Hot Chocolate Dippers

Hot Chocolate Dippers

David Venable

Prep Time: 30 minutes

Serves: 12

Ingredients:

  • 12 popsicle sticks or wooden disposable spoons
  • 12 (3-fl oz) waxed/coated paper cups
  • 36–40 oz milk or dark chocolate chips (depending on your preference)
  • 36–48 mini marshmallows
  • 1/4 cup sanding sugar, crushed peppermint, sprinkles, or nonpareils (optional)

Directions:

Bring a medium sauce pot (about half full of water) to a boil. Turn heat off. Place a large enough stainless or heat-safe glass or ceramic bowl on top of the pot.

Put the chocolate in the pot. The heat from the water/steam will warm the bowl and the chocolate will start to melt. Stir occasionally until the chocolate has completely melted.

Arrange the 12 cups onto a cookie sheet. Spoon or carefully pour the melted chocolate into the cups, filling them about halfway or slightly more.

Place 3–4 mini marshmallows into each cup, gently pressing partway into the chocolate. Sprinkle a small amount of crushed peppermint, sanding sugar, or something else of your choice into each cup. Place a popsicle stick in the center of each cup. Put the entire cookie sheet of cups into the fridge to help the chocolate set. Once cooled through and solid, tear away the paper cup. Wrap in cellophane and put a piece of ribbon on to keep the chocolate fresh or give as gifts.

To make them into hot chocolate, microwave 8–10 oz milk in a mug for 1–1:30 minutes. Place hot chocolate dipper in warmed milk and stir until melted.

Cook's Notes

This recipe makes use of a double boiler to melt the chocolate, but you can also use a microwave. Place in a microwave-safe bowl and heat for 30 seconds at a time. Stir and repeat until chocolate has melted.

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