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    Home » Recipes » Thanksgiving

    Chocolate Pilgrim Hats

    Modified: Nov 5, '23 · Published: Nov 17, '11 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Add a sweet ending to Thanksgiving dinner by serving these cute Chocolate Pilgrim Hats. You can make and fill these chocolate cups with chocolate mousse, pumpkin mousse, cheesecake mousse, or candy & nuts.

    Thanksgiving chocolate pilgrim hats.

    For Thanksgiving this year I've decided to make some chocolate turkeys and leaves, as well as, some chocolate pilgrim hats. I've seen so many cute and clever ways of creating a pilgrim hat out of chocolate candies and decided to try my hand at making a little more elegant version of it.

    After playing around with a few techniques I settled on making a hollow chocolate pilgrim hat which I will fill with chocolate mousse. You can fill your hats with candy if you prefer.

    I created my hats by filling a small plastic cup with chocolate and then pouring out the excess to create a shell. When it was chilled and un-molded and set on a round of chocolate it made a perfectly shaped hat.

    three chocolate pilgrim hats displayed on an orange background.

    Each hat is decorated with a band and buckle made of homemade white modeling chocolate. I used gold luster dust to make my buckles shimmer, but you can, if you prefer, just color some modeling chocolate yellow.

    Let me show you how.

    Before you begin, if you aren't experienced with making chocolate, read my chocolate making tipschocolate tutorial which shows you how to chose the right chocolate, how to melt and/or melt and temper chocolate, and more.

    Click here to find my recipe for the modeling chocolate or if you prefer, you can simply use store-bought fondant.

    Ingredients

    16 ounces dark chocolate  -  melted and tempered if using pure semi-sweet chocolate or simply melted if using confectionery coating/candy melts
    2 - 4 ounces white modeling chocolate (make ¼ recipe) or fondant
    powdered sugar to dust work surface
    gold luster dust or yellow food coloring

    Filling:

    To serve your hats for dessert you can fill them with:

    chocolate mousse, pumpkin mousse, chocolate ganache, cheesecake mousse

    Or you can fill your chocolate pilgrim hats with candy or nuts.

    Supplies

    12 small plastic* cups (the size of a shot glass - I used Solo kitchen/bathroom cups)
    parchment paper lined baking sheet
    offset spatula
    3 inch round cookie cutter
    cutting board
    rolling pin
    pizza wheel and/or knife
    fine tip paint brush (used for food only)

    * Don't use paper cups as the chocolate will look dull once removed from the cups.

    Items used to create this recipe are available on Amazon.com. I earn a small commission when you use the links below to make a purchase at no extra cost to you.

    Fox Run Circle Cookie Cutte...Shop on Amazon Luster Dust Super GoldShop on Amazon ChefLand Parchment Paper Pa...Shop on AmazonWilton Angled Spatula 8"Shop on Amazon

    Instructions

    making chocolate cups in small plastic cups.

    Completely fill a cup with melted and tempered semi-sweet chocolate or melted confectionery coating/candy melts.

    Turn the cup upside down over your bowl of chocolate and allow all of the excess to drip out.

    My tempered chocolate is fairly thick, so I tap on the bottom of the cup with the end of my spatula to help move the excess chocolate out. If your chocolate is thin, just allow it to drip out.

    scraping chocolate off the bottom of the cup.

    Use a metal spatula to scrape off any chocolate that is dribbling from the cup.

    Use your finger to wipe away any excess chocolate along the opening of the cup. Set the cup upside down on a parchment paper-lined baking sheet. Repeat to create 12 chocolate cups.

    Chill in the refrigerator if using pure semi-sweet chocolate for 10-15 minutes and in the freeze if using confectionery coating/candy melts for 8-10 minutes until the chocolate sets.

    spreading chocolate into a thin layer.

    While the cups are chilling, you can prepare the chocolate rounds which will become the hat brims. Reserve about a tablespoon of chocolate for later use, and pour the remaining chocolate out onto a parchment paper-lined baking sheet.

    Use an offset spatula to spread it into a thin layer, trying to get it as even as possible. I find it helpful to grab hold of the parchment paper on either side of the chocolate and shake the paper until the chocolate smooths out.

    Let the chocolate sit at room temperature until it just sets - it won't look shiny anymore and will be easy to cut. If it gets too hard it will crack when you try to cut it, so keep an eye on it.

    cutting chocolate circles.

    Use a 2 ¾" round cookie cutter to cut out 12 rounds from the chocolate. If the chocolate is too wet and the rounds don't come out nicely, allow the chocolate to set a bit longer.

    I like to flip the chocolate rounds upside down on the parchment paper lined baking sheet before putting them in the refrigerator or freezer to allow them to set completely. This keeps them from warping.

    You can nibble on the excess chocolate as long as you don't need to re-melt it to make any more rounds.

    removing chocolate cups from plastic cups.

    Once your chocolate cups have set, pull them out of the plastic cups. If they won't budge, take a thin knife and run it around the edge of the cup removing any chocolate that may be stuck around the rim.

    Then you should be able to easily remove the chocolate from the cups.

    attaching the chocolate brims to the chocolate cups to create pilgrim hats.

    Remove the chocolate rounds from the refrigerator and set the chocolate cups on top.

    If your chocolate cups have words imprinted on them (the bottoms of my cups had "Solo" imprinted on them) you can, if you choose, cover it with some chocolate. I smeared a very small amount of chocolate over the words and scraped it flat with a metal spatula.

    cutting white modeling chocolate hat bands and buckles.

     Lightly dust a cutting board with powdered sugar. Use a rolling pin to roll out your modeling chocolate to 1/16th inch thickness. Cut 12 long strips. Each should be about ¼" wide by about 6" long, You'll need a strip long enough to wrap completely around each chocolate cup, so measure one of your chocolate cups before you cut your strips.

    Use a knife to cut out squares that are just a bit over ¼".

    Cut out a smaller square in the middle of each to create your buckles.

    brushing gold luster dust over modeling chocolate buckles.

    You can dry brush gold luster dust over each of the modeling chocolate buckles, but I chose to dip my brush in some vodka (which will evaporate) and then into the luster dust and paint it on my buckles then allow it to dry.

    It gives the buckle a vibrant gold luster. You could, if you prefer, just color some of your white modeling chocolate yellow for your buckles.

    attaching white chocolate hat bands on chocolate cups.

    You will need to carefully re-melt the small amount of reserved chocolate (If using pure chocolate, there is no need to temper it for this purpose.)

    Use a fine-tip paint brush to brush chocolate down the middle of a modeling chocolate strip.

    Wrap the strip around the large end of the chocolate cup (close to the opening.) Press the seam together.

    small dark chocolate pilgrim hats decorated with white chocolate hat bands and buckles.

    Paint a small amount of chocolate onto the back of a buckle and attach it to each hat. Your hats are now ready to fill with whatever you choose. You can attach the two hat pieces together with a bit of chocolate after filling them. I will make and fill my hats with chocolate mousse on Thanksgiving day.

    I will set a hat on a dessert plate, pipe, or spoon in the mousse, and put the two hat pieces back together. The mousse will act as glue to keep the two pieces together. I want it easy for everyone to pick up the top of the hat, turn it over, and use a spoon to eat the mousse so I won't glue them together with melted chocolate.

    If you plan to add candy or nuts, it will be a good idea to glue the two hat pieces together after you fill the cups.

    Related Recipes

    If you have fun making these chocolate pilgrim hat cups, you might also enjoy making these other food crafts.

    Chocolate Leprechaun Hats made from green candy melts decorated with modeling chocolate shamrocks

    St. Patrick's Day Leprechaun Hats

    Add a touch of whimsy to your Christmas treats this holiday by making Edible Santa Suit Candy Cups. You can fill them with candies, pudding, chocolate mousse, or nuts.

    Santa Suit Cups

    shamrock shakes served in white chocolate cups decorated with smiley face shamrocks

    Smiling Shamrock Cups

    Thanksgiving cupcakes decorated with chocolate pilgrim suit cupcake wrappers.

    Pilgrim Cupcakes

    Be sure to check out all of my amazing Thanksgiving Recipes.

    Recipe

    Thanksgiving chocolate pilgrim hats.
    Print
    Chocolate Pilgrim Hats
    Prep Time
    1 hr 15 mins
    Cook Time
    0 mins
    Chill Time
    15 mins
     

    Turn dark chocolate cups into pilgrim hats for Thanksgiving. You can fill them with chocolate mousse and serve them for dessert or fill them with candy and give them as a hostess gift or party favor.

    Course: Dessert
    Cuisine: American
    Keyword: chocolate, chocolate cups, dessert, thanksgiving dessert
    Servings: 12
    Calories: 220 kcal
    Author: Beth Klosterboer
    Ingredients
    • 16 ounces dark chocolate - melted and tempered if using pure semi-sweet chocolate or simply melted if using confectionery coating/candy melts
    • 4 ounces white modeling chocolate or fondant
    • powdered sugar to dust work surface
    • gold luster dust or yellow food coloring
    Instructions
    1. Completely fill a small plastic cup with melted and tempered semi-sweet chocolate or melted compound chocolate (candy melts, almond bark, melting wafers).
    2. Turn the cup upside down over your bowl of chocolate and allow all of the excess to drip out.
    3. Use a metal spatula to scrape off the chocolate along the edge of the cup. Wipe the edge clean.
    4. Set the cup upside down on a parchment paper-lined baking sheet.
    5. Repeat creating 12 chocolate cups.
    6. Chill in the refrigerator if using pure semi-sweet chocolate for 10-15 minutes and in the freeze if using confectionery coating/candy melts for 8-10 minutes until the chocolate sets.
    7. Reserve about a tablespoon of chocolate for later use, and pour the remaining chocolate out onto a parchment paper-lined baking sheet.
    8. Use an offset spatula to spread it into a thin layer.
    9. Let the chocolate sit at room temperature until it just sets - it won't look shiny anymore and will be easy to cut.
    10. Use a 2 ¾" round cookie cutter to cut out 12 rounds from the chocolate. If the chocolate is too wet and the rounds don't come out nicely, allow the chocolate to set a bit longer.
    11. Flip the sheet over to allow the chocolate disc to harden without warping.
    12. Once your chocolate cups have set, pull them out of the plastic cups.  If they won't budge, take a thin knife and run it around the edge of the cup removing any chocolate that may be stuck around the rim.
    13. Remove the chocolate rounds from the refrigerator and set the chocolate cups on top.
    14. If your chocolate cups have words imprinted on them you can spread a thin layer of chocolate over the words so they don't show.
    15. Lightly dust a cutting board with powdered sugar or use a silicone mat (no powdered sugar needed).
    16. Use a rolling pin to roll out your modeling chocolate to 1/16th inch thickness.
    17. Cut twelve ¼-inch wide by 6-inch long strips.
    18. Use a knife to cut out squares that are just a bit over ¼".
    19. Cut out a smaller square in the middle of each to create your buckles.
    20. Brush dry edible gold luster dust over the buckle or wet a paint brush with vodka or a clear extrac, dip it into the luster dust, and brush it over the buckle.
    21. Use a fine-tip paint brush to brush melted chocolate down the middle of a modeling chocolate strip.
    22. Wrap the strip around the large end of the chocolate cup (close to the opening.) Press the seam together.
    23. Paint a small amount of chocolate onto the back of a buckle and attach it to each hat.
    24. If desired, attach the chocolate cup to the chocolate disc (hat rim) using melted chocolate.
    Recipe Notes

    Store your chocolate cups at room temperature for up to 3 months. 

    Serve as is or fill the cups with candy or chocolate mousse (fill before attaching the rim to the cup).

    SaveSave

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
    • Irresistible Sweets with Dixie Crystals® - July 13, 2024
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    1. tajar92 says

      November 13, 2012 at 7:21 pm

      Hi, these are so cute, and I'm thinking of making them this Thanksgiving. I don't have much chocolate experience, so I read the tutorial section which was wonderful. My question is how do you use the chocolate mousse as a filling? In your Valentine's cake recipe it is baked, but it can't be baked for this, and there are raw egg yolks in it.

      Reply
      • Beth Jackson Klosterboer says

        November 13, 2012 at 10:54 pm

        Hi,

        I did actually use the dark chocolate mousse from my Triple layer mousse cake recipe from the Valentine's Day post. It is my favorite chocolate mousse recipe. The dark chocolate mousse layer is not baked; only the cake layer is baked. The egg yolks do actually get heated up enough to be safe to eat in the recipe as you will pour boiling hot sugar syrup over the egg yolks. You can check to make sure the temperature is 160 degrees just to be safe before proceeding with the recipe. Whenever I have checked the temperature, it has always gotten above 160 degrees, so I feel confident in the recipe. I've made it dozens of times and served it to many people. It's delicious. After you make the mousse, just fill your chocolate cups with the mousse then set the filled mousse cup on top of the chocolate round to create the hat. Decorate them and they are ready to serve.

        Reply
    2. tajar92 says

      November 13, 2012 at 7:19 pm

      I'm thinking of making these for Thanksgiving this year, but I don't have much chocolate experience. I read the tutorial, and I was wondering about using the chocolate mousse as a filling. In the Valentine's Day cake it was baked. How do you use it to fill the hats? There are raw egg yolks in it.

      Reply
    3. Beth Jackson Klosterboer says

      November 20, 2011 at 12:26 am

      Hi Jo, I just posted the picture of this recipe on foodepix and will post more later. Thanks.

      Reply
    4. Jo says

      November 19, 2011 at 2:32 pm

      I love your pictures and recipes. We would love
      to invite you to register with foodepix.com and upload your pictures.

      Hope to see you there. 🙂

      Reply
    5. Beth Jackson Klosterboer says

      November 19, 2011 at 1:21 pm

      Hi Pete, wow, thank you so much. It is so nice to hear such a wonderful compliment.

      Reply
    6. Pete S. says

      November 18, 2011 at 7:29 pm

      Beth, you never cease to amaze me. Your writing style and content, your clear and clever instructions, your photographs, and of course, the "mmmmmm factor" make your blog an enjoyable learning experience. Your passion is evident in all of your posts. Your entire blog is a blast!
      These chocolate pilgrim hats are the perfect cap to a Thanksgiving meal.

      Reply
    7. Beth Jackson Klosterboer says

      November 18, 2011 at 3:57 pm

      Thanks for the link Meaghan:) I'm glad you like them.

      Reply
    8. the decorated cookie says

      November 18, 2011 at 3:42 pm

      These are just stunning and perfect! have to post a link later on edible crafts 🙂

      Reply
    9. Beth Jackson Klosterboer says

      November 18, 2011 at 2:13 pm

      Siobhan, thanks for adding the link. I guess I missed that box this morning when I posted. I just found your tumblr site and love it.

      Reply
    10. Siobhan says

      November 18, 2011 at 1:58 pm

      Hey Beth! I feel like I've found a treasure trove of chocolate knowledge here 😀

      Thanks so much for submitting this to the tumblr I run, popped a link on the latest post to hopefully send a few more visitors your way. Feel free to include links in any future posts so we can get more people seeing your wonderful creations 😀 xo

      Reply
    11. Beth Jackson Klosterboer says

      November 18, 2011 at 12:10 am

      Jo and Sue, I do indeed have a lot of patience, but mostly in the kitchen:)

      Reply
    12. Jo and Sue says

      November 17, 2011 at 6:48 pm

      Wow...you have a lot of patience 🙂 Those are adorable.

      Reply
    13. Beth Jackson Klosterboer says

      November 17, 2011 at 5:12 pm

      Thanks Sugarswings.

      OneMommy - I do highly recommend reading the chocolate tips tutorial. There is a lot of good information. I've been working with chocolate a long time and I've experienced just about every problem you can encounter and found a way to make things work. Good luck.

      Reply
    14. OneMommy says

      November 17, 2011 at 4:43 pm

      What an incredibly cute idea! I always have a little trouble with chocolate; might need to read your tutorial first, lol! Love this!

      Reply
    15. sugarswings says

      November 17, 2011 at 1:42 pm

      wow these look great! Awesome job 🙂

      Reply
    16. Beth Jackson Klosterboer says

      November 17, 2011 at 1:11 pm

      Hi JDaniel4's Mom, I added my recipe to your Thanksgiving traditions link up. Thanks!

      Reply
    17. JDaniel4's Mom says

      November 17, 2011 at 12:15 pm

      What a great idea! I hope you will link this post to my Thanksgiving Traditions link up!

      Reply
    18. Beth Jackson Klosterboer says

      November 17, 2011 at 3:56 am

      Thanks Mal and Meg. I am excited to bring these to Thanksgiving dinner.

      Reply
    19. Meg@MegaCrafty says

      November 17, 2011 at 3:33 am

      Very Cute- I've been thinking of making hats with candy but I LOVE your idea to use the cups. Then you can fill them with something yummy! Thanks for sharing.

      Reply
    20. Mal says

      November 17, 2011 at 2:45 am

      Those are so cute! Such a great idea

      http://chicgeekery.blogspot.com/

      Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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