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  • sticks ( at least 5 inches long)
  • piping bag or sandwich bag with 1/2" corner cut off
  • ice cube tray or deep candy mold, each cavity approximately 1 ounce
  • 9 ounces milk chocolate (not chips)
  • 7 ounces semi-sweet chocolate (not chips)
  • 1/2 cup loosely packed cocoa
  • 1 cup loosely packed powdered sugar
  • 1/8 teaspoon salt
  • mini marshmallows


Servings 15


Step 1

In a medium bowl, sift together cocoa, powdered sugar and salt. Set aside.

Chop chocolate into small pieces (no larger than about 3/4" long) and combine in a glass bowl that is completely dry. Microwave in 30 second bursts on 50% power, stirring between each burst, ensuring that your spatula is also completely dry. Once chocolate is about 2/3 melted (there are still some chunks in the melted chocolate), stir until remaining chunks melt. This prevents the chocolate from getting too hot.

Pour melted chocolate into the mixing bowl containing the dry ingredients and stir until combined. Mixture will be very thick, similar to brownie batter. Spoon mixture into a piping bag (no coupler or tip is needed) or into a sandwich bag with the corner sliced off. Pipe the chocolate into an ice cube tray.

Once the chocolate has been piped, pound the tray lightly on the counter to eliminate air bubbles and to flatten the tops of the cubes if they are uneven. Working one cube at a time, insert a stick and place four mini marshmallows on to the top of the cube. Once the cubes are complete, set aside until cubes are completely dry. You can also place them in the fridge if you are in a hurry.

Once the cubes are dry, remove carefully from the molds. Wrap and store in the cupboard.


Heat up 1 cup mile (approximately 1 ounce of chocolate should be used for each cup of milk, so adjust based on the weight of your cube) and stir in. Cube will take several minutes to dissolve completely.


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