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Cocoa Blocks Recipe Cocoa Blocks Recipe

Fudge on a stick? Swirl these blocks into a mug of hot milk and enjoy luscious hot chocolate. In need of a creamy chocolate fix? Nibble the chocolate blocks directly from the stick.

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At a glance

Prep
Total
Yield
about 3 dozen blocks
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Line an 8" x 8" pan with parchment paper or aluminum foil.
  2. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.
  3. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
  4. Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.
  5. Run a knife around the edge of the pan and turn out onto a clean cutting surface.
  6. Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
  7. Stick a wooden stick into the center of each block.
  8. Roll in cocoa or crushed peppermint candy, if desired.
  9. Wrap in waxed paper, parchment, or plastic wrap to store.

Nutrition Information

  • Serving Size 35g
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 140
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 20mg
  • Total Carbohydrate 18g
  • Dietary Fiber 2g
  • Sugars 15g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.