Peppermint Hot Chocolate Pops

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.

And as I warn you each year, be prepared for an onslaught of peppermint treats–remember last year’s: cupcakes, cookies, cake, brownie pops, ice cream cake and these cool peppermint gifting spoons. 

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.

via iPhone

Peppermint Hot Chocolate Pops

Yield: About 18 one inch rounds

Ingredients:

Hot Chocolate Rice Krispie

• 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

Chocolate glaze

• 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

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