temperature reaches 120-130°F, about 3-4 minutes—be careful not to boil.
- Mix Chocolate and Milk: Pour the hot milk mixture over the chocolates in the bowl so they are fully covered. Let sit undisturbed for 3-4 minutes to soften, then whisk thoroughly until the mixture is smooth and fully incorporated, creating a rich chocolate sauce.
- Fill Molds: Transfer the melted chocolate mixture to a large piping bag or a zip-top plastic bag with the corner cut off. Keep the tip facing upward until ready to pipe. Fill each square cavity about ¾ full to leave space for marshmallows.
- Add Marshmallows: Top each filled cavity with 4-5 mini marshmallows, gently pressing them in to adhere. If skipping the marshmallows, fill the squares completely.
- Insert Sticks and Chill: Place one lollipop stick centered into each chocolate square. Refrigerate the trays for at least 3 hours or overnight to allow the chocolate to firm up completely.
- Remove Squares: Once set, carefully remove two chocolate squares from the mold to make one serving of hot chocolate.
- Heat Milk for Serving: Pour one cup of whole milk into a microwave-safe container with a spout and heat on high for 2 to 2½ minutes until hot but not boiling.
- Prepare Hot Chocolate: Place two chocolate cubes on their sticks into a large 10-12 oz mug. Pour the hot milk over the chocolate cubes. Stir using the sticks until the chocolate fully melts, creating a smooth, flavorful hot chocolate topped with melted marshmallows. Discard sticks after use.
Notes
- Use good quality chocolate for best flavor.
- If silicone molds are unavailable, small square ice cube trays may be used but removing the squares might be more difficult.
- Heating the milk gently is key to melting the chocolate properly without burning.
- These hot chocolate sticks can be stored refrigerated for up to one week or frozen for longer storage.
- Customize with different chocolate types or toppings like crushed peppermint for holiday variations.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Keywords: hot chocolate on a stick, homemade hot chocolate, chocolate sticks, marshmallow hot chocolate, easy hot chocolate, winter drinks
