19 Hot Chocolate Charcuterie Board Ideas

These hot chocolate charcuterie board ideas turn a hot cocoa bar into one board. The toppings, dippers and treats sit together on the board, and the cocoa stays warm in a pot or slow cooker right next to it. Everyone fills a mug and builds their own.

Here are 19 ideas: classic and salted caramel boards, a slow cooker hot cocoa board for a crowd, cocoa bombs, mocha and cheese boards for grown-ups, boards for kids and Christmas boards. Each one lists what's on it, with amounts and how many it serves.

Classic hot chocolate boards and hot cocoa bar toppings

1. Classic Hot Chocolate Board

Homemade stovetop cocoa with a board of whipped cream, mini marshmallows, chocolate syrup, chocolate chips, big marshmallows, cookies, wafer rolls and strawberries. Serves 4.

What's on the board

• 1 large board, about 14 x 20 inches
• For the hot cocoa (makes about 5 cups): 1/2 cup sugar, 1/4 cup unsweetened cocoa powder, a pinch of salt, 1/3 cup hot water, 4 cups whole milk and 3/4 tsp vanilla extract, served from the pot next to the board
• For the whipped cream (makes about 2 cups): 1 cup cold heavy cream, 2 tbsp powdered sugar and 1 tsp vanilla extract; 1 cup goes in a small bowl
• 2 oz mini marshmallows, in a small bowl
• 1/3 cup chocolate syrup, in a small bowl
• 2 oz semisweet chocolate chips, in a small bowl
• 17 large marshmallows
• 12 chocolate chip cookies
• 8 rolled wafer cookies
• 10 strawberries

How to make it

1. Make the cocoa. Stir the sugar, cocoa powder and salt together in a medium saucepan, then stir in the hot water.
2. Bring it to a boil over medium heat, stirring the whole time, and let it boil for 2 minutes while you keep stirring.
3. Stir in the milk and heat until hot, but don't let it boil.
4. Take it off the heat, stir in the vanilla and whisk until foamy.
5. Whip the cream. Beat the cold cream on medium-high until it starts to thicken.
6. Add the powdered sugar and vanilla and beat until soft peaks form, about 3 minutes in all.
7. You can whip it up to 3 hours ahead; cover it and keep it in the fridge.
8. Build the board. Set the four small bowls down the middle of the board.
9. Add the big marshmallows, cookies and wafer rolls in rows, and fill the gaps with the strawberries.
10. Set the pot of cocoa next to the board, with the mugs beside it.

Where to get it

Rolled wafer cookies are in the cookie aisle; chocolate syrup is near the ice cream toppings.

2. Marshmallow Lover's Hot Cocoa Board

Three kinds of marshmallows: big vanilla ones, chocolate-dipped ones and a bowl of minis, plus marshmallow creme, shortbread and berries. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• For 21 chocolate-dipped marshmallows: 21 large marshmallows and 5 oz semisweet chocolate chips
• 13 large marshmallows
• 3 oz mini marshmallows, in a small bowl
• 1/2 cup marshmallow creme, in a small bowl
• 12 shortbread cookies
• 9 strawberries
• 6 oz raspberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Dip the marshmallows. Line a sheet pan with parchment paper.
3. Microwave the chocolate chips at 50% power in 30-second bursts, stirring each time, until smooth.
4. Dip the top of each marshmallow in the chocolate, set it on the parchment chocolate side up and let it sit until the chocolate is firm.
5. Build the board. Set the two small bowls on the board.
6. Line up the plain and dipped marshmallows in their own rows, then add the shortbread in a row.
7. Fill the gaps with the strawberries and raspberries.
8. A spoonful of marshmallow creme melts into a hot mug like a soft, sweet foam.

Where to get it

Marshmallow creme comes in jars near the marshmallows in the baking aisle.

3. Salted Caramel Hot Chocolate Board

Caramel sauce and flaky salt to stir in, with soft caramels, toffee bits, salty pretzels, apples and pecans on the side. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 1/2 cup caramel sauce, in a small bowl
• 1 tsp flaky sea salt, in a small bowl
• 2 oz toffee bits, in a small bowl
• 19 soft caramel candies, unwrapped
• 20 salted mini pretzel twists
• 14 large marshmallows
• 2 apples, sliced and tossed in 2 tsp lemon juice
• 2 oz pecan halves

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the caramel, salt and toffee bowls on the board.
3. Add the caramels, pretzels and marshmallows in their own rows.
4. Slice the apples last and toss them in the lemon juice so they don't turn brown, then fan them in a row and add the pecans.
5. For a salted caramel mug, stir in a spoonful of caramel sauce and top it with a tiny pinch of flaky salt.

Where to get it

Caramel sauce is near the ice cream toppings; toffee bits are in the baking aisle near the chocolate chips.

4. Cookie Dunking Hot Chocolate Board

A board of cookies made for dunking: biscotti, chocolate chip cookies, speculoos, butter cookies and wafer rolls, with whipped cream and strawberries. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 8 almond biscotti
• 8 chocolate chip cookies
• 8 speculoos cookies
• 10 butter cookies
• 7 rolled wafer cookies
• 1 cup whipped cream, in a small bowl
• 2 oz mini marshmallows, in a small bowl
• 16 strawberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the whipped cream and mini marshmallow bowls on the board.
3. Lay each kind of cookie in its own row, so guests can try one of each.
4. Fill the gaps with the strawberries.
5. Biscotti are hard and dry, so they hold up best for a long dunk; soft cookies only need a quick dip.

Where to get it

Biscotti are in the cookie aisle or the bakery; speculoos are spiced cookies sold near the other imported cookies.

5. Hot Cocoa Board for Two

A small batch of homemade cocoa with chocolate truffles, dark chocolate, shortbread, marshmallows, whipped cream and berries, for a cozy night in. Serves 2.

What's on the board

• 1 small board, about 10 x 14 inches
• For the hot cocoa (makes about 2 1/2 cups): 1/4 cup sugar, 2 tbsp unsweetened cocoa powder, a pinch of salt, 3 tbsp hot water, 2 cups whole milk and 1/2 tsp vanilla extract, poured into 2 mugs next to the board
• 6 chocolate truffles
• 1 1/2 oz dark chocolate (half a bar), broken into 6 squares
• 6 shortbread cookies
• 6 large marshmallows
• 1/2 cup whipped cream, in a small bowl
• 8 strawberries
• 3 oz raspberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, halved, in a small saucepan.
2. Build the board. Set the whipped cream bowl in the middle.
3. Add the truffles, chocolate squares, shortbread and marshmallows in small rows around it.
4. Fill the gaps with the strawberries and raspberries.
5. Pour the cocoa into two mugs and set them next to the board.

Where to get it

Boxed chocolate truffles are in the candy aisle, often near the checkout.

Hot cocoa bar ideas for a party, set up as boards

6. Slow Cooker Hot Cocoa Board for a Crowd

Two slow cookers of creamy hot cocoa next to one big board of toppings, cookies and fruit. It stays warm for the whole party. Serves 12.

What's on the board

• 1 very large board, about 18 x 30 inches, plus two 4- or 5-quart slow cookers beside it
• For each of 2 batches of slow cooker hot cocoa (about 12 servings each): 6 cups whole milk, 1 1/2 cups heavy cream, 1 can (14 oz) sweetened condensed milk, 1 bag (11.5 oz) milk chocolate chips and 2 tsp vanilla extract
• 2 cups whipped cream, in a small bowl
• 4 oz mini marshmallows, in a small bowl
• 1/2 cup caramel sauce, in a small bowl
• 3 oz crushed peppermint candies, in a small bowl
• 26 large marshmallows
• 22 chocolate chip cookies
• 10 rolled wafer cookies
• 17 strawberries
• 6 clementines, peeled and split into segments

How to make it

1. Make the cocoa. For each batch, whisk the milk, cream, sweetened condensed milk and vanilla together in a 4- or 5-quart slow cooker, then stir in the chocolate chips.
2. Cover and cook on low for 1 1/2 to 2 hours, stirring now and then, until the chocolate is melted and the cocoa is hot.
3. Whisk it well, then switch the slow cooker to warm and stir every 30 to 45 minutes so the chocolate doesn't settle.
4. Build the board. Set the four small bowls down the middle of the board.
5. Lay the marshmallows, cookies and wafer rolls in long rows on both sides.
6. Fill every gap with the strawberries and clementine segments.
7. Keep extra whipped cream in the fridge and refill the bowl as it runs low, since it shouldn't sit out more than 2 hours.

Where to get it

Crushed peppermint candies are in the baking aisle in winter; you can also crush peppermint candies in a zip-top bag with a rolling pin.

In season: Clementines are at their best from about November through January.

7. Hot Cocoa Bomb Board

Six hot cocoa bombs to melt in hot milk, with marshmallows, whipped cream, brownie bites and raspberries to go with them. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches, plus 6 mugs
• 6 hot cocoa bombs (store-bought)
• For the milk: 6 cups whole milk
• 28 large marshmallows
• 2 oz mini marshmallows, in a small bowl
• 1 cup whipped cream, in a small bowl
• 14 brownie bites
• 6 oz raspberries

How to make it

1. Build the board. Set the whipped cream and mini marshmallow bowls on the board.
2. Set the cocoa bombs in a row down the middle, each by itself, and add the big marshmallows, brownie bites and raspberries around them.
3. Heat the milk. Heat the milk in a saucepan over medium heat until it steams, but don't let it boil.
4. Each guest sets a cocoa bomb in a mug and pours about 1 cup of the hot milk over it.
5. Watch it melt open, then stir well. If the package gives different directions, follow those.

Where to get it

Hot cocoa bombs are in the seasonal or candy aisle in late fall and winter. Stock varies, so check the bakery or order them online; mugs of hot cocoa with extra marshmallows work too.

8. Mocha Hot Chocolate Board

A grown-up board: coffee-spiked cocoa with biscotti, chocolate-covered espresso beans, dark chocolate, caramel and cinnamon sticks to stir with. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract), with 2 to 4 tbsp instant coffee stirred in with the vanilla
• 8 chocolate biscotti
• 3 oz chocolate-covered espresso beans, in a small bowl
• 1 cup whipped cream, in a small bowl
• 1/3 cup caramel sauce, in a small bowl
• 3 oz dark chocolate (a bar), broken into 12 squares
• 6 cinnamon sticks
• 12 strawberries
• 2 oz hazelnuts

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Stir the instant coffee in with the vanilla, starting with 2 tablespoons and adding more to taste.
3. Build the board. Set the espresso bean, whipped cream and caramel bowls on the board.
4. Lay the biscotti, chocolate squares and cinnamon sticks in rows, then fill the gaps with the strawberries and hazelnuts.
5. Use the cinnamon sticks to stir. Make a plain pot of cocoa too if kids are coming.

9. Hot Chocolate, Cheese and Fruit Board

A real hot chocolate charcuterie board: brie, aged gouda, dark and milk chocolate, pears, grapes, strawberries, almonds and honey, with cocoa on the side. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 8 oz brie (a small wheel)
• 6 oz aged gouda (a wedge), sliced (about 8 slices)
• 3 oz dark chocolate (a bar), broken into 12 squares
• 3 oz milk chocolate (a bar), broken into 12 squares
• 2 tbsp honey, in a small bowl
• 1 pear, sliced and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 7 strawberries
• 2 oz roasted almonds
• 10 water crackers

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the brie, the gouda and the honey bowl on the board, well apart.
3. Lay the gouda slices flat in a row, and the dark and milk chocolate squares in their own rows.
4. Slice the pear last, toss it in the lemon juice and fan it in a row.
5. Fill the gaps with the grapes, strawberries, almonds and crackers.
6. Try brie with dark chocolate and a strawberry, or gouda with milk chocolate, between sips.

Where to get it

Aged gouda is in the specialty cheese case; regular gouda works too.

10. Hot Cocoa Brunch Board

Mini croissants and mini muffins with chocolate hazelnut spread, whipped cream, strawberries, bananas and raspberries, for a slow winter morning. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 6 mini croissants
• 14 mini muffins
• 1/2 cup chocolate hazelnut spread, in a small bowl
• 1 cup whipped cream, in a small bowl
• 19 large marshmallows
• 12 strawberries
• 1 banana, sliced into rounds (about 17 rounds)
• 6 oz raspberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the hazelnut spread and whipped cream bowls on the board.
3. Set the croissants in a row and the muffins in a row, each one by itself.
4. Add the marshmallows and strawberries in groups.
5. Slice the bananas right before serving so they don't turn brown, overlap them in a row and fill the gaps with the raspberries.

Where to get it

Mini croissants and mini muffins are in the bakery section.

Hot chocolate charcuterie board ideas for kids

11. Kids' Build-Your-Own Hot Cocoa Board

Four fun toppings in small bowls, plus mini cookies, big marshmallows, strawberries and bananas, so kids can make their own mug. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 3 oz mini marshmallows, in a small bowl
• 2 oz candy-coated chocolate pieces, in a small bowl
• 2 oz mini chocolate chips, in a small bowl
• 1 cup whipped cream, in a small bowl
• 21 mini chocolate chip cookies
• 10 large marshmallows
• 12 strawberries
• 2 bananas, sliced into rounds (about 30 rounds)

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the four small bowls in a row down the middle.
3. Add the mini cookies and big marshmallows in rows and the strawberries in a group.
4. Slice the bananas right before serving, then overlap them in a row.
5. Pour kids' cocoa into small mugs and let it cool a little before handing it over.

12. Chocolate Spoon Hot Cocoa Board

Homemade chocolate spoons topped with mini marshmallows and sprinkles. Kids stir one into their cocoa for extra chocolate. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• For 9 chocolate spoons: 9 sturdy plastic spoons, 4 1/2 oz semisweet chocolate chips, 1/2 oz mini marshmallows and 1 tbsp rainbow sprinkles
• 15 large marshmallows
• 15 butter cookies
• 1 cup whipped cream, in a small bowl
• 2 oz mini marshmallows, in a small bowl
• 19 strawberries
• 6 oz blueberries

How to make it

1. Make the spoons. Line a sheet pan with parchment paper.
2. Microwave the chocolate chips at 50% power in 30-second bursts, stirring each time, until smooth.
3. Dip each spoon in the chocolate so the bowl of the spoon is coated, lay it flat on the parchment and add a few mini marshmallows and sprinkles right away.
4. Chill the spoons in the fridge until the chocolate is firm.
5. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
6. Build the board. Set the whipped cream and mini marshmallow bowls on the board.
7. Lay the chocolate spoons side by side in a row, then add the big marshmallows and cookies in rows.
8. Fill the gaps with the strawberries and blueberries.

Where to get it

Rainbow sprinkles are in the baking aisle.

13. Fruit and Chocolate Hot Cocoa Board

Lots of fruit to dip in chocolate sauce: strawberries, bananas, clementines and raspberries, with marshmallows and animal crackers. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 1/2 cup chocolate sauce, in a small bowl
• 1 cup whipped cream, in a small bowl
• 12 strawberries
• 2 bananas, sliced into rounds (about 30 rounds)
• 2 small clementines, peeled and split into segments
• 6 oz raspberries
• 16 large marshmallows
• 12 animal crackers

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the chocolate sauce and whipped cream bowls on the board.
3. Add the strawberries, clementine segments and marshmallows in groups, and the animal crackers in a row.
4. Slice the bananas right before serving so they don't turn brown, then overlap them in a row and fill the gaps with the raspberries.

In season: Clementines are at their best from about November through January.

14. Birthday Hot Cocoa Board

A colorful party board with mini cupcakes, brownies, cookies, berry hand pies, fruity mini marshmallows, rainbow sprinkles and candy-coated chocolates. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 9 mini cupcakes with white frosting and sprinkles
• 6 brownie squares
• 10 chocolate chip cookies
• 6 mini oatmeal cookies
• 3 frosted sugar cookies with rainbow sprinkles
• 3 shortbread cookies
• 6 mini berry hand pies (cherry and blueberry)
• 2 oz milk chocolate (half a bar), broken into 5 squares
• 3 oz fruit-flavored mini marshmallows, in a small bowl
• 1 oz rainbow sprinkles, in a small bowl
• 2 oz rainbow candy-coated chocolate pieces, in a small bowl
• 1 cup whipped cream, in a small bowl
• 15 large marshmallows
• 12 strawberries
• 6 oz blueberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the four small bowls on the board.
3. Set the cupcakes in rows, each one by itself, and the big marshmallows in a row.
4. Add the brownies, cookies, hand pies and chocolate squares in small groups around them.
5. Fill the gaps with the strawberries and blueberries.
6. Kids top their whipped cream with sprinkles and drop in the colorful marshmallows.

Where to get it

Mini cupcakes are in the bakery section; fruit-flavored mini marshmallows are with the regular marshmallows.

15. Cookies and Cream Hot Chocolate Board

Chocolate sandwich cookies whole and crushed, white chocolate chips, mini marshmallows, whipped cream and vanilla wafers. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 12 chocolate sandwich cookies (6 whole, 6 crushed in a small bowl)
• 2 oz white chocolate chips, in a small bowl
• 2 oz mini marshmallows, in a small bowl
• 1 cup whipped cream, in a small bowl
• 20 vanilla wafers
• 12 large marshmallows
• 12 strawberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Crush the cookies. Put 6 cookies in a zip-top bag and crush them with a rolling pin, then pour them into a small bowl.
3. Build the board. Set the four small bowls on the board.
4. Lay the whole cookies, vanilla wafers and big marshmallows in rows.
5. Fill the gaps with the strawberries. Kids top their whipped cream with the crushed cookies.

Christmas hot chocolate charcuterie board ideas

16. Christmas Hot Chocolate Charcuterie Board

A red and green Christmas hot cocoa charcuterie board with frosted tree and star cookies, red and green candies and sprinkles, marshmallows, strawberries and green grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 12 frosted Christmas sugar cookies (trees and stars)
• 2 oz red and green candy-coated chocolate pieces, in a small bowl
• 1 oz red and green sprinkles, in a small bowl
• 2 oz mini marshmallows, in a small bowl
• 1 cup whipped cream, in a small bowl
• 12 large marshmallows
• 12 strawberries
• 12 oz green grapes

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the four small bowls on the board.
3. Lay the cookies flat in rows, each one by itself, and the big marshmallows in a row.
4. Fill the gaps with the strawberries and green grapes, keeping the reds and greens side by side.

Where to get it

Frosted Christmas sugar cookies are in the bakery in December. Stock varies, so plain sugar cookies or shortbread work too.

17. Peppermint Hot Chocolate Board

Homemade peppermint cocoa with peppermint sticks to stir, crushed peppermint, peppermint bark, chocolate mint thins and chocolate wafer cookies. Serves 4.

What's on the board

• 1 large board, about 14 x 20 inches
• For the hot cocoa (makes about 5 cups): 1/2 cup sugar, 1/4 cup unsweetened cocoa powder, a pinch of salt, 1/3 cup hot water, 4 cups whole milk and 3/4 tsp vanilla extract, with 3 tbsp crushed peppermint candies stirred in with the vanilla, served from the pot next to the board
• 8 peppermint sticks
• 2 oz crushed peppermint candies, in a small bowl
• 1 cup whipped cream, in a small bowl
• 4 oz peppermint bark, broken into 8 pieces
• 12 chocolate mint thins, unwrapped
• 8 chocolate wafer cookies
• 6 double chocolate cookies
• 8 large marshmallows
• 8 strawberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, stirring in the crushed peppermint with the vanilla.
2. Build the board. Set the crushed peppermint and whipped cream bowls in the middle of the board.
3. Lay the peppermint sticks side by side in a row, then add the bark, mint thins, wafer cookies, double chocolate cookies and marshmallows in their own rows.
4. Fill the gaps with the strawberries.
5. Set the pot of cocoa next to the board. Guests fill a mug and stir with a peppermint stick.

Where to get it

Peppermint sticks and peppermint bark are in the seasonal candy aisle in winter. Stock varies; small candy canes work as stirrers too.

18. Gingerbread Hot Chocolate Board

Cinnamon cocoa with gingerbread men, gingersnaps, cinnamon sticks, caramel, pears and pecans. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract), with 1/2 to 1 tsp ground cinnamon stirred in with the vanilla
• 6 gingerbread men cookies (about 4 inches tall)
• 12 gingersnaps
• 10 cinnamon sticks
• 1/2 cup caramel sauce, in a small bowl
• 1 cup whipped cream, in a small bowl
• 12 large marshmallows
• 2 pears, sliced and tossed in 2 tsp lemon juice
• 2 oz pecan halves

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Stir the cinnamon in with the vanilla.
3. Build the board. Set the caramel and whipped cream bowls on the board.
4. Lay the gingerbread men flat in a row, each one by itself, then add the gingersnaps, cinnamon sticks and marshmallows in rows.
5. Slice the pears last, toss them in the lemon juice so they don't turn brown, and fan them in a row. Fill the gaps with the pecans.

Where to get it

Gingerbread men are in the bakery or cookie aisle in December. Stock varies, so more gingersnaps work too.

19. White Christmas Hot Cocoa Board

A snowy white board: meringue cookies, powdered sugar snowball cookies, yogurt pretzels, white chocolate and marshmallows, with raspberries for a pop of red. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For the hot cocoa (about 10 cups, served from the pot beside the board): a double batch of the cocoa from the Classic Hot Chocolate Board (1 cup sugar, 1/2 cup unsweetened cocoa powder, 2 pinches of salt, 2/3 cup hot water, 8 cups whole milk and 1 1/2 tsp vanilla extract)
• 11 meringue cookies
• 12 snowball cookies
• 17 yogurt-covered pretzels
• 2 oz white chocolate (2/3 of a bar), broken into 8 squares
• 12 large marshmallows
• 2 oz white chocolate chips, in a small bowl
• 1 cup whipped cream, in a small bowl
• 6 oz raspberries

How to make it

1. Make the cocoa the same way as for the Classic Hot Chocolate Board above, doubled, in a large saucepan.
2. Build the board. Set the white chocolate chip and whipped cream bowls on the board.
3. Lay the meringues, snowball cookies, pretzels, white chocolate and marshmallows in their own rows.
4. Tuck the raspberries into the gaps.
5. A few white chocolate chips stirred into a hot mug melt in and make it extra creamy.

Where to get it

Meringue cookies are in the cookie aisle or bakery; snowball cookies (also called Mexican wedding cookies or Russian tea cakes) are in the bakery around the holidays. Stock varies, so shortbread works too.

How to make a hot chocolate board

1. Make the cocoa. Use the stovetop recipe on the Classic Hot Chocolate Board for a small group, or the slow cooker recipe on the Slow Cooker Hot Cocoa Board for a Crowd. Plan about 1 1/2 to 2 cups per guest.
2. Pick 2 to 4 hot cocoa bar toppings and put each in a small bowl: whipped cream, mini marshmallows, chocolate chips, crushed peppermint, caramel sauce or chocolate syrup.
3. Add treats to dunk. Cookies, wafer rolls, biscotti and big marshmallows go in neat rows around the bowls.
4. Fill the gaps with fruit. Strawberries, raspberries, clementines and banana slices make it look like a real charcuterie board.
5. Keep it safe. Put the whipped cream and cut fruit out last, and don't leave them out more than 2 hours (USDA FSIS).

Want more cozy boards? See our winter charcuterie board ideas. Craving something sweeter? Try these s'mores charcuterie board ideas.

Hot chocolate charcuterie board FAQ

What do you put on a hot cocoa bar?

Start with the cocoa, then add 2 to 4 hot cocoa bar toppings in small bowls: whipped cream, mini marshmallows, chocolate chips, crushed peppermint, caramel sauce or chocolate syrup. Add things to dunk, like cookies, biscotti, wafer rolls and big marshmallows, and fill the gaps with strawberries, raspberries or clementines. Cinnamon sticks and peppermint sticks make good stirrers.

How much hot chocolate do you need per person?

Plan about 1 1/2 to 2 cups (12 to 16 oz) per guest for a 2 to 3 hour party. A gallon is 16 cups, so it fills about 16 one-cup mugs. For 12 guests, two batches of the slow cooker recipe above is about right.

How do you keep hot chocolate warm for a party?

Use a slow cooker. Once the cocoa is hot, switch it to warm and stir every 30 to 45 minutes so the chocolate doesn't settle. Hot food should stay at 140°F or hotter (USDA FSIS). Don't use the slow cooker to reheat cocoa that has gone cold; a slow cooker heats too slowly for that.

Can you set up a hot chocolate station ahead of time?

Yes. Put dry toppings like marshmallows, chocolate chips and candy in covered bowls the night before. Build the board up to 3 hours ahead, then add the whipped cream and cut fruit right before guests arrive. Start the slow cooker cocoa about 2 hours before the party.

What is a hot chocolate charcuterie board?

It's a hot cocoa bar laid out like a charcuterie board. Instead of bowls scattered across a table, the toppings, cookies, marshmallows and fruit sit together on one board, packed in neat rows. You can even add cheese: brie and aged gouda go well with dark and milk chocolate.

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