I KNOW I KNOW, it’s just barely November, but it is definitely not too early to start thinking about Christmas goodies and presents. Especially the homemade kind. So… Hear me out!
I actually shared this little recipe in December of last year on eBay, but by the time I was given the ok to post it as my own content, it was a little too late in the game. I just loved these little guys so much (and so did the people I gifted them to) that I needed to share them with you this season.
One of my favorite things about cozy weather is most definitely the excuse it gives me to drink hot chocolate. I’m not one to drink it year round, but when cold weather rears its chilly head, it’s time for a mug of sweet, smooth, milky chocolate. With mini marshmallows, of course!
Yes, you can always take the traditional route of powdered hot chocolate mix, but that takes the fun out of turning chocolate chips, heavy cream, and sweetened condensed milk into beautiful pods of ganache that melt oh-so-wonderfully in some warm milk. Plus, these little cuties make wonderful additions to gifts, cookie trays, and party displays. Your friends, family, and party guests will love you for this one, I promise.
Other than a few ingredients, you’ll need 3 essential tools to get this job done: a mini-cupcake pan (this is my favorite), some mini-cupcake liners, and a medium cookie scoop with a trigger (a medium cookie scoop holds about 1 and 1/2 Tablespoons– this one is my favorite). Lastly, you’ll need some kind of decorative toppings… For this batch, I chose Christmas sprinkles, mini-marshmallows, and crushed candy canes. Try adding any kind of candy or sprinkles that you like. You may certainly leave your hot chocolate pods plain, but what’s the fun in that? Get creative and colorful!
To make these pods, you’ll heat your sweetened condensed milk and heavy cream in a saucepan just until it starts to boil. Then, you’ll pour all of that over your chocolate chips, stir vigorously, and scoop into your prepared liners in the mini-cupcake pan with your medium cookie scoop. Decorate with your chosen candies or sprinkles, and let them set up in the fridge for an hour.
To use, bring 6oz of milk just to a boil (on the stove or in the microwave) and stir in a pod until it is completely dissolved. If you really want to kick up the chocolate, add 2 pods.
I’m telling you what– these pods changed my hot chocolate world last year, and I can’t wait to whip up a batch of them this year! I might share, but it’s likely I will use a lot of them myself. Maybe all of them. Yes, in fact… I see a lot of mugs of steamy, creamy hot chocolate in my future.
Make sure there’s some in yours, too!
- 2 and ½ cups chocolate chips (semi-sweet, dark, or white)
- 1-14 ounce can sweetened condensed milk
- ½ cup heavy whipping cream
- assorted toppings (sprinkles, crushed candy canes, marshmallow bits, etc)
- Place chocolate chips in a large heat-safe bowl. Line mini-cupcake pan with liners. Set both aside.
- In a small saucepan over medium heat, whisk together sweetened condensed milk and cream, stirring frequently to prevent scorching. Remove from heat when mixture just starts boiling.
- Immediately pour heated milk mixture over chocolate chips and stir vigorously with a spatula until smooth.
- Using a medium size cookie scoop (approximately 1 and ½ Tablespoons), scoop chocolate ganache into liners. Decorate as desired while chocolate is still soft. Refrigerate for at least 1 hour.
- To use, bring 6oz of milk just to a boil. Stir in chocolate pod until completely dissolved. Add 2 pods if you want your hot chocolate extra rich. Pods cane be kept in the refrigerator or at room temperature (but they last longer in the fridge).