These striped Candy Cane Chocolate Cups are so pretty and they are easier to make than you’d imagine. You can fill them with Peppermint Mousse, ice cream, pudding, candy, or nuts and serve for dessert or give as Christmas gifts.
There is no sweet treat that is more iconic at Christmas time than the candy cane.
Its simple design and red and white stripes are immediately recognizable.
I thought it would be fun to create red and white striped candy cane chocolate bowls for Christmas and was so thrilled with how they turned out.
Watch the video to see how they are made. You can also scroll down to see the step-by-step photos of the process.
You can either use melted and tempered pure white chocolate or melted confectionery coating (Candy Melts) to make these candy cane cups. See my Chocolate Making Tips page for detailed information about working with both.
The pure white chocolate will taste wonderful, but just be aware that white chocolate is cream-colored so you won’t get a vibrant white stripe in your bowls. To achieve a pure white, you’ll need to use Bright White Candy Melts.
For the red, you can color your white chocolate using oil-based candy coloring or simply use red candy melts. Just don’t mix the two types of chocolate together. Use either Candy Melts or White Chocolate.
To fill your cups you can use White Chocolate Peppermint Mousse as I did or you can fill them with Peppermint Stick Ice Cream for a festive look or some Christmas candies or even nuts.
I snapped these pictures while I was experimenting with these bowls. You’ll notice I piped a few more lines of the red-colored chocolate over the white chocolate than I do in the video. This does make the cups look a bit different.
You can choose the number of stripes you prefer when you make your cups at home.
- Blow up your balloons so that they are about 3-4 inches in diameter.
- You need to use rather thick balloons to make your chocolate cups. Do not use water balloons as they are too thin. I used 5-inch latex balloons that I got at a party supply store. You should not be able to see through the balloon before it’s blown up.
- Use new balloons. Old ones may lose their elasticity and will stick.
- See the recipe for the peppermint mousse, here.
- 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
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.
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 withWhite Chocolate Peppermint Mousse
, ice cream, pudding, candy or nuts.
This recipe was originally published on December 9, 2016.
If you are looking for other festive treats to make for Christmas, you might also like these…
Peppermint Bark Dessert • Peppermint Mousse Cake
Red and Green Tie Dye Cake • Peppermint Bark Balloons Bowls
Grinch Candy Cups • Santa Suit Candy Cups
Almond Nougatine Candy Cups • Peppermint Swirl Mousse Cake
If you recreate these Candy Cane Chocolate Cups
be sure to link to this tutorial and send a picture to firstname.lastname@example.org,
so I can share it in my Readers’ Gallery.