Hot Chocolate on a Stick

Ingredients:

1/2 cup unsweetened cocoa powder, Dutch or natural (read here to learn the difference!)
1 cup confectioners’ sugar
1 pinch salt
16 ounces high-quality chocolate (I used 61% bittersweet chocolate but feel free to use semi-sweet, milk, white, or any combination you like), chopped

Flavorings (optional):

Toppings (optional):

4 mini or 1 large (per cube) marshmallows
3-4 pieces (per cube) candy canes, coarsely chopped
1 pinch (per cube) flaky sea salt (such as Maldon; available at specialty food shops and many grocery stores)

Materials:

silicone molds or ice cube trays
sticks or stirrers (you can use coffee stirrers, wooden popsicle sticks, or rock candy
skewers — avoid paper lollipop sticks as they will start to fall apart as they sit in the hot chocolate; I used plastic coffee stirrers)

Directions:
Whisk cocoa powder, confectioners’ sugar, and salt (plus any dried flavoring, if using) in a large bowl.
Place the chopped chocolate (plus any extract, if using) in the top half of a double boiler set over barely simmering water. Stir occasionally until fully melted. Remove bowl from heat and wipe the bottom dry.
Using a rubber spatula, scrape the melted chocolate into your dry ingredients. Fold in until mixture is smooth and ingredients are evenly incorporated.
Transfer mixture to a heavy-duty Ziploc bag. Snip one corner and pipe into your mold. Tap the mold on your countertop to evenly level the mixture. Working with one cube at a time, add your stick/stirrer (plus any topping, if using). Let sit until it has hardened, which will take 3-4 hours (you can place in the fridge to speed things up, which should harden the cubes within an hour).
Remove cubes from your molds, wrap, and store at room temperature.
To serve: heat up 4-6 ounces of milk, add a cube, and stir until dissolved (be sure to include directions if giving these as a gift).