Hot Cocoa Blocks

1/2 cup heavy cream 1 can (14 ounce) sweetened condensed milk 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup extra-dark chocolate chips 4 ounces unsweetened baking chocolate 1/2 teaspoon vanilla extract unsweetened cocoa, for sprinkling (optional) Wooden ice-pop sticks

Line an 8" square pan with parchment paper (or use two silicone ice cube trays). In a 2-quart saucepan, heat the cream and condensed milk until steaming. Remove from the heat and add the chocolate, stir vigorously with a rubber spatula until the chocolate is completely melted and the mixture is thick and shiny. Add a flavoring or extract, if desired (see tips), stir again to combine, and pour the mixture into the prepared pan. Shake it gently to level the top. Sprinkle the top with cocoa (if using). Set aside at room temperature for 1 hour to set up. Run a knife around the edge of the pan and use the parchment or foil to lift the block out of the pan. Place on a cutting surface. Dip a large knife in hot water and wipe dry; slice the block into 1 ¼˝ cubes, heating the knife and wiping dry between each cut. Place a wooden stick into the center of each block. Roll in more cocoa (if using). Place in mini-muffin papers, then wrap in waxed paper or plastic wrap to store in the refrigerator. For long term storage, put in the freezer for 2-3 months. If giving as gifts, you can make homemade marshmallows and place one on top of each hot cocoa block. To make hot cocoa from the blocks, heat 8 ounces 2% or whole milk in a mug in the microwave. Stir the chocolate on the stick into the milk, rubbing it along the hot mug to help it melt into the milk until completely incorporated.