Cocoa Blocks
Makes about 3 dozen blocks
These cocoa blocks are way to make rich hot chocolate to order. Make them ahead, stir them into mugs of hot steamed milk and watch them melt to create a decadent winter drink. This recipe is from the King Arthur Flour website. 1⁄2 cup heavy whipping cream
1 can (14 ounces) sweetened condensed milk
3 cups semisweet or bittersweet chocolate (chips) 3⁄4 cup chunks of unsweetened baking chocolate
1⁄2 teaspoon vanilla extract
Unsweetened cocoa for sprinkling (optional)
Wooden ice-pop sticks
Line an 8-inch square pan with parchment or foil.
In a 2-quart saucepan, heat the cream and condensed milk until steaming. Remove from heat and add the chocolate. Let mixture sit 10 minutes.
Return pan to stove over low heat and whisk vigorously until chocolate is completely melted and mixture is thick and shiny. Add vanilla or another flavoring or extract (see note), whisk to combine, and pour mixture into prepared pan. Shake it gently to level the top.
Sprinkle top with cocoa (if using). Set aside at room temperature 1 hour to set up.
Run a knife around edges of pan and use the parchment or foil to lift the block out of the pan. Place on a cutting surface.
Dip a large knife in hot water and wipe dry; slice the block into 1 1⁄4-inch cubes, heating the knife and wiping dry between each cut. Place a wooden stick into center of each block. Roll in more cocoa (if using).
Place in mini-muffin papers, then wrap in wax paper or plastic wrap to store in refrigerator.
Note: Depending on your taste and the occasion, you can flavor your blocks any way you like. Hazelnut, vanilla, and almond extracts are all good choices. Try adding some ground chili or five-spice powder for an intriguing twist.