Add the dark chocolate chunks to your Mini Round Mold. Heat in the microwave for 30 seconds at a time (1 minute total). Stir in between. Repeat this step for the chocolate milk and white chocolate.
ASSEMBLY
Scoop the melted dark chocolate into the first 5 Cannelé wells. Repeat this step for the chocolate milk and white chocolate.
To Decorate: Add the Mini Marshmallows/Sprinkles/Candies uniformly in each wells as desired. Have Fun with it! Gently place the Popsicle Sticks in the center.
REFRIGERATE
Refregirate for about 2 hours, until the base is set.
Carefully peel your Hot Chocolate Sticks as indicated on the YouTube video. Place one in your Favorite cup, pour hot milk, give it a swirl and Enjoy! Happy Holidays to all!
Video
Special Notes
Nutrition
Nutrition Facts
Holiday Hot Chocolate Sticks
Amount Per Serving (15 g)
Calories 194Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 8mg3%
Sodium 32mg1%
Potassium 103mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 11IU0%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, fall baking, guy demarle, Hot Chocolate, Hot Chocolate Bombs, Hot Chocolate Sticks, silicone bakeware, silicone molds, Valrhona
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