Hot Chocolate on a What? x2

OK! I am still really intrigued at these. My first go round turned out cute but my never ending brain function took me to another level. Yes, sleepless nights and all the pondering waking moments has me inspired to blog a round "2". So a couple of days ago; I was at the Dollar Tree Store picking up some clear glass mugs and found two packs of ice cube trays for a $1.00. No I have an automatic ice maker so I don't own ice cube trays.

I started to think about all the chocolate fantasies I have had. OH MY! I love chocolate, especially artisan chocolates. You know the ones that have basil or lavender or sea salt or chilies in them. They are so yummy and they offer amazing flavors that plain chocolate can't touch. Well this was my inspiration for round "2". So I found some Honeyville Mint Cocoa Mix that I purchased this summer at Honeyville in Utah on the now infamous RV trip. Then I had some Steven's Peanut Butter Cup Gourmet Hot Cocoa that I picked up in Utah also on the RV trip. So my mind decided to make some extra thick ganache mixture that conjures up some chocolate fantasies from my past.

I give you one new recipe of Hot Cocoa on a Stick but the twist is there are two versions. I know you are saying, "oh, now they sound so hard and too yummy for me to make"; but I can assure you they are so easy and take only 4 ingredients. Enough of the talking about it here is the recipe...

Hot Cocoa on a Stick

1 can (14 ounces) Sweetened Condensed Milk
1/2 cup whole whipping cream
3 cups Baking Chips (Peanut Butter, Mint, Dark Chocolate, Milk Chocolate, etc)
1/2 cup Dry Hot Cocoa Mix (Peanut Butter, Mint, Dark Chocolate, Chocolate Cherry, Milk Chocolate, etc)
1 cup of chocolate coating

Place sweetened condensed milk and whole cream in a large microwave bowl. Microwave on HIGH for 2 minutes. Whisk together until thoroughly incorporated. With a wooden spoon or strong spatula stir in baking chips and dry hot cocoa mix. The mixture will thicken up and begin to stiffen. Mix with spoon until thoroughly incorporated. Spoon mixture into lightly oiled ice cube trays. I have a 2 tablespoon sized scoop, so it makes it really easy. Tap the ice cube trays filled with chocolate mixture to level them slightly. Let rest for about 5 minutes and insert wooden or paper lollipop stick placed in the center. Place in refrigerator for about an hour for the chocolate to set firm. Remove the chocolate cocoa cubes carefully. Set to the side. Melt chocolate coating and place 2 teaspoons into the bottom of each ice cube mold. Place the cocoa cubes back into each slot. Place back in the refrigerator for 5 minutes. Remove set chocolate cubes and wrap festively.

To serve: Heat 1 cup whole milk. Add to mug and stir with the chocolate cocoa cube. Enjoy!