Hot Chocolate On A Stick

Yield: 25 pieces

Ingredients:

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

Preparation:

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.
Pour the heavy cream and condensed milk into a medium saucepan and whisk
until combined.
Put the saucepan over medium heat.
Bring the liquid to a simmer, whisking frequently so that the condensed
milk does not scorch on the bottom of the pan.
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.
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.
Once the fudge block is firm, use a large, sharp knife to cut it into
twenty-five pieces (five rows and five columns).
For the smoothest cuts, rinse the knife in hot water and dry it between
each cut.
Skewer each block with a lollipop stick.

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.

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.