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Line 9-inch square baking pan with foil. Spray foil with no stick cooking spray. Place chopped chocolate in large bowl. Set aside.
Bring sweetened condensed milk and cream to simmer in medium saucepan on medium heat, stirring frequently with wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Stir in coffee extract. Pour into prepared pan.
Refrigerate 4 hours or overnight until firm. Cut into 36 squares. (May be made ahead. Store chocolate mixture, tightly covered, in pan in refrigerator up to 2 weeks. Bring to room temperature before cutting into squares.)
To assemble chocolate on a stick, thread a marshmallow half and a chocolate square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic wrap or small cellophane bag. (May be assembled up to 2 days ahead.)
To serve, stir hot chocolate on a stick into 8 ounces hot milk.
I like hot chocolate, and strawberry milk.
Laura Drob | December 05, 2014 |
These are a great idea! In the instructions to the receiver should we tell them to store the finished product in the refrigerator and give a two week expiration date from the time of preparation as noted in #3 or can it be stored differently and / or longer once preparation is complete?
Beth | December 04, 2014 |
HI Beth...great question. I check with our kitchens and they suggested that you can make them up to a week before gifting, and tell the person you are giving them to, to use within 2 days (room temperature), or store in fridge for up to two weeks (after gifting).
Moderator | June 23, 2017 |