CL’s DIY Hot Chocolate and Candy Cane Party

‘Tis the season to invite friends out of the blustery winter weather and into your warm home. Delight them with tasty peppermint treats and hot cocoa in a dazzling red and white room that you decorated yourself!

Step One: Prepare the Hot Chocolate Bar.

Drape a white tablecloth over top of a small table. Pour water into a clear serving bowl and place it onto the table, along with a ladle. Leave out a handful of mugs, red, white or clear if possible, along with some spoons. Bring out red or clear bowls as well, along with an assortment of flavored hot chocolate. Place similar flavors into each bowl. You may label them if you chose. Farther along, place out clear glasses, putting different hot chocolate toppings, such as cinnamon, chocolate pieces or candy canes, into each one. Leave out whipped cream as well. Make sure that a microwave is not far off from this table.

Step Two: Prepare the Main Table.

Toss a red table cloth over this one, using white napkins and plates as accents. Have clear glasses with water in them set out , though your guests may bring their hot chocolate over, too. Set out silverware. Place small peppermint candies into silver bowls or onto silver platters and scatter them around the table. You could also fill some taller glasses with candy canes. White candles wrapped in red and white ribbon adds a nice touch of light.  Put a bowl of red- andwhite-wrapped presents in the middle as the centerpiece.

Step Three: Bake Some Snacks.

Peppermint Bark: from About.com. Candy.

12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes

“Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

 “Prepare a cookie sheet by covering it with smooth aluminum foil.

“Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8″ thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

“While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

“Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

“While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

“Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.”

 

Peppermint and Chocolate Bars: This recipe is from Sweet Food.

1 ¾ cups all-purpose flower

1 teaspoon baking powder

½ cup soft brown sugar

¾ cups unsalted butter, melted

¼ cup white vegetable shortening

3 ½ cups confectioners’ sugar, sifted

1 teaspoon peppermint extract

2 tablespoons milk

2 tablespoons whipping cream

10 oz. semisweet baking chocolate

¼ cup unsalted butter, extra

“Preheat the oven the 350 degrees Fahrenheit. Grease a 12 x 8 inch baking pan and line with waxed paper, allowing the paper to hang over the two long sides of the pan.

“Sift together the flour and baking powder  and add the brown sugar. Stir in the melted butter, press into the pan, and bake for 20 minutes. Cool

“Melt the shortening in a saucepan over medium heat. Stir in the confectioners’ sugar,  peppermint extract, milk and whipping cream. Mix well and pour over the pastry base. Allow to set.

“Chop the chocolate and extra butter into small, evenly sized pieces and place in a heatproof bowl. Bring a saucepan of water to a boil and remove from the heat. Position the bowl over the saucepan, making sure the bowl doesn’t touch the water. Rest, stirring occasionally, until melted and combined. Cool slightly, then spread the icing on top. Chill until set, then cut into pieces.

“Makes 20 pieces.”

Peppermint Hot Chocolate Cupcakes:

Red velvet cupcake mix

Chocolate cupcake mix

Marshmallow fluff

Mini marshmallows

Mini candy canes, some whole, some chopped

Chocolate chips

Follow the direction on the cupcake mix boxes. Try to use white or red cupcake holders.

Once baked, allow to cool. Then, spread marshmallow fluff on top and sprinkle mini marshmallows on top of that.

Use mini candy canes as a handles (see photo). Add chocolate chips and chopped candy cane pieces if desired.

Step Four: Make the Party Favors.

Procure some glass jars with lids. Pour regular hot chocolate mix onto the bottom. Then pour in chocolate chips. Next, add a layer of peppermint hot chocolate mix. Then pour on another layer of chocolate chips. Chopped up peppermint pieces are the top and final layer. Seal tightly, and tie with a red- or white-patterned bow.

Need some music to go with your party? Check out CL’s Holiday Party Playlist HERE!

Debra Schreiber is a returning CL intern from summer 2011. She is a senior at Duquesne University, studying Journalism and Spanish. When she’s not studying, you can usually find her at the gym, reading or catching up on her favorite shows.