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?

Sounds like your chocolate seized.

How did you melt it?

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...

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!

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!

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 :)

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

Hot milk... Not "not milk".

re-melt it with milk or cream added?