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Hot Chocolate on a Stick

Jenn Young
A fun way to serve hot chocolate -- just swirl these chocolate pops in a mug of heated milk or cream to create a delicious cup of hot cocoa!
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Ingredients
  

  • 8 oz high-quality chocolate {I used Wilton Chocolate Pro Fountain and Fondue Chocolate -- see notes}
  • 1 1/2 T unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • 1 vanilla bean {see notes}
  • Lollipop sticks or skewers
  • 4-6 oz white candy melts {optional}
  • chocolate transfer sheets {optional}

Instructions
 

  • 1. Melt chocolate over a double boiler {check out this great tutorial on how to melt chocolate.}
  • 2. Remove seeds from vanilla bean {here is a tutorial on how to do this} and mix seeds into melted chocolate. {If desired, save bean pod to steep in milk for hot chocolate -- see step #6.}
  • 3. Mix cocoa powder and powdered sugar together and sift into melted chocolate, while constantly stirring. Mixture will become quite thick.
  • 4. Scoop chocolate mixture into a piping bag or use a small cookie scoop to fill cavities of ice cube tray or other mold. Insert lollipop stick or skewer into each cavity. Place in refrigerator for 2-3 hours until completely hardened.
  • 5. Once hardened, pop chocolate cubes out of mold. If desired, dip in melted white candy melts and place on chocolate transfer sheets. Leave on transfer sheets and allow candy melts to harden, either on counter or in refrigerator. Peel pops off transfer sheets and you're ready for some hot cocoa!
  • 6. To make hot chocolate, heat 3/4 cup milk or cream until hot. {If desired, place seeded vanilla bean in milk while heating to steep.} Place hot chocolate pop into hot milk and swirl until melted. Enjoy!

Notes

1. It is extremely important to use high-quality chocolate for this. Chocolate chips are not intended to melt, so they will not create the smooth melted chocolate you are looking for. High-quality bulk chocolate or chocolate fountain/fondue chocolate is best.
2. DO NOT use vanilla extract in place of the vanilla bean. The liquid will cause the melted chocolate to seize up and it will be ruined. If you don't have a vanilla bean, you can use vanilla bean paste or just leave the vanilla out.
Adapted from Giver's Log