Candy Cane White Chocolate Cups Recipes

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CANDY CANE CHOCOLATE CUPS



Candy Cane Chocolate Cups image

Red and White Striped chocolate cups.

Provided by Beth Jackson Klosterboer

Categories     Dessert

Time 20m

Number Of Ingredients 2

16 ounces melted and tempered pure white chocolate or melted Candy Melts
4 ounces pure white chocolate colored using red candy coloring or Red Candy Melts

Steps:

  • Pour white chocolate into a bowl so that the chocolate is about 3 inches deep.
  • Pour the red chocolate into a disposable pastry bag or zip-top bag.
  • Cut the tip off the bag.
  • Pipe 5 to 7 lines of red chocolate over the top surface of the white chocolate.
  • Dip one balloon into the bowl of chocolate to cover about 2/3rd's of the balloon.
  • Lift the balloon out of the chocolate and allow the excess chocolate to drip off.
  • Set the balloon on a parchment paper-lined baking sheet.
  • Repeat by piping the same number of red stripes over the bowl of white chocolate.
  • Dip another balloon.
  • Repeat.
  • If using pure white chocolate, refrigerate the balloons until the chocolate sets.
  • If using Candy Melts, place the balloons in the freezer for about 3 minutes.
  • Remove and let sit for one minute.
  • Then, cut a small hole near the knot on the balloon to allow the air to escape.
  • Tug and pull the balloons out of the chocolate cups.
  • Fill with White Chocolate Peppermint Mousse, ice cream, pudding, candy or nuts.

TRIPLE CHOCOLATE CANDY CANE COOKIES



Triple Chocolate Candy Cane Cookies image

This dazzling cookie showcases one of my family's favorite flavors, peppermint. It's always one of the first to disappear from the cookie tray. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
3 ounces white baking chocolate, chopped
2 teaspoons canola oil, divided
3 ounces semisweet chocolate, chopped
1/4 cup crushed candy canes (about 10 miniature)

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-DIPPED CANDY CANES



Chocolate-Dipped Candy Canes image

I couldn't resist combining my two loves-peppermint and chocolate-in this recipe. These are so easy, but if one breaks in the process, just pop it in your mouth. -Sandra Baumgarten, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 4

1 cup semisweet chocolate chips
12 candy canes (6 inches each)
3 ounces white baking chocolate, chopped
Optional toppings: assorted colored sugars or sprinkles and crushed candies

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.

Nutrition Facts :

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