Peppermint Bark Hot Chocolate Stirrers
These peppermint bark hot chocolate stirrers are refreshing and the perfect dose of sweetness with cool peppermint and rich white and semi-sweet chocolate. Bring out your inner chocolatier in an incredibly fun and easy way! Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 1 Candy Cane Mold Link included
- 2 Funnels to place in squeeze bottles
- 1 Baking sheet lined with parchment paper
- 1 Large bowl
- 2 Glass or microwaveable bowls
- 2 Saucepans Optional - this is if you're using the double boiler method to melt chocolate
Ingredients
- 4 oz Semi-sweet chocolate bars
- 6 oz White chocolate melting wafers (we prefer Ghirardelli melting wafers)
- 2 tsp Olive oil
- 3 TBSP Crushed peppermint candy (we love Atkinson's Mint Twists Crushed Peppermint Candy. See link)
- 1 tsp Peppermint extract (optional)
Instructions
- Line a baking sheet with parchment paper and place the clean candy cane mold on top of the parchment paper.
- Sprinkle crushed peppermint into each candy cane mold, enough to cover the bottom. Do not fill molds up with peppermint. Set aside.
- Fill a large bowl with warm water. This will be a water bath to place the squeeze bottles in to keep the chocolate from hardening again as you fill in the molds later on.
- Remove the caps of the squeeze bottles and place a funnel in each one. Set aside.
- Break up the semi-sweet chocolate bar into a heat-proof bowl and add 1 tsp of oil. If you want this stirrer to inject more peppermint flavors into your hot chocolate, then add ½ tsp of peppermint extract first and taste. Add another ½ tsp if you want more.
- Melt according to package instructions and whisk together until it has a thin enough consistency to pour. We prefer to use the double-boiler method, which places the chocolate-filled bowl on top of a saucepan that has barely boiling water in it. For more information, check out our FAQ.
- Pour the chocolate into the funnel that's inside one of the squeeze bottles. Once the squeeze bottle is filled, place the cap back on and place the bottle into the warm water bath.
- Repeat the same process for the white chocolate melting wafers
- Alternate between squeezing chocolate into the molds to get that candy cane effect. Don't worry if you over-fill these, we will scrape the excess later
- Lift the baking sheet about an inch off of the counter and tap it back down while keeping the baking sheet level. This will help to remove air bubbles from the chocolate and allow it to settle further into the mold.
- Scrape the excess chocolate off the top with a scraper or knife using gentle pressure. You don't want to force chocolate to come out of the mold.
- Place the mold into the freezer uncovered for about 20-30 minutes
- To remove the chocolate from the mold, gently turn the mold over onto the baking sheet or clean surface and tap gently to loosen it out of the mold. Do not push it out as it will break the candy cane.
- Serve with your favorite hot chocolate or eat!