1. LINE a 9-inch square baking pan with foil. Spray foil with no stick cooking spray. Place chopped chocolate in large bowl. Set aside.
2. BRING sweetened condensed milk and cream to simmer in medium saucepan on medium heat, stirring frequently with wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and mixture is smooth.
3. STIR in peppermint extract. Remove 3/4 cup chocolate mixture. Tint chocolate mixture pink with red food color.
4. POUR remaining (plain) chocolate mixture into prepared pan. Drop tinted chocolate mixture by tablespoons over chocolate mixture in pan. Swirl with knife for marble effect. Refrigerate 4 hours or overnight until firm. Cut into 36 squares. (May be made ahead to this point. Store chocolate mixture, tightly covered, in pan in refrigerator up to 2 weeks. Bring to room temperature before cutting into squares.)
5. ASSEMBLE: 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.
6. MAKE hot chocolate: Stir hot chocolate on a stick into 8 ounces hot milk.
THE DIFFERENCE BETWEEN COCOA AND HOT CHOCOLATE
Most people use the terms interchangeably, but they’re actually different.
Cocoa is a drink made from cocoa powder, which has had a portion of the cocoa butter removed.
Hot chocolate is a drink made from actual chocolate, usually ground or shaved into small bits. Chocolate has more cocoa butter than cocoa powder, so it makes a richer drink, all things being equal (the same type of milk, e.g.).