-- You need
8 oz. chocolate (bittersweet, semisweet, milk, and white chocolate all work)
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt
(6 cups milk and 2 cups heavy cream if you plan to enjoy these right away)
-- Steps
1. If your chocolate is in a block, chop it into pieces. Simmer some water in a pan, and keep the water is below a simmer. Dump chocolate into the clean, dry bowl and stir as the chocolate melts.
2. Once the chocolate is 2/3 melted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted.
3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, almost as thick as frosting, but still glossy and smooth and very fun to stir.
4. Scoop chocolate into a ziplock bag and clip off the corner.
5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and it should stay upright without any trouble.
6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry.
7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish, or add sprinkles or crushed candy or just lets you dip in fun patterns.
8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. One oz. of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 oz, should be melted into a mug with 3/4 cup milk or cream.
** Chocolate will keep in an airtight container for up to a year. Don’t keep it in the fridge because it is really good at absorbing odors.
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