I’m going to be honest, I hated these while I was making them. I missed the side note in the original post that advised adding a little oil to keep the mixture from getting too thick. The result? A big friggin mess, bursting piping bags that I had to keep microwaving to make the mixture even pipe-able. However, a friend of mine made them the next day, added a little bit of oil to the melted chocolate and had no problems whatsoever. I chalked some of my trouble up to the altitude as well (because that’s what we do out here, blame the altitude whenever possible!)
I was ready to ban these treats to the “I’ll never make them again” category. I wrapped them up and tied them with cute ribbons to give away to various people as Christmas goodies. But then there was one leftover that was a little smaller than the others and just looked a little puny to be given away. So I tried it myself, mixing it into warm milk in my travel Starbucks mug and took it to go look at Christmas lights Sunday night. And it was the BEST hot chocolate I’ve ever had.
It was so much richer and more chocolatey than your average hot chocolate. And the crushed up candy canes made for just the slightest hint of peppermint, kind of reminiscent of my college hayride days drinking hot chocolate laced with Peppermint Schnapps.
So they may be a labor of love, but they are well worth that effort. I will be making these again, and definitely sooner rather than later. With the addition of a little oil, of course. See the original post at Giver’s Log for several other variations on the recipe. I used semisweet Ghirardelli chocolate and dipped it in leftover ganache that I had from another baking endeavor. But you could easily just melt more chocolate for dipping. And again I rolled in crushed up candy canes. There are TONS of possible variations. I also just used little dixie cups and popsicle sticks for my molds. But any cute mold or ice cube tray would work. Since mine were a little larger than the standard ice cube tray, I recommended melting in at least 12 oz of milk rather than just 6-8oz.
Hot Chocolate on a Stick
as seen on Giver’s Log
8 oz good quality chocolate (any kind), chopped (I used semi-sweet Ghirardelli)
3/4 tsp vegetable oil
1/4 cup cocoa, sifted
1/2 cup powdered sugar, sifted
pinch of salt
additional chocolate for melting and coating, if desired
In a double boiler, add chopped chocolate and oil, heat over medium heat. When chocolate is *almost* all melted, remove from heat and stir until completely melted. Add cocoa, powdered sugar and salt and stir until combined. Will get VERY thick.
Scoop mixture into a ziploc bag or a piping bag and snip off the tip. Pipe into your mold of choice. Tap mold to help fill and release any air. If mixture gets too thick to pipe, place int he microwave for 30 seconds or so on half power.
Let chocolate cool at room temp or in the fridge if you’re in a hurry. Don’t store in the fridge as it will absorb other odors from the fridge. When completely hardened, remove from molds and add extra melted chocolate and decorations if desired. Again, let harden completely.
One ounce of chocolate should be melted into one cup of milk. Adjust depending on mold size.