Tuesday, December 20, 2011
Today the girls at work and I brought in cookies and other treats to make cookie tins to deliver to our favorite clients. I knew I wanted to make Samoas (one of my favorite desserts to make!), but I also wanted to try something new since I haven't tried a new dessert in so long.
After poking around for ideas, I stumbled across "Hot Chocolate On A Stick." How cool is that?!?! I've never heard of such a thing, and the idea of it definitely sounded like it was right up my alley.
It was super easy to make, and the only thing that really took time was bagging and tagging our double batch of fudgey hot chocolate for delivery. Listening to Christmas music while having your hubby volunteer (seriously) to help and enthusiastically curl ribbons and skewer sweets made my 3:30am bedtime well worth the effort <3
The hot chocolate it makes is pretty good and fun to do. The kids loooove the idea of it and keep begging to have another glass of milk. And! The "hot chocolate" is pretty much chocolate fudge that is great on its own too, so I guess you could get away with two desserts in one? :) The girls at work raved about how adorable and creative these were, and I can't wait for our tins to be delivered to our clients - its part of what makes this season so fun! I hope they enjoy the creativity of this treat - and you too!
Hot Chocolate On A Stick
1/2 cup heavy cream
14-oz. can sweetened condensed milk
18 oz. (about 3 cups) chopped semi-sweet chocolate or chips
4 oz. (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks
25 jumbo marshmallows
1. Prepare an 8x8 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.
2. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat.
3. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.
4. 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.
5. 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.
6. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows by five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer each block and marshmallow with a lollipop stick.
7. To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.
8. Store Hot Chocolate On A Stick 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.