Cooking for Dad’s Rob Barrett stopped by with a holiday candy cane bowl with chocolate ganache recipe to help celebrate the Ordway’s Elf: The Musical.
Click here to purchase tickets to the Ordway’s Elf: The Musical.
Candy Cane Bowls with Chocolate Ganache (Recipe by Rob Barrett)
1/2 cup crushed candy canes, about 5 canes
1 cup dark chocolate pieces
1 cup heavy cream
1 tall coffee cup or can of soda (That’s pop for you in the Midwest)
Place candy canes in plastic bag and crush to small pieces.
Place parchment paper on a baking sheet and place candy cane pieces on parchment paper and spread into a circle.
Spread thinly but with no paper visible through it.
Trim parchment paper to within 1/2″ of the candy cane circle.
Place in a preheated oven at 350 degrees.
Once candy canes turn to liquid and get shiny remove from oven, about 3 minutes. This happens very quickly one the candy starts to melt so don’t go anywhere.
Transfer candy canes to a plate and wait 30 seconds.
Carefully drape candy sheet over cup or soda can and carefully bend down over the cup in the form of a bowl.
Once cool, remove paper.
Candy cane bowls can be used for eating or for decoration around the house.
For Chocolate ganache:
Place cream in a medium sauce pan and bring to a boil.
Add chocolate pieces, remove from heat and stir until dissolved.
Let cool and then spoon into peppermint bowls.
For a detailed video on how to make the bowls and chocolate, go to: