3-Ingredient Hot Cocoa Squares

These simple 3-Ingredient Hot Cocoa Squares are so easy to make, just drop one in a mug of hot milk and you’re good to go!

Rebecca here again from Living Better Together. We finally got some snow last night here in Maine, the last month has felt more like spring than winter. We only got a few inches and it had stopped snowing by the time we rolled out of bed this morning, but that’s the perfect amount for me. It’s just enough to cover the ground and make it look like a winter wonderland. Since it is winter I mine as well enjoy the beauty of it, right?

Just because the holidays are over doesn’t mean winter is, really, it’s just beginning. And there’s nothing that completes a cozy winter afternoon with my husband and some movies than a mug of hot cocoa.

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I’ve been seeing a lot of great recipes for hot cocoa on a stick, they seemed like a great idea and I figured I’d try my hand at my own batch. A lot of the recipes I come across had 5+ ingredients and I felt like I could make it much simpler. The idea initially came to me after I let some of my Bourbon Ganache sit on the counter for a couple of hours, it had pretty much turned to fudge. That’s when knew it would make for some pretty great hot cocoa squares!

I simply doubled the recipe, replaced the bourbon with vanilla (though you could totally leave it in) and topped it with some micro marshmallows and let it set. Slice it up into squares, pop it into a mug of hot milk and stir until dissolved. Top with extra marshmallows or whipped cream and enjoy!

3-Ingredient Hot Cocoa Squares

These simple 3-Ingredient Hot Cocoa Squares are so easy to make, just drop one in a mug of hot milk and you're good to go!

Author: Aniko

Serves: 8 Squares

Ingredients

10 oz. 60% Dark Chocolate Bar
8 oz. Heavy Cream
1 tsp Vanilla
Mini Marshmallows (optional)

Instructions

Heat heavy cream in a sauce pan until it begins to simmer.
While cream is heating, chop up baking chocolate and place in a medium glass bowl.
Add vanilla to bowl with chocolate.
Once cream is heated, pour it over the chocolate and let it set for two minutes, DO NOT STIR.
Meanwhile, line a 9 x 5 bread pan with parchment paper.
After it sets, beat with a wisk until a rich chocolate ganache forms.
Pour ganache into lined bread pan and let harden completely, they will have the texture of fudge. If adding mini marshmallows, do so once ganache has been poured in.
You can place in the fridge to speed up the process, takes about 1-2 hours.

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