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This party-perfect hot chocolate charcuterie board is ideal for mixing up one-of-a-kind hot cocoa, filled with your favorites!
Hot Cocoa Party
We LOVE Hot Chocolate! We love to have it as part of our Christmas traditions, whether looking at lights, sitting around the fire, or reading Christmas books. One of our favorite ways to enjoy it is by creating a hot chocolate charcuterie board! It’s great for parties, get togethers and fun family nights.
We’ve included a variety of flavors, but you can easily add your own touches. And don’t forget the homemade whipped cream.
For more fun holiday boards, check out: S’mores Charcuterie Board and Movie Night Charcuterie Board.
WHY WE LOVE IT:
Ingredients
TOTAL TIME: 15 minutes
- CANDIES: ½ cup candy sprinkles, ½ cup crushed candy canes, ½ cup toffee bits, ½ cup soft caramel balls, 10 Andes Mints, 10 snack-size Hershey candy bars, 10 Mini Reeses, 10 candy cane kisses and white cream kisses – or any flavor.
- CHOCOLATE CHIPS: ½ cup white chocolate chips, ½ cup peanut butter chocolate chips, ½ cup dark chocolate morsels
- MARSHMALLOWS: 10 Jumbo white marshmallows, 5 coated jumbo marshmallows – Toss the jumbo marshmallows in the hot cocoa mix to coat, 10 jumbo white marshmallows – try Homemade Peppermint Marshmallows, ½ cup miniature marshmallows
- COOKIES & CRACKERS: 15 Pirouettes – any flavor, 15 Graham cracker crumbs – or cookie crumbs like Oreos or Gingerbread Cookies
- ¼ cup cinnamon – to sprinkle on top
- ½ cup chocolate syrup – store-bought or homemade Chocolate Syrup
- 10 cups of your favorite hot chocolate ready to go – Try this Hot Chocolate Recipe or Double Chocolate Hot Cocoa.
- optional stir sticks – peppermint sticks, cinnamon sticks, or chocolate-covered Pretzel Rods.
How to Make a Hot Chocolate Charcuterie Board
- BOARD. Start the base. A wooden cutting board or tray, or any sturdy board or platter will work. If you don’t have one large tray, create two smaller boards, or set out what fits and refill the board as needed.
- ASSEMBLE. Place ½ cup candy sprinkles, ¼ cup ground cinnamon,½ cup toffee bits, ½ cup soft caramel balls, ½ cup Chocolate syrup, 15 sheets of crushed Graham crackers into separate small bowls. Add 15 Pirouettes to a serving cup.
- Place the bowl of toffee and bowl of caramel on the center of the board and spread ½ cup mini marshmallows between the bowls.
- Add a mug of hot chocolate to the top left corner of the board and the cup of pirouettes to the bottom right corner.
- Arrange 10 Andes Mints under the bowl of toffee bits and add 10 Snack-size Hershey candy bars above the mini marshmallow next to the mug of hot chocolate.
- Use hot chocolate powder to coat 5 Jumbo marshmallows and place in the lower left corner. Place the 10 Jumbo white marshmallows in the upper right corner.
- Fill the space on the left of the board with 10 Candy Cane Kisses and Mini Reeses. Place 10 Hershey Kiss Hugs to the right of the Hershey bars.
- Fill the space on the right with ½ cup Peanut butter chocolate chips, ½ cup dark chocolate morsels, and ½ cup white chocolate chips.
Keep Hot Chocolate Warm
I most often use my slow cooker to keep the hot chocolate warm during a holiday party. A hot drink dispenser or insulated thermos will also work.
More Like This
Hot Chocolate Recipes
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Hot Chocolate Charcuterie Board
Ingredients
- ½ cup candy sprinkles
- ½ cup crushed candy canes
- ¼ cup cinnamon to sprinkle on top
- ½ cup soft caramel balls
- ½ cup toffee bits
- ½ cup chocolate syrup
- 15 Pirouettes, any flavor
- 15 graham cracker crumbs
- 10 Andes Mints
- 10 snack size Hershey candy bars
- 10 Mini Reese's
- 10 Candy Cane Kisses
- 10 Hershey Kiss Hugs
- 10 jumbo white marshmallows
- 5 jumbo marshmallows, coated with hot chocolate powder
- ½ cup miniature marshmallows
- ½ cup white chocolate chips
- ½ cup peanut butter chocolate chips
- ½ cup dark chocolate morsels
- 10 cups of your favorite hot chocolate, hot and ready to serve
Instructions
- Start the base. A wooden cutting board or tray, or any sturdy board or platter will work. If you don't have one large tray, create two smaller boards, or set out what fits and refill the board as needed.
- Place candy sprinkles, ground cinnamon, toffee bits, soft caramel balls, chocolate syrup, and crushed Graham crackers into separate small bowls. Add the Pirouettes to a serving cup.
- Place the bowl of toffee and bowl of caramel on the center of the board and spread mini marshmallows between the bowls.
- Add a mug of hot chocolate to the top left corner of the board and the cup of pirouettes to the bottom right corner.
- Arrange Andes Mints under the bowl of toffee bits and add Snack-size Hershey candy bars above the mini marshmallow next to the mug of hot chocolate.
- Place coated Jumbo marshmallows in the lower left corner and the Jumbo white marshmallows in the upper right corner
- Fill the space on the left of the board with Candy Cane Kisses and Mini Reeses, then place Hershey Kiss Hugs to the right of the Hershey bars.
- Fill the space on the right with peanut butter chocolate chips, dark chocolate morsels, and white chocolate chips.
- Arrange the cups of sprinkles, Graham cracker crumbs, chocolate syrup, and cinnamon around the outside of the board.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Gather all supplies well in advance, but don’t assemble the board until a couple of hours before setting it out. Keep the board covered with plastic wrap to prevent the marshmallows from drying out.
Place leftover items back into their original packaging, or in a Ziploc bag. Any leftover hot chocolate can be stored in an airtight container in the fridge for 3-4 days.
