1. Place the chocolate in a large heat-safe bowl. Set aside.
2. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined.
3. Place the saucepan over medium heat and bring the liquid to a simmer stirring constantly. Avoid a boil.
4. Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften.
5. Whisk the cream and chocolate together until the chocolate is melted and smooth.
6. Pour the chocolate into the ice cube forms.
7. Sprinkle with mini marshmallows and crushed peppermint.
8. Stick a popsicle stick in the center of each block.
9. Refrigerate for 3 hours until firm.
10. Remove from the refrigerator and bring them to room temperature.
11. Pop them out of the ice cube molds.
12. Store in an airtight container for up to a week. Wrap them for gifting for a week at room temperature, or store them in the freezer for one month.

Hot Chocolate

Bring 1 1/2 cups milk to a steaming simmer stirring constantly. Pour milk into a cup. Stir in a Homemade Peppermint Marshmallow Hot Chocolate Stick.  ENJOY!

Your Invited! Get Weekly Sparkle!

PIN IT

Copyrights & Credits//Author, Creator, and Photographer: Gwyn @SparklingCharm.com

This post may contain affiliate links.