I tried to find an easy recipe for a hot cocoa treat that used my candy molds. This recipe worked great. If you do not have candy molds you can use Dixie cups the size of a bathroom, or even smaller muffin molds (be sure to spray with Teflon so that they release after a cold) Also keep in mind that your choice of “pan” can change the final output. have a nice time! Diane

Hot cocoa pops
* Just mix one cup into 8 ounces of hot Walla milk! Hot Chocolate…


  • 16 courage The chocolate of your choice: Semi-sweet or bitter chocolate Works best
  • 1 Goblet sugar powder
  • 1/2 Goblet Cocoa powder
  • 1/2 teaspoon instant espresso powder * not required
  • 1/8 teaspoon Salt
  • Toppings: Mini marshmallows, Scattered or crushed mint sticks
  • 16 kinds of sweets or craft sticks
  • Pipe bag or large zipper bag (you will use the pipe)


  • In a microwave-safe bowl, melt the chocolate according to the packaging instructions.
  • In your mixer bowl equipped with the paddle connection combine the confectioners sugar, cocoa, espresso powder and salt.
  • Pour the melted chocolate over the dry ingredients. Stir until well incorporated.
  • Place the mixture in a plastic bag (or plastic plastic bag), cut the edge and grind to 14-16 servings. The mixture will be thick. Click on a mini-candy fashion stick in the center of each section.
  • Use your favorite topping to help hold the craft sticks or candy canes in place.
  • Place in the refrigerator to cool for 20-30 minutes.

Kitchen Tips: Do not store your finished beans in the refrigerator – they do not like condensation. The finished popsicles will be good for up to three weeks wrapped on the counter. I only add layers of white chocolate, but if I do, let your first pour cool first before adding the white chocolate layer. Add your last toppings and use them to help secure the stirrer / candy cane sticks. For the holidays I made the recipe above and then also took some melted red candy and laid white chocolate inside and some of the hot cocoa mixture between the layers.