Tempered Chocolate Cocoa Cups

These “hot cups” are molded chocolate shells engineered for clean release, strong rims, and glossy finish. A two- or three-coat brush method creates structure, while optional tempering (seeding) improves snap and sheen. Rims can be banded with peppermint or sprinkles for visual contrast. Each cup holds ~120 ml hot milk; pre-load with cocoa mix and marshmallows for an interactive service. For high-volume gifting, unmold and store empty cups chilled, then package with individual cocoa packets and instructions. A cold-serve variant (iced milk) supports warm-climate celebrations. The process requires only silicone liners, a pastry brush, and good-quality chocolate or melts.

Close-up of chocolate cups with crushed-peppermint rims, filled with cocoa mix and mini marshmallows on a parchment-lined tray, festive, no-bake edible hot chocolate “mugs.”

Time Breakdown

  • Prep: 20–25 min
  • Set: 30–40 min
  • Total: ~1 hour
  • Yield: 12 cups

Ingredients List

  • Couverture or melting chocolate 500–525 g (18 oz), chopped
  • Coconut oil or cocoa butter 10–14 g (1 tbsp), optional
  • Hot cocoa mix 75 g (¾ cup)
  • Mini marshmallows 50 g (1 cup; gelatin-free if needed)
  • Crushed peppermint or sprinkles 40 g (¼ cup; gelatin-free)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Silicone cupcake liners/mold
  • Heatproof bowl + microwave or double boiler
  • Pastry brush, sheet pan, parchment
  • Optional thermometer (tempering)

Step-by-Step Instructions

  1. Melt chocolate to ~45–48°C (113–118°F).
  2. Seed (optional): Stir in 25% finely chopped chocolate until 31–32°C (88–90°F) dark / 29–30°C (84–86°F) milk.
  3. Coat #1: Brush shells thinly; chill 10 min.
  4. Coat #2 & #3: Repeat, building rim thickness; chill 15–20 min total.
  5. Unmold carefully; dip rims in warm chocolate then peppermint/sprinkles.
  6. Load: Add 1 tbsp cocoa mix + marshmallows to each.
  7. Service: Pour in hot milk to dissolve; serve immediately.

Pro Tips

  • Strength: Triple-coat rims for transport.
  • Finish: Use gloves to avoid fingerprints.
  • Storage: Airtight, refrigerated up to 7 days; keep dry.
  • Warm climate: Use higher-cocoa dark chocolate for slower melt.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 filled cup2554 g30 g14 g3 g25 g