Peppermint Mocha Cocoa CupsRecipe

• Baking & Spices

  • 12 oz Bittersweet chocolate
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Powdered sugar
  • 1/2 tsp Sea salt, fine
  • 4 oz White chocolate

• Snacks

  • 8 Ea. chocolate covered pretzels

• Dairy

  • 1 cup Dry milk, powder

• Desserts

  • 32 Ea. mini marshmallows
  • 8 Ea. peppermint candies

• Other

  • 8 Ea. 4 oz. dixie cups
  • 8 Ea. round plastic ball halves for decorating (found in craft supply stores

Found on littlerustedladle.com

Description

Ingredients

• 1 cup Dry milk powder
• ¾ cup Powdered sugar
• ½ cup Unsweetened cocoa powder (preferably without alkaline)
• ½ tsp. fine sea salt
• 12 ozs. Bittersweet chocolate, chopped
• 4 ozs. White chocolate, chopped
• 8 ea. Peppermint candies, crushed
• 32-40 ea. Mini marshmallows
• 8 ea. Round plastic ball halves for decorating (found in craft supply stores)
• 8 ea. 4 oz. Dixie cups
• 8 ea. Chocolate covered pretzels

Directions

• For cocoa mix, combine milk powder and next 3 ingredients in a medium size bowl with a whisk. Set aside.
• For Chocolate Cups:
• Melt ¾ of bittersweet chocolate over double boiler until almost completely melted, stirring continually. Remove melted chocolate from heat and add remaining chopped chocolate. stir in until chocolate is smooth. set aside while getting plastic cups ready.
• place plastic cup halves on a sheet pan.
• One at a time, fill each cup ½ full of melted chocolate. Turn cups sideways, letting chocolate coat entire inside of cup. Turn upside down and let remaining chocolate drip out of cup into bowl of melted chocolate. Place cup halves on a foil lined sheet pan. Repeat with remaining cup halves. Pour a small amount of remaining melted chocolate in the bottom of each dixie cup.
• Refrigerate all cups for about 15 minutes.
• Carefully remove chocolate cups from plastic molds and set aside, being careful not to handle too much.
• Remove chocolate disks from dixie cups by peeling away paper. Place on sheet pan. refrigerate cups and saucers until ready to assemble.
• Cut 8 pieces of chocolate covered pretzels with a small serrated knife. Each piece should look like a handle.
• Melt white chocolate in a double boiler over low heat until melted, stirring continually. Remove from heat and set aside.
• To Assemble Cups:
• Place a small amount of remaining melted chocolate in the center of each chocolate saucer. Moving quickly, place chocolate cup half open side up on top of saucer, letting the melted chocolate act as glue to fasten them together.
• Repeat process with remaining cups and saucers.
• Dip a chocolate pretzel handle into melted chocolate, then press into side of cup for a few seconds until chocolate firms up.
• Repeat process with remaining handles and cups.
• Spoon 3 tablespoons of cocoa mix into each cup.
• Top each filled cup with 4-5 mini marshmallows and some crushed peppermint candies.
• Spoon melted white chocolate over filling, covering filling completely.
• Sprinkle with more peppermint dust.
• Transfer all cups to a covered container and store in a cool place until ready to serve.
• To Serve: Place one cocoa filled cup in a large mug. Pour 8-10 ozs. of scalding milk, hot water or coffee into mug. Stir until chocolate cup has melted and cocoa powder it blended into liquid. Top with desired toppings and serve.