Line 9-inch square baking pan with foil. Spray foil with no stick cooking
spray. Place chopped chocolate in large bowl. Set aside.
Bring sweetened condensed milk and cream to simmer in medium saucepan over
medium heat, stirring frequently with wire whisk. Pour over chopped chocolate.
Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth. Stir
in coffee extract. Pour into prepared pan.
Refrigerate for 4 hours or overnight until firm.
Cut into 36 squares. (May be made ahead. Store chocolate mixture, tightly covered, in pan in refrigerator
up to 2 weeks. Bring to room temperature before cutting into squares.)
To assemble chocolate on a stick, thread a marshmallow half and a chocolate
square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic
wrap or small cellophane bag. (May be assembled up to 2 days ahead.)
To serve, stir hot chocolate on a stick into 8 ounces hot milk.
Serves: 36; Serving Size: 1 cup
Nutritional information (amount per servings) Total Calories: 281 Sodium:
137mg Fat: 13g Carbohydrates: 31g Cholesterol: 28mg Protein: 10g Fiber: 1g