top of page

Hot Cocoa “Charcuterie” Boards

Hot cocoa is blowing up this year!

Whipped coffee or matcha lattes, hot chocolate in any form is exploding in popularity once again this fall thanks to hot cocoa bombs.

Hot on the heels of these melting mug-fillers and just in time for the holiday season, gorgeous, mix-in-loaded hot cocoa charcuterie boards are filling up our social media feeds this fall. Instead of cheese and cured meats, these shareable platters are often adorned with everything you need to customize a next-level cup of cocoa, such as cocoa powder (naturally), whipped cream, marshmallows, candies, cookies, extracts, sprinkles and more.



Hot Chocolate

  • 3 ½ cups whole milk

  • 2 tablespoons Dutch-processed cocoa

  • 2 tablespoons pure maple syrup

  • 2 ounces bittersweet chocolate (60% cacao), broken into pieces

  • 1 ounce bittersweet chocolate (70% cacao), broken into pieces

  • 2 teaspoons vanilla extract

  • 1 cup liqueur (such as Kahlua, Frangelico or Baileys; optional)

  • ½ cup heavy cream

  • ¼ teaspoon salt


  • 1 Crushed hard peppermint candies

  • 1 cup Mini marshmallows

  • 1 cup Sprinkles

  • 1 Whipped cream

  • 1 ounce White and dark chocolate pieces

  • 1 Caramel sauce or caramel candies

  • 1 Butter mint candies

  • 1 package Cookies (such as Oreos, pirouettes or shortbread)

  • 1 (14.4 ounce) package Graham crackers


  • Step 1Combine milk, cocoa, syrup, chocolate pieces and vanilla in a 3- to 7-quart slow cooker. Cover and cook on Low until the chocolate is melted, about 2 hours. Stir in liqueur (if using), cream and salt. Keep warm. (Stovetop variation: Whisk milk, cocoa and syrup in a medium saucepan over medium heat. When steaming, whisk in chocolate, 1 piece at a time, until melted, 5 to 8 minutes. Add vanilla. Whisk in liqueur (if using), cream and salt. Keep warm.)

  • Step 2Arrange accompaniments of your choice on a serving board, and serve with the hot chocolate.

Tips Equipment: 3- to 7-qt. slow cooker


bottom of page