Another quick idea for stocking stuffers: Hot Chocolate on a Stick (you can do lots of flavors but I happen to make Cinnamon, Coconut and Irish Cream). When I was in Germany recently, just about every chocolate shop seemed to have these and they seemed like a cut idea. Note that the chocolate can be a little tough and can seize up on you if get it too hot, so be careful!
Ingredients
16 ounces high quality chocolate (*see note below), broken to pieces
1/2 can condensed milk
1/4 cup powdered sugar
flavorings such as 1 teaspoon ground cinnamon, 1 teaspoon coconut extract or 1 teaspoon Irish cream extract (*see note below)
decorations such as toasted coconut, additional cinnamon and mini marshmallows
You will also need: an ice cube tray (I used a silicone one because they were easy to pop out) and 12-15 wooden stiry sticks, wooden or plastic spoons or coffee stirrers. No not use paper lollypop sticks as they will disintegrate.
Directions
If you are using a dry flavoring (such as cinnamon), whisk together powdered sugar and the dry flavoring. Set aside. (If you are using a wet flavoring, you will mix into the chocolate).
In a metal or glass bowl set over lightly simmering water (or a double boiler), gently melt the chocolate. Add the condensed milk and mix thoroughly. Be careful not to get the mixture too hot as it will seize. Once the chocolate is completely melted, if you are using a liquid flavoring, add it now. Pour the melted chocolate mixture over the powdered sugar and gently fold together. The mixture should be thick-ish but pourable. Fill into the ice cube tray. Set aside on the counter to cool. Once the “sticks” (or spoons) will stand upright in the chocolate in the ice cube trays, add them. Let completely harden, 8-12 hours. Package up with mini-marshmallows.
To use the Hot Chocolate Sticks: Heat a mug of milk (not water) to near boiling on the stove or in the microwave. Stick in the hot chocolate stick and let sit for 3-5 minutes. Stir and enjoy. Whipped cream optional but delicious.
* Use whatever combination of semi-sweet, milk or dark chocolate you like. I used 75% semi-sweet and 25% milk chocolate. Use baking bars, not chocolate chips as the chocolate chips have a bit of coating on them and do not melt as well.
* Other options could be a few drops peppermint oil, chili extract, vanilla, etc.
