I’ve always been a bit slow on the social media front. It took me a little while to get on Facebook and Twitter and it also took me a bit of time to start a blog even though I’d been thinking about it for a while. What’s taken even longer is to finally get into Pinterest, which is a little embarrassing for someone who loves looking for and trying new recipes.
After signing up and figuring out how it all works, I finally started looking at pins to see what looked interesting and came across this recipe on About.com.
The pictures looked so inviting so I decided to try it. It worked out well and makes a delicious, rich hot chocolate – all you have to do is dissolve it in hot milk. Mine were a bit too sweet as I accidentally bought the wrong chocolate (not unsweetened as the recipe states). Next time I’ll make sure to buy chocolate with a higher percentage of cocoa.
I bought iceblock sticks instead of lollipop sticks as I figured you could use it to stir the drink. I also decided to skewer marshmallows onto the sticks first and that worked out really well too, as they just melt off the stick.
It makes 25 squares – mine weren’t the nice little cubes that are in the pictures on the original website as my pan wasn’t quite the right size. Next time I try it, I might try to use a well-oiled mini muffin tin and see if that turns out a better shape.
These would make a great gift. Make sure it isn’t too warm when you’re making them as they start melting a bit. It’s still warm at the moment so mine are sitting in the fridge. We’ve got a few too many for the two of us so I’m sure we’ll be giving a few away!
Hot chocolate on a stick
1/2 cup heavy cream
395g can sweetened condensed milk
3 cups chopped semi-sweet chocolate or chips
3/4 cup chopped unsweetened chocolate
25 iceblock sticks
Prepare a 20cm x 20cm pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.
Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat.
Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.
Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture. It will be fairly thick.
Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator.
Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer two marshmallows and then a fudge cube with an iceblock stick.
To make hot chocolate, heat a mug of milk (water doesn’t really work) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.
Store in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.