It’s national cocoa day! The timing couldn’t be more perfect. Celebrate the season with one of these Christmas cocoa ideas. 

Hot Chocolate Bar

• Place a plaid table runner on a buffet server cabinet. 

• On a classic black chalkboard write: “Warm up at the Hot Chocolate Bar.” Place this sign in the background of the buffet. 

• Fill three glass serving jars with marshmallows, chocolate chips, and coconut shavings. Center the trio. 

• On the left side place a mason jar of cinnamon sticks, a ground cinnamon shaker, and a bowl of star anise. 

• Use a wooden crate for a more rustic background on the right. Rest a bowl of chocolate truffles on top. In front of it, present the whipped cream in an ice bucket. Add chocolate syrup, caramel and chocolate wafer cookie sticks.

• Keep your hot chocolate in an insulated beverage server.

RECIPES
Mocha Mason Jar Gift

Makes 2 cups

Ingredients

• 16 oz mason jar mug

• ⅔ cup sugar

• ⅔ cup unsweetened cocoa powder

• ⅔ cup coffee grounds

• ⅓ cup chocolate chips

• ⅓ cup marshmallows

• Optional: Mini Baileys

Preparation

1. Add the ingredients in a mason jar. Make the marshmallows and chocolate chips the last two items. All other ingredients can be added in any order.  

2. Paper Tag. On one side of a paper tag write a sweet note for the receiver.

3. On the reverse side write directions, “Mix contents in a bowl. Using only half of the mix, pour 1 cup of boiling water over and stir.”  

4. Tie a ribbon or twine around the top of the jar with the tag attached.

Tips

Spice this Christmas cocoa gift up with a mini shot of Baileys. Tie it along with the tag.  

Snowman Cake Pops (White Chocolate)

Prep time 2 hours 30 minutes

Ready in 2 hours 30 minutes

Makes 48 cake pops

Ingredients

• box of cake mix (preferably moist vanilla) and any ingredients the box calls for

• 1 cup white frosting (any non-chip, no-nut flavor)

• Waxed paper and cookie sheets

• 3 bags (12 oz each) white candy coating

• Paper lollipop sticks

• Orange candy-coated sunflower seeds

• Black edible pen (and optional black confetti sprinkles)

• Optional: Block of white plastic craft foam

Preparation

1. Bake cake as directed on the box. Let cool completely before crumbling into a large bowl.
2. Mix cake and frosting.

3. Chill. Roll the mixture into quarter-size cake balls. Place them on a waxed paper-covered cookie sheet in the freezer for about 15 minutes to firm up. You can then transfer them to the refrigerator to keep chilled and avoid freezing.

4. Melt candy coating. In an uncovered, microwave-safe bowl melt  the white candy coating at least three to four inches deep. Microwave at 30-second intervals, stirring in between. Repeat until melted and smooth.

5. Dip the cake balls in the coating. Remove a couple of cake balls from the refrigerator at a time. Dip the tip of a lollipop stick into the melted coating, and insert into a cake ball no more than halfway through. Dip and remove the cake pop in one motion without stirring. If your coating is too thick, you can add a little vegetable oil to help thin it, making it easier to work with.

6. Decorate. Before the coating sets, press an orange candy-coated sunflower seed in position for a nose. Place on waxed paper for a melted look or for an upright look place in craft foam. Let dry.

7. Draw on eyes and mouths with a black edible pen. Or use black confetti sprinkles to make coal eyes and mouths.

Tips

For fun expressions and details use candy and sprinkles. These add-ons will give your snowmen character. Be creative with this Christmas cocoa confection.