This recipe is part craft, part hot cocoa and a great way to wow the guests at your next winter party. If the whole project scares you off, just make the mix. It's great on it's own. Add two good-quality dark chocolate truffles to make it more decadent.
8Round plastic ornament halves for decoratingfound in craft supply stores
84 oz. Dixie cups
Hot Cocoa Mix
Combine milk powder and next 3 ingredients in a medium size bowl with a whisk. Set aside.
Melt 9 ounces of the bittersweet chocolate over a 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 ornaments ready.
Place plastic ornament halves on a sheet pan.
One at a time, fill each ornament mold 1/2 full of melted chocolate. Turn the molds sideways, letting chocolate coat entire inside. Turn upside down and let remaining chocolate drip into the bowl of melted chocolate. Place plastic molds on a foil-lined sheet pan. Repeat with remaining ornament halves.
Pour a small amount of remaining melted chocolate in the bottom of each dixie cup.
Refrigerate all pieces 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 the dixie cups by peeling away the paper. Place on sheet pan. refrigerate cups and saucers until ready to assemble.
Cut 8 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.
Place a small amount of the remaining melted chocolate in the center of each chocolate saucer. Moving quickly, place chocolate cup open-side-up on top of the 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 the side of a 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.
Place one cocoa-filled cup in a large mug. Pour 8-10 ounces of scalding milk, hot water, or coffee into the mug. Stir until chocolate cup has melted and cocoa powder it blended into liquid. Top as desired and serve.
You can make different flavors by adding flavors to the cup when filling.Caramel - Add 1 tsp. dry caramel pudding mix or caramel syrup Mexican Cocoa - Add a pinch each of cayenne pepper and ground cinnamon Hazelnut - Add 1 tsp. chocolate hazelnut spread Peanut Butter - Add 1 tsp. creamy peanut butter Adult Versions - Replace 1 Tbsp. of dry mix with 1 Tbsp. liquor of choice