Chocolat Peppermint Cups

Bring about 1 inch of water to a boil in a saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add milk chocolate chips to the bowl and stir occasionally as it softens. When chocolate is completely melted, remove bowl from heat.

Pour a thin layer of melted chocolate into each silicone cup (about 1 tablespoon each) and place it in the freezer for 15 minutes.

Meanwhile, repeat steps to melt white chocolate chips. Set aside.

Place candy cane in a tight zipper bag. Place bag on a soft hand towel and crush it with a hard object (I used my stone mortar and pestle), or try and find peppermint sprinkles (which I later found at Home Goods).

Remove the chocolate cups from freezer and pour a thin layer of melted white chocolate into each silicone cup (about 1 tbsp each). Sprinkle with peppermint pieces (be sure to break it down to different sizes, some should be super grainy and fine while other pieces should be a little bigger).

Place it in the freezer for an additional 30 minutes. Easily remove the chocolate cups from silicone mold.
Keep remaining chocolate peppermint cups refrigerated.