Hot Chocolate and Marshmallows

Last year, I really wanted to make hot chocolate on a stick during the winter holidays. It’s a fun idea and I thought it’d make a cute gift for people. I thought and thought and then I never got around to doing it. This year, I was more determined. I decided I’d put marshmallows on the stick with the chocolate, since who has hot chocolate without marshmallows? I knew I had seen a recipe in previous years for homemade marshmallows on Smitten Kitchen and the more I went over the steps, the more doable it became in my mind. So I steeled myself and set aside a day to make these. There are endless ways to make these tasty and cute (sticking some crushed candy canes on the chocolate, drizzling white/different kind of chocolate over it, shaping the chocolate, using wooden spoons, etc.) – this is what I did (hint: I went with simple).

Heating up the condensed milk and heavy cream, with my chopped chocolate on standby. I doubled the recipe from the get-go.

Heating up the condensed milk and heavy cream, with my chopped chocolate on standby. I doubled the recipe from the get-go. The teapot had nothing to do with anything.

Pour the hot mixture over the chocolate and let it do its work.

Pour the hot mixture over the chocolate and let it do its work.

It’s really as simple as that. When everything’s mixed well, you pour it into pans lined with foil and let it sit in the fridge for some time. Then it is ready to be sliced up and stuck on sticks. I would really do as the directions say and run your slicing knife under hot water in between cuts and wipe it clean. It gives you much neater cuts and obviously the heat helps you get through the thick chocolate. I thought I might have a problem getting the sticks in the chocolate because it seemed pretty hard coming out of the fridge, but it really wasn’t a problem. I let the blocks of chocolate sit on the counter for a little so they just weren’t super cold, but they are definitely soft enough to work with. Now that I look at the directions again, I’m pretty sure I put my chocolate directly in the fridge instead of letting it sit first…talk about doing as the directions say… Well, do as I say, not as I do! That’s what my mom always tells me!

These are my two batches of chocolate blocks.

These are my two batches of chocolate blocks. Could’ve done a better job of smoothing out the top, but imperfections are a part of life, you know. The foil did stick a bit to the chocolate, so it took me some time to make sure all the blocks were foil-free while I was cutting.

And now for the marshmallows!

And here's my tray of marshmallows.

And here’s my tray of marshmallow. The dusting on top is powdered sugar. I thought it might be tough to get it out of the pan, but it wasn’t. As long as you oil and dust your pan ahead of time!

Slicing up the marshmallows. A 13x9 pan sure makes a lot of marshmallows!

Flipped the pan out on a cutting board covered in more powdered sugar and started slicing them up. A 13×9 pan sure makes a lot of marshmallows!

After they are all chopped up, you toss them in powdered sugar so they're not sticky.

After they are all chopped up, you toss them in (more) powdered sugar so they’re not sticky.

Don't you just want to jump in a bowl of marshmallows?

Don’t you just want to jump in a bowl of marshmallows?

Here they are close up. They really did turn out springy and fluffy! It was pretty exciting.

Here they are close up. They really did turn out springy and fluffy! It was pretty exciting.

I realized afterwards that I had accidentally added too much mint extract — I thought mint marshmallows would make for a really yummy cup o’ choco — the smell itself was already very minty. I tried one, and hoo boy was it strong! It was definitely…not subtle. But what could I do, I had a bunch of them and had to just go ahead with my plan. I figured when melted down with the chocolate, the mint would be manageable. (Spoiler alert: I was right. No one noticed that the mint was ‘too strong’ or anything, and trying it myself, I thought it was quite refreshing.)

I stacked them on sticks. I bought a pack of coffee stirrers and those worked perfectly.

I stacked them on sticks. I bought a pack of coffee stirrers and those worked perfectly.

Next step. Put in bag. Conveniently, I used the same little treat bags I had used for the wedding cake pops. However, the big blocks of chocolate were a little harder to fit in. My solution was to cut down the seam of the bag a little to widen the hole. Clever, eh?

Next step. Put in bag. Conveniently, I used the same little treat bags I had used for the wedding cake pops. However, the big blocks of chocolate were a little harder to fit in. My solution was to cut down the seam of the bag a little to widen the hole. Clever, eh? NBD.

I call this "tableau winter noir". Here are the final hot chocolate products, along with maneki neko and a Christmas card from friends.

I call this “tableau winter noir”. Here are the final hot chocolate products, along with maneki neko and a Christmas card from friends.

I gave them to those (un)fortunate coworkers who were at work before Christmas. The recipe says to mix this in hot milk, not hot water, but it was confirmed to me by coworkers that water worked great. Also, you can eat it right off the stick as another coworker demonstrated to me. Greg and I tried them in…hot chocolate from a Keurig and I’d imagine it’d taste great in a cup of joe, too! Try it and don’t be intimidated by the marshmallows! My coworker asked me for the recipe because her brother especially thought they were super good and she made it herself! Sniff, I was so proud.

1 Comment

  • Greg says:

    We didn’t want anyone else to have to through the hardships of doubling the chocolate so… consider your bullet taken, fair readers, and double up!

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