This recipe for hot cocoa on a stick is easy to make – and the results are delicious! You can wrap the hot chocolate on a stick with cellophane bags and give as DIY wedding favors, or simply leave them out at your dessert or beverage station.
They key is to use good quality chocolate and to make sure your milk is steaming hot before swirling the delicious blocks of cocoa.
Recipe and Tutorial for Hot Cocoa on a Stick
Yields 25 – 36 blocks (Depending on how big you cut them. I got 25 blocks.)
Line an 8″ x 8″ pan with parchment paper. Heat the cream and condensed milk over low heat until steaming.
After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny.
Pour the chocolate mixture into the pan; shake the pan gently to level.
Set aside overnight to slowly set up. (I set mine on the counter overnight, then I popped it in the fridge the following morning to firm it up.) Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼” cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
Stick a wooden stick into the center of each block.
Swirl into hot milk.
Add marshmallows if desired. Enjoy!
Hot cocoa on a stick will keep at at room temperature for two weeks in an airtight container. If you are making them for your wedding and you want to keep them longer, put them in an airtight container and pop them in the fridge or in the freezer, where they will keep up to 30 days.