Description
These Christmas Mint Chocolate Cups are a festive and indulgent holiday treat featuring layers of rich dark chocolate and peppermint-infused white chocolate, topped with crushed candy canes for a perfect seasonal crunch. Easy to make and deliciously satisfying, these cups are perfect for holiday parties and gifting.
Ingredients
Scale
Dark Chocolate Layer
- 1 cup dark chocolate chips
White Chocolate Mint Layer
- 1/2 cup white chocolate chips
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed candy canes
Instructions
- Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and melt them in the microwave in 20-second intervals, stirring after each, until smooth and fully melted.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners to make removing the chocolate cups easier after they set.
- Fill Cups with Dark Chocolate: Pour the melted dark chocolate into each cupcake liner, filling them halfway to create the base layer of the cups.
- Refrigerate to Set Dark Chocolate: Place the muffin tin in the refrigerator and chill for about 15 minutes until the dark chocolate layer has hardened and set firmly.
- Melt White Chocolate and Add Peppermint: In a separate microwave-safe bowl, melt the white chocolate chips using the same method as before. Once melted, stir in the peppermint extract thoroughly to infuse mint flavor.
- Add White Chocolate Layer: Carefully pour the peppermint white chocolate mixture over the set dark chocolate layer in each cupcake liner, creating the second layer of the cups.
- Top with Crushed Candy Canes: Sprinkle crushed candy canes evenly over the white chocolate layer while still soft to add texture and festive decoration.
- Final Refrigeration: Refrigerate the cups again for about 30 minutes until the white chocolate layer is completely set and firm.
Notes
- Use high-quality chocolate chips for best flavor.
- Allow each chocolate layer to fully set before adding the next to keep layers distinct.
- Crushed candy canes can be substituted with peppermint candies or sprinkles if preferred.
- Store finished chocolate cups in an airtight container in the refrigerator for up to one week.
- For a glossy finish, temper the chocolate before pouring.
