Directions

1. Line an 8" x 8" baking sheet with parchment paper. In a small sauce pan, heat the cream and condensed milk over low heat until steaming. Remove from heat, add chocolate and allow to slowly melt.
2. After about 10 minutes, place the pan over low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny.
3. Pour onto a pan and shake gently to level. Sprinkle with cocoa, if desired. Set aside overnight.
4. Run a knife around the edge of the pan and turn out onto a clean cutting surface.
5. Slice into 1/4" cubes. Stick a wooden stick into the center of each block. Wrap in wax paper or plastic wrap to store.
6. Swirl blocks into a mug of hot milk.