Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Add a few drops of red food colouring and mix until combined.

Line a baking sheet with parchment paper and spray with cooking spray. Pour the marshmallow mixture on top and smooth the surface. Allow to stiffen at room temperature overnight.

Combine the corn starch and confectioner’s sugar in a small bowl, transfer to a mesh sieve and dust over the surface of the marshmallow. Use a flower cookie cutter to cut out flowers. Dust the underside of the marshmallows with more corn starch and confectioner’s sugar mixture.

Line a mini cupcake tin with mini cupcake liners. Apply two layers of melted red candy melts, placing the tin in the freezer between each layer. Add an extra dollop of candy melts in the center. Place a round candy in the center of each flower and fold the petals of the flowers inwards and stick into the chocolate cups. Return to the freezer until the candy melts have set.

To serve, peel the paper cups off of the now hard chocolate cups. Place in a cup of piping hot hot chocolate and watch as the chocolate cup melts and your poinsettia blooms!