There is no better way to warm up this winter than with this delectable 10-inch funnel cake grapevine wreath inspired by hot chocolate.

It is all edible and every component is divine -- chocolate funnel cake topped with hand-piped milk chocolate ganache pine cones, chocolate drizzle, and mini marshmallows, all dusted with snow white powdered sugar.

This is the best funnel cake you will ever have.

Supplies

CHOCOLATE FUNNEL CAKE BATTER INGREDIENTS:

1/4 c whole milk

1 egg

1 tsp vanilla extract

1-1/2 tbsp sugar

1 tbsp cocoa powder

1/2 c all purpose flour

1/2 tsp baking powder

1/4 tsp salt

Oil for frying

CHOCOLATE GANACHE PINE CONE INGREDIENTS:

1/4 c heavy whipping cream

1/2 c (75 g/2.7 oz) finely chopped chocolate

DECORATING INGREDIENTS AND SPECIAL SUPPLIES:

Mini marshmallows

Melted chocolate

Powdered sugar

Sieve

Funnel

Squeeze bottle with 1/8" opening

Piping bag

Piping tip - petal #102

Parchment squares

Step 1: Prepare Ganache

1. Heat cream in microwave for 45 seconds.

2. Add chopped chocolate and mix with a spatula, folding the mixture around the bowl to ensure all small bits of chocolate are melted.

3. Cover with plastic wrap touching the surface of the ganache. Refrigerate at least 2 hours until ganache reaches a stiff pudding consistency.

4. Place ganache in a mixing bowl with a whisk attachment.

5. Whip ganache at medium speed for 2 minutes until it reaches a light color and smooth, fluffy texture. Do not overwhip otherwise ganache will become grainy.

6. Scoop ganache into a piping bag fitted with a #102 petal tip.

Step 2: Pipe Ganache Pine Cones

There are two ways to pipe ganache pine cones. The first is a full pine cone. The second is just a side view of the pine cone. The ganache can yield about 7 to 9 pine cones that are 1-1/2" to 2" in height.

HOW TO PIPE A FULL GANACHE PINE CONE:

1. Prepare a flower nail with a parchment square. To pipe a pine cone scale, use the same method as piping a simple flower petal, which is to start piping from the bottom, adding pressure as you pipe clockwise, and stop the pressure when the two ends meet. Pipe 7 or 8 of these small 1/2" long pine cone scales as the base of the pine cone.

2. Add a second layer of slightly smaller scales on top.

3. Continue to add additional layers of scales, lessening the number of scales each layer, and filling in the center with a dot of ganache to continue to build the scales upward.

4. You will have 5 to 6 layers of scales decreasing in number. The final top layer should have 1 or 2 scales.

HOW TO PIPE A SIDE VIEW GANACHE PINE CONE:

1. Pipe a 1-1/2" to 2" long line, making sure the center is taller (like a mound).

2. Pipe a 1/2" long scale on the top.

3. Pipe 2 scales on the next layer beneath.

4. As you pipe more layers of scales towards the widest point of the pine cone, you can add a dot on the center line so that the pine cone continues to be shaped like a mound. Continue to pipe scales beneath each layer, with the most scales about two-thirds of the way down the pine cone.

5. After you reach the widest point of the pine cone, decrease the number of scales on each layer beneath until you reach the bottom of the pine cone with 2-3 scales.

PLACE THE GANACHE PINE CONES ON A TRAY IN THE FREEZER WHILE COMPLETING THE REMAINING STEPS.

Step 3: Prepare Chocolate Funnel Cake Batter

While the ganache pine cones are setting up in the freezer, you can make the funnel cake.

1. Whisk together milk, egg, and vanilla extract.

2. Add sugar and cocoa powder.

3. Whisk until sugar and cocoa powder are dissolved.

4. Add flour, baking powder, and salt and whisk until thoroughly combined.

You are now ready to pipe your chocolate funnel cake wreath in 3 stages: twigs, top layer, and main wreath layer.

Step 4: Chocolate Funnel Cake Twigs

For the first stage of piping the batter, you need no more than 2 tbsp of batter as you only need to make a few twigs for adding depth and detail to the wreath.

Heat oil in a large 10" pan on medium high heat, then reduce to medium heat at 375F.

1. Spoon a little bit of the batter and drag the batter across the oil to make random 3" to 4" sticks/twigs.

2. Fry the batter for 1 minute then flip each twig and fry another 30 seconds.

3. Drain the fried twigs on a paper towel lined plate.

Step 5: Chocolate Funnel Cake Top Layer

For the second stage of piping the batter, you need to use only 1/4 of the batter to pipe the top layer for adding more depth to the wreath.

1. Funnel all remaining batter into a squeeze bottle fitted with a 1/8" opening. You don't want an opening larger than this otherwise the "grapevines" will be too thick.

2. Squeeze the bottle in a circular motion over 375F hot oil on medium heat.

3. Make no more than 3 to 4 circular passes around the pan, using up no more than 1/4 of the batter in the bottle.

4. Fry for 1 minute, then flip, and fry for 30 seconds.

5. Carefully remove from oil and drain on a paper towel lined plate.