Who doesn’t love St. Patrick’s Day, and hot chocolate? Hot Cocoa is a great homemade gift you can make! For our February box, we thought it would be fun to feature Hot Cocoa Gifts made with our mini gold baking cups, wooden spoons, bags and ribbon. These are perfect for kids! We made them with white chocolate and semi sweet chocolate, my boys liked the white hot cocoa. Try both and let us know what your favorite is!!
You will need:
- 8 oz. chocolate, chopped (we used white chocolate and semi sweet)
- Leprechaun Sprinkles, featured in our February box
- 2-3 tablespoons powdered sugar (depending on taste)
- 2-3 drops Creme De Menthe oil (depending on taste), featured in our February box
- 6 mini gold baking cups, featured in our February box
- 6 wooden spoons, featured in our February box
- Cellophane bags and ribbon, featured in our February box
Melt chocolate according to package directions, we used a double boiler. Stir chocolate until completely melted.
Add 2-3 drops of the Creme De Menthe oil, tasting along the way. The oil is concentrated and a little goes a long way. Add powdered sugar, 1 tablespoon at a time until desired sweetness is achieved. Stir chocolate until smooth. Add chocolate to a Ziploc or a piping bag. Pipe chocolate (snip off corner if used a Ziploc) into mini baking cup until about 1/2 full.
Let set for about a minute, insert spoon so it is standing up. Let set up for another minute or so, then top off with Leprechaun Sprinkle Mix.
Transfer to refrigerator and let cool over night. Once firm, package each chocolate cup into bag with a tie and directions. To enjoy, rip off gold baking cup, add chocolate to a cup of hot milk and stir till melted. Add whip cream if you’d like and enjoy!! Get creative, the possibilities are endless- add chopped nuts and/or mini marshmallows!
You will need:
- 2 1/2 cups heavy whipping cream
- 2-3 drops creme de menthe oil, from our February box
- 1/2 cup sugar
- 6 oz semi sweet baking chocolate, chopped
- mini gold baking cups, from our February box
- Leprechaun Sprinkles, from our February box
- 4 egg yolks
In a small bowl, separate egg yolks. Beat yolks with an electric mixer for about 3 minutes until they are yellow like a lemon.
In a medium saucepan, heat 1 cup of the heavy cream just until hot, add 2-3 drops of creme de menthe oil. Remove from heat. Slowly beat sugar into the eggs with electric mixer until mixed. Gradually stir half of the cream into the egg mixture, once mixed, add back into the rest of the hot cream in pan. Cook over low heat, stirring constantly for about 5 minutes. Mixture will thicken, do not let it boil. Stir in chopped chocolate till fully melted.
Transfer to a medium bowl, cover and refrigerate 2 hours. Add another empty bowl to refrigerator to chill. Once 2 hours have passed, beat remaining 1 1/2 cups of cream in empty chilled bowl, about 5 minutes until stiff peaks form. Taste chilled chocolate mixture, if not minty enough, add a few drops of more mint to heavy cream. Fold chocolate mixture into whipped cream. Transfer to serving dishes and chill until ready to serve. We loved our mini baking cups and spoons to serve our mousse in, we also added some of our Leprechaun Sprinkles! Yum! We have some more ideas below! Need more of our mini baking cups, you can order them here! We hope you all have a great Saint Patrick’s Day!!
It’s Girl Scout cookie season! We added some crushed thin mints and a thin mint cookie! Would also be great with Oreo’s! We also used sanding sugar on the rim of a glass to serve the mousse in!
When we saw these talking candy bar molds, we knew we had to feature them in a box! They are so fun! You can use any type of chocolate to fill these, or use our melt in fill!
You will need-
-talking candy bar mold, from our February box
-melt in fill chocolate, from our February box
Place melt in fill tube in glass of hot water, not boiling. Let sit for a few minutes, knead tube and add to hot water. Repeat process until fully melted, adding more hot water if necessary. If desired, add sprinkles to bottom of candy bar mold, squeeze chocolate until mold is full.
Gently tap mold on counter to get all air bubbles out of chocolate and to help chocolate disperse evenly, add more sprinkles to back if you’d like. Let chocolate harden, once firm, close back and move to refrigerator to let completely harden. These are fun to give as a gift! You can even attach a card to the back! Or enjoy, and reuse! Our melt in fill has enough chocolate to fill the candy bar twice. Need more chocolate molds? You can order more from our shop, we sell them in sets of 12.
Who doesn’t love Cherry Pie? What’s even better? Pie pops! Our pie pops are easy to make and delicious! Make some to give as a homemade gift this Valentines Day! The kids will not only love eating them, they’ll love making them too!
You will need:
- Store bought or home made pie crusts- we used 2 of the Pillsbury brand
- Cherry pie filling
- Heart cookie cutters ( from our January box )
- Cake pop sticks ( from our January box )
- Gift tags, twine and bags ( from our January box )
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper. Roll out dough and using large heart cookie cutter, cut 24 hearts.
Don’t have a heart cookie cutter? Any shape will do! Re roll any dough and continue cutting until you have 24 hearts. Lay 12 hearts on baking sheet(s). Press cake pop stick into dough, pressing lightly. Fill each heart with about 1 teaspoon of cherry filling.
Place another heart on top and seal edges by pressing down with a fork. We even added hearts on to the top piece by cutting a heart out with our mini heart cutter.
Bake in preheated oven 18-20 minutes until crusts are light golden brown. Let cool completely. One cooled, add gift tag and twine!