• ¼ cup (40g) chocolate chips, semi-sweet
• 3 candy canes
• 6 candy canes, whole
• 1 bottle (750ml) Champagne
• 6 ounces (177ml) mint liqueur

Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.

Add an ounce of mint liqueur to each glass, then top with champagne. Garnish with full candy canes just before serving.