Description
Christmas Chocolate Hot Cups are rich, creamy, and indulgent treats perfect for the holidays. Made with luscious chocolate and warm spices, they are a crowd-pleasing dessert that will surely delight your guests.
Ingredients
Scale
- 16 oz (450g) high-quality semi-sweet chocolate, finely chopped (60-70% cocoa solids work best)
- 2 tbsp (30g) coconut oil or cocoa butter
- 1/4 tsp peppermint extract (optional)
- 8–10 medium-sized balloons, washed and dried
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 8 oz (225g) high-quality chocolate (milk or dark, according to preference)
- 3 tbsp (37g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
- White chocolate, for drizzling
- Crushed candy canes
- Edible gold or silver dust
- Mini marshmallows
- Whipped cream
Instructions
- Step 1: Prepare Your Workspace Begin by clearing ample counter space and lining two baking sheets with parchment paper. Inflate 8-10 balloons to a consistent size (approximately the size of a small apple) and tie them off. Wash balloons with soap and water, then dry completely—any moisture will cause the chocolate to seize.
- Step 2: Temper the Chocolate Place two-thirds of your chopped chocolate in a heatproof bowl over a pot of barely simmering water (ensure the bowl doesn’t touch the water). Stir gently until chocolate reaches 115°F (46°C). Remove from heat and add remaining chocolate, stirring until completely melted and cooled to 84°F (29°C). Briefly return to heat to bring temperature to 88-90°F (31-32°C). Stir in coconut oil and peppermint extract if using.
- Step 3: Create Chocolate Cups Hold a balloon by the knot and dip it into the tempered chocolate at a slight angle, rotating to coat the bottom half evenly. Allow excess chocolate to drip off, then place on prepared baking sheet. Repeat with remaining balloons, working quickly to maintain chocolate temperature. If chocolate begins to thicken, gently rewarm.
- Step 4: Apply Decorative Elements While the chocolate is still tacky (but not completely set), sprinkle chosen decorations around the rims—crushed candy canes create a festive peppermint rim, while edible gold dust adds elegant sparkle. For a snowy effect, carefully drizzle thin lines of melted white chocolate across the cups.
- Step 5: Set and Release Allow the Christmas Chocolate Hot Cups to completely set at room temperature (about 30 minutes) or in the refrigerator (10-15 minutes). To remove balloons, snip a small hole near the knot with scissors and allow air to release slowly. Gently pull balloon away from chocolate once deflated.
- Step 6: Prepare Hot Chocolate Filling In a medium saucepan, combine milk and cream over medium-low heat. When mixture begins to simmer, remove from heat and add chopped chocolate, sugar, vanilla, cinnamon, and salt. Whisk until completely smooth and velvety. Keep warm until ready to serve.
- Step 7: Serve and Enjoy Just before serving, carefully pour warm (not hot) chocolate into each cup, filling to about 3/4 full. Top with whipped cream, mini marshmallows, or additional festive garnishes. Serve immediately with a spoon for the perfect combination of drinking and eating your Christmas Chocolate Hot Cups!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 350 per serving
- Sugar: 25 grams
- Sodium: 100 mg
- Fat: 22 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 25 mg