If you follow me on Instagram, than you know I put out a teaser about peppermint desserts to come. Well, here’s the first one. Super easy, and super fun to do.
To kick things off this year, I chose something fun, like these peppermint hot chocolate pops—because doesn’t everyone love food on a stick?
Agreed? Okay, then let’s get started—to start, I bypassed making these as cake pops because the idea of taking perfectly crumbed cake and then squishing it all up and rolling it in frosting, really just grosses me out. Along with that, I’m not a candy-melt fan. It tastes waxy and synthetic. So the pops you see here are dipped and drizzled in chocolate. And the inside—super easy—it’s a cocoa rice krispie treat made with a hot chocolate marshmallow mixture.
For the finish I dipped the pops in chocolate, but it’s more of a glaze that I think you will find not only holds a nice sheen, but it’s also easy to make. The best part is you can make this two days in advance and leave it out without the chocolate turning spotty. The spotty chocolate is of course a sign of poorly tempered chocolate, but not everyone knows how to do that and not everyone wants to learn how, so this is an easy alternative.
Don’t forget to read the notes before starting. Now grab your favorite holiday playlist and let’s do this. Yes, I’ve already started the season with lots of Christmas music and I know I can’t be the only one!
A few notes:
- Use a sturdy round cutter and stamp out rounds or just roll the mixture into balls using your hands. If you use the latter method stay near a sink and wash your hands often to keep it from becoming too sticky. Once washed, do not dry your hands, but shake them off. The little bit of water will make them non-stick for a few rolls.
- For the crushed peppermint on top of the white chocolate, I used Peppermint Andes, but Hershey’s Peppermint Kiss or crushed candy cane will work just as well.
- The cake pops can be assembled a day ahead and kept uncovered at room temperature.
Peppermint Hot Chocolate Pops
Yield: About 18 one inch rounds
- 4 tablespoons butter
- 5 cups mini marshmallows
- 4 tablespoons hot chocolate mix (I used Ghiradelli's)
- 5 cups of Cocoa Rice Krispies
- 1/4 cup crushed peppermint candy, plus another 4 tablespoons
- 2/3 cups dark chocolate
- 1 tablespoons plus 1 teaspoon heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
White chocolate glaze
- 1/2 cup white chocolate
- 2 teaspoon shortening
Preparation: Line 8x8 pan with a sling foil.
To make hot chocolate rice krispie:
- Place marshmallows, butter, hot chocolate in a non-stick pan and melt over low heat. Stir to combine. Add Cocoa Rice Krispies and stir to combine, then stir in 1/4 cup crushed peppermint candy.
- Press mixture into pan and allow to cool for 30-40 minutes. Stamp out rounds with a sturdy 1 inch round cutter or roll into 1 inch balls.
To make chocolate glaze
- Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine (mixture will appear lumpy). Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached and chocolate glaze is free of lumps.
To make white chocolate glaze:
- Place white chocolate and shortening in microwave safe bowl and heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.
- Dip popsicle stick into chocolate and then insert it into edge of cocoa rice krispie round (if needed, secure stick by pressing rice krispie against the stick). Dip in chocolate and allow to set. Drizzle white chocolate on top and then sprinkle remaining crushed peppermint on top.