Hot chocolate charcuterie board


Hey, there my friends I hope you are having a terrific day! Now I don’t know about you or where you are but around me, the weather is starting to get cooler, fall is in the air and Winter is right around the corner. Now, when you think winter, what sort of things do you guys think of? For me, I think of a fireplace! You know crackling wood in the mountains and having a big old cup of hot chocolate! Yep! Hot chocolate! I don’t think we can ever grow up too much where we don’t love a good cup of hot chocolate. And so today for fresh tip Tuesday I’m going to show you a fun twist on our favorite classic and we’re going to be making a hot chocolate charcuterie board.

Hot Chocolate Charcuterie Board

  • 8 oz
  • 2 tbsp
  • 1/4 tsp
  • 1 cup
  • 3 scoops

Heavy whipping cream
Powdered sugar
Vanilla extract
Powdered mint
Hot chocolate powder
Ghiradelli chocolate and/or caramel syrup

Make fresh whipped cream.
Using Tupperware’s Whip ‘N Mix, mix the heavy whipping cream, powdered sugar, and vanilla extract.
Put it in a bowl.

Make a board.
In Tupperware’s CLEARLY ELEGANT LARGE PLATTER, put the whipped cream and powdered mint in the middle.

And then surround it with goodies, in my case, I used cookies and cream marshmallows, regular marshmallows, red bird mints, brownie bites, meringues, Italian cookies, wafer holes, pocky, and Oreos.

Time to make hot chocolate!
You can use hot chocolate packets or you can do your hot chocolate mix. But I actually use my own blend that I made from scratch for my previous Fresh Tip Tuesday episode.

Put 3 scoops of hot chocolate powder in a mug and pour some boiling water.

Float 1 tbsp of whipped cream, and put some sprinkles and Ghiradelli chocolate and/or caramel syrup.

//You can put a teaspoon of peppermint in your hot chocolate if you prefer a mint flavor.


Whip 'N Mix Chef

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Clearly Elegant Serving Dish

8⅓-cup/2 L dish with liquid-tight seal. Handwashing recommended.

Cauliflower Tortillas


Cauliflower is often used as a rice replacement for stir fry and meal prep. Full of nutrients and low in calories it is a healthy and smart substitution. It can be used to make simple, yummy tortillas as well!  Combined with fresh lime and cilantro these cauliflower tortillas are a must for a Keto Friendly, Low Carb Taco Tuesday.  Check out my live video and let me know what you think 🙂

Cauliflower Tortillas

  • 2 large eggs
  • 2 cups riced/or grated cauliflower (about 3/4 head)
  • 1/4 cup fresh cilantro
  • 1/2 lime, juiced and zested
  • salt and pepper to taste


Mini Lasagnas

It’s portion controlled veggie lasagna! 

If you want a simple appetizer or Italian brunch start, these mini lasagnas are for you!

Wonton wrappers are used as the pasta element in this lasagna, which makes this a simple twist with all the classic lasagna elements with layers, three types of cheeses, veggies and pasta. Feel free to add summer squash or other veggies in the mix.

In my family carbs and cheese are main food groups. Lasagna has always been a comfort favorite and these mini cups are great for planning ahead for a busy week or simply portion controlling how much cheesy goodness you consume.

Try it out and be sure to let me know what you think! *Please note, if you do not have the Silicone Mold or some of the Tupperware Products used, you can still do the recipe.  Just adjust the amounts in each cup and be sure to spray if using muffin tins.

Mini Veggie Lasagna


  • 18 wonton wrappers
  • 1 1/2 cups parmesan cheese, grated
  • 1 1/2 cups mozzarella cheese, shredded
  • 3/4 cup ricotta cheese
  • small zucchini, diced
  • 3/4 cup pasta sauce
  • 1 1/2 tsp Italian Herb Seasoning
  • Salt and Pepper to taste
  • Basil for garnish


  1. Preheat oven to 375ºF. 
  2. Sprinkle with some Italian Herb Seasoning on your zucchini and cook for 5 minutes in the MicroPro Grill.
  3. In a small bowl, mix 1 tsp of Italian Herb Seasoning with the ricotta.
  4. Start layering your mini lasagnas in the Tupperware Silicone Muffin Mold (Be sure to put an ultra pro cover or sheet pan underneath. Begin with a wonton wrapper and press it into the bottom of each muffin cup. Sprinkle a little parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little zucchini and pasta sauce.
  5. Repeat layers (wonton, parmesan, ricotta, mozzarella, zucchini and pasta sauce). Top each cup with some of the reserved parmesan and mozzarella cheeses and a light sprinkle of the Italian Herb Seasoning.
  6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Because the Silicone Molds are nonstick, each lasagna mini with pop out.
  7. Garnish with basil and serve.

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Corinne Brown