aaargh my hot chocolate on a stick mixture is stiff and...crap. Where are the experts?

[forcookssake]

So, the recipe I used from a very (apparently) competent mummy blog was:
225g 70% choc, chopped and melted, into which you stir 1/4 cup of cocoa and 1/2 cup icing sugar (+ pinch of salt).
So, I've just made it and there's not even enough moisture to incorporate all the dry powdery stuff, let alone to create something pourable/moldable. This will never spread into a foil tray or into individual silicone cases.
Other than eating it with a spoon whilst watching Food Network..any suggestions?

[DoItTooBabyJesus]

Sounds like your chocolate seized.

How did you melt it?

[forcookssake]

I chopped it then melted it over a bain marie and it was beautifully smooth when it was just melted chocolate, it was when I added the cocoa and icing sugar it all got dry and rubbish!
Maybe another recipe/proportions is/are required...

[DoItTooBabyJesus]

Hmm, did you add the dry ingredients gradually?

A drop of cream might help in future. It does need to dry up, but not how you describe!

Let us know how you get on if you do it again!

[forcookssake]

Ooh,I admit I did just chuck in all the dry stuff and then stirred...and was dismayed
I'll try doing it gradually next time!

[DoesntLeftoverTurkeySoupDragOn]

If its already ruined, you could try gently warming it to see if that melts the chocolate again. There's a small chance the coolness of the powdery stuff has made it set again. Only a small chance but worth a go - I don't think anything bad will happen so you could still eat it with a spoon :)

[DoesntLeftoverTurkeySoupDragOn]

In fact, you could probably still stir it into not milk to make hot chocolate, it just won't be so pretty

[DoesntLeftoverTurkeySoupDragOn]

Hot milk... Not "not milk".

[Shnickyshnackers]

re-melt it with milk or cream added?