Servings: 9-12 blocks-----4 servings eachPrep Time: 5 minutes Cook Time: less than 5 minutes
1-14 oz. can sweetened condensed milk
1/2 cup heavy cream
18 ounces semi-sweet chocolate
4 ounces un-sweetened baker’s chocolate
1 teaspoon vanilla extract
miniature marshmallows for decoration
In a medium size saucepan, over medium heat, stir and heat cream and sweetened condensed milk until just starting to bubble. Remove from heat and pour over both chocolates that are in a large bowl. Let sit 30 seconds and then stir until smooth and all the chocolate is melted. Stir in 1 teaspoon vanilla extract. Divide evenly among 9 standard-sized paper cupcake liners. Top each block with miniature marshmallows. STORE IN A SEALED CONTAINER IN THE REFRIGERATOR OR FREEZER.
2. Making the drink—heat 4 cups of milk to a scald and add one block. Whisk gently until the block is melted through and milk is hot.
3.FOR MEXICAN HOT CHOCOLATE, do not add vanilla, but add 1/4 + 1/8 teasp. cinnamon oil, not extract. A pinch of cayenne pepper may be added to each mug.
4. FOR WHITE CHOCOLATE SPICE: Pour hot sweetened condensed milk and cream mixture over 22 ounces white chocolate chips. Let sit 30 seconds then stir until smooth.Add 4 tsp. pumpkin pie spice, 1 tsp. allspice, 1 tsp.fresh ground nutmeg. Pour into TWELVE (12) cupcake liners and sprinkle with cinnamon and top with white chocolate chips. Store the same way.
5.FOR WHITE CHOCOLATE PEPPERMINT:Make as you would White Chocolate Spice but leave out the spices and add 3 tsp, peppermint extract (not oil). Top with mint flavored chips. Store as above.
Submitted by: mommafox on January 17, 2011