White Chocolate Peppermint Cups
Homemade white chocolate cups layered with crushed peppermint candy. Melted white chocolate is mixed with half the crushed candy canes, poured into oiled mini muffin pans, and frozen briefly until set. Finished with a topping of remaining crushed candy for crunch and festive color.
Ingredients
Instructions
- 1
Crush candy canes or peppermint hard candies in a small plastic zipped freezer bag.
- 2
Melt white chocolate with vegetable oil in a double boiler, stirring continuously until smooth.
- 3
Remove from heat and stir in half of the crushed candy.
- 4
Pour into mini muffin pans sprayed with vegetable oil.
- 5
Cool in freezer for 5 minutes.
- 6
Remove from pans, using a knife tip to gently pry any stuck cups loose if needed.
- 7
Store in an airtight container at room temperature.
Tips
If candies stick to the pan, a knife tip inserted gently between cup and pan prevents breakage.
Room temperature storage prevents white chocolate from becoming too soft.
Good to Know
Room temperature in an airtight container.
Make up to 1 week ahead. Store in airtight container.
Serve chilled or at room temperature.
Common Mistakes
Do not overheat chocolate in double boiler to avoid seizing.
Do not skip the vegetable oil when melting to avoid thick, unworkable chocolate.
Do not freeze longer than 5 minutes or cups may crack when removed from pans.
Substitutions
more peppermint intensity