A sweet little gift, or a beautiful treat to serve holiday parties, this Hot Chocolate on a Stick recipe is a perfect holiday treat!
Swirl these delicious blocks of chocolate into a cup of hot milk and you create a luscious cup of hot chocolate.
This recipe would be perfect to serve as part of a hot chocolate bar at a holiday party! For a pretty display, set out a few bowls of hot cocoa toppings such as crushed peppermint candies, or mini marshmallows and you have a special display that is easy to create.
I know I’m always on the lookout for cute little gifts to give to teachers and neighbors, and a few of these Hot Chocolate on a Stick blocks, wrapped up and given with a cute mug could be a perfect little gift!
This recipe is quite simple to make and starts with just a can of Eagle Brand Sweetened Condensed Milk, and some good quality chocolate.
For the wooden sticks, I used these cute wooden sticks from Tomkat Studio. You could also use a wooden fork, or a wooden coffee stir stick (from your local coffee shop).
The snowman mugs pictured are from Target (this year).
How to Make Hot Chocolate on a Stick
Hot Chocolate on a Stick
Ingredients
- 14 oz sweetened condensed milk 1 can
- 1/2 cup heavy cream
- 3 cups semisweet chocolate chips
- 3/4 cup unsweetened chocolate 6 oz, chopped (I used Ghirardelli bars)
Instructions
- Line a 8"x8" pan with parchment paper or aluminum foil.
- In a medium saucepan heat the sweetened condensed milk and heavy cream together over MEDIUM-LOW heat.
- Whisk slowly as it heats and heat until it is hot and is beginning to steam, but not boiling.
- Remove pan from heat and add the chocolate chips and chopped chocolate. Allow chocolate to slowly melt, this takes about 10 minutes.
- Return the pan to LOW heat and whisk vigorously until the mixture is thick and shiny.
- Pour the chocolate mixture into the prepared pan, and smooth the surface with an offset spatula.
- Loosely cover the pan and allow the chocolate to cool slowly, on the counter OVERNIGHT.
- The next day, run a knife around the edge of the pan, and pull on the parchment or foil to remove the chocolate square.
- Cut the chocolate into 1 1/4" cubes. Heat the knife between cuts by running the knife under hot water, then wipe dry between each cut.
- Add a wooden stick, then wrap the cubes as desired.
Nutrition
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I usually give hot cocoa mix as a gift for Christmas, but I love the idea of the sticks instead!
Fab idea, Could you cool the mix in mini cupcake tins so you get a uniform shape and individual portions? If so how would you prepare the tin to stop them sticking?
Hi Jo, I’ve only made these as listed (in one large block). I have seen others use similar recipes and make them in silicone molds, either ice cube shapes or mini cupcake sized. Feel free to experiment. If you use a silicone mold I don’t think you’d need to prepare the pan with any oil, but if you want to use a standard (metal) mini muffin pan I’m not sure what to recommend.
I love these! Perfect little gift idea. Thanks for sharing 🙂
Totally in love with these, Glory!!
How hard is the chocolate? I’m wondering if it’s difficult to poke that wooden dowel in there??
Hi Kristin, The chocolate is similar thickness to fudge, so it’s not hard to press the stick in,
It is such a beautiful idea and I was wondering whether this recipe can be done with white chocolate, and if so, what would be the correct amount.
Hi Eleni, I’ve only made the recipe as listed, so I’m not sure if white chocolate would be a good fit or not. Since white chocolate only comes sweetened, it may be far too sweet with the condensed milk. I would guess that if you were feeling ambitious then you might be able to do a white and dark chocolate swirl.
So cute and effective! 🙂
This is genius, Glory! I love it!
Glory these are so cute! I’m making these for my granddaughters (and keeping some for myself). Quality ingredients, no messy powders for little hands to spill. It sounds simply delicious!
These are so cute! Is the chocolate sticky at all? I would love to roll them in espresso powder to make a mocha hot chocolate!
Hi Tracy, They’re not really sticky, but when you first cut them they may be moist enough to roll in most anything… crushed peppermints, espresso powder, cocoa powder. You could also dissolve some espresso power in with the cream in the actual recipe, and get the mocha taste. It’s actually a great idea… I might have to try it myself =)