Perfect for cold winter nights and warm family gatherings!
Yield 22 to 24 chocolates
Melt bittersweet coating and set aside six ounces.
Add premium white coating and melt. Add praline paste and stir well to combine.
Pour one tablespoon of bittersweet coating into each mold. Fill molds with chocolate praline mixture. Top with mini marshmallows.
Position wood stick in the center of the mold, using the marshmallows to keep stick standing. Freeze until firm.
Remove chocolates from the mold. Repeat with remaining chocolate.
Heat milk in a saucepan and pour into mugs. Stir your hot cocoa stick in the hot milk to melt.
Available at The Peppermill or on our website