If you are looking for a fun way to cozy up to the fireplace this holiday season, then look no further than this recipe for Peppermint Hot Cocoa Bombs. Just pour hot milk over the hot cocoa bomb and watch the magic begin as it melts into a delicious and creamy mug of hot cocoa.
A chocolate shell encases your favorite hot chocolate mix along with mini marshmallows and crushed candy canes. Just pour a mug of hot milk over the hot cocoa bomb and watch as the chocolate melts into a creamy cup of hot cocoa!
![Upclose image of a peppermint hot cocoa bomb drizzled with white chocolate and crushed peppermint.](jpg/peppermint-hot-cocoa-bombs-hero-overhead.jpg)
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❤️ Why You'll Love This Hot Chocolate Bomb Recipe
Holiday gifting: these peppermint hot cocoa bombs make great gifts for during the holiday season. Add them to a basket with a mug, extra marshmallows, and candy canes for a festive treat.
Flavor explosion: the combination of chocolate and peppermint flavor is creamy, refreshing, and comforting!
Entertaining: peppermint hot cocoa bombs are so much fun as you watch the chocolate shell dissolve into a creamy and minty hot cocoa drink.
🥘 Ingredients for Hot Cocoa Bombs
Ghirardelli milk chocolate melting wafers
🔪 Instructions
- In a microwave-safe bowl or a double boiler, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.
- Place bomb mold on a hard surface such as a baking sheet or cutting board.
- Spoon 1 tablespoon of melted chocolate into each well of the mold. Using the back of a spoon or a silicone pastry brush, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.
- As the edge starts to harden, spread more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.
- Place bomb molds in the fridge and let it sit 10 minutes, until chocolate shell has completely hardened.
- Crush peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.
- Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.
- Gently press the center of each well and peel the sides of the mold away from the hardened half spheres. Be cautious not to apply too much pressure to avoid cracking the shell.
- Warm a plate then place one half of the chocolate shell, edge side down, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
- Take one half of the chocolate bomb shell and position it on a cookie sheet. Fill with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows. Then add a pinch or two of crushed peppermint
- Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell half. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together. Smooth the sides of the hot cocoa bombs out using the back of a spoon if needed.
- For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.
🥄 Equipment
Microwave-safe bowl
Pastry brush
🥫Storage
Room temperature: Peppermint hot cocoa bombs can in an airtight container in paper liners up to 2 months (the temperature of the home should not be too hot if storing at room temperature)
Refrigerate: can be stored as mentioned above and placed in the refrigerator to prevent soft or melting chocolate.
📖 Variations
White chocolate peppermint bombs: make a chocolate sphere with white candy melts or peppermint candy melts in place of the chocolate and white hot cocoa mix.
Marshmallow Madness: Add dehydrated mini marshmallows inside the bombs for an extra gooey, texture surprise.
Flavor Infusions: Experiment with different flavors like caramel, or pumpkin spice for a unique twist.
Dark Chocolate Wonder: Swap milk chocolate for dark chocolate for a different flavor profile.
💭 Tips
- You can make this entire recipe sugar free for those who don't consume sugar! Just use sugar free chocolate, sugar free hot cocoa mix, and sugar free crushed peppermints and eliminate the marshmallows.
- Avoid using chocolate chips for the chocolate shell as they will not melt as smoothly or be as shiny as the candy melts and you risk a chance of seizing the chocolate.
- Chopped soft peppermint or peppermint bark (like andes peppermint crunch baking chips) can be used in place of the peppermint discs.
📚 Related Recipes
Get into the holiday spirit with these Grinch Hot Cocoa Bombs.
Chocolate and mint fans will love these Peppermint Patty Brownies.
These Chocolate Peanut Butter Fat Bombs are a low carb recipe perfect for those who live the sugar free diet.
Peppermint fans will love this Peppermint Vodka.
Add these Mint Chocolate Truffles to your next holiday tray.
Everyone loves these Chocolate Mint Cream cookies!
These Chocolate Peppermint Bark Cookies are another great minty chocolate treat!
🍽 Serve with..
To serve Peppermint Hot Cocoa Bombs:
- Drop a bomb into a mug, pour hot milk over it, and watch the magic happen!
- Top with whipped cream, crushed peppermint candies, or a drizzle of chocolate syrup for an extra festive touch.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Peppermint Hot Cocoa Bombs
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Ingredients
- 10 ounces Ghirardelli milk chocolate melting wafers
- 8 tablespoons hot cocoa mix
- 1 cup mini marshmallows
- 1 cube white almond bark
- 15 pieces peppermint candy
Instructions
- In a microwave-safe bowl or a double boiler, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.
- Place bomb mold on a hard surface such as a baking sheet or cutting board.
- Spoon 1 tablespoon of melted chocolate into each well of the mold. Using the back of a spoon or a silicone pastry brush, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.
- As the edge starts to harden, spread more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.
- Place bomb molds in the fridge and let it sit 10 minutes, until chocolate shell has completely hardened.
- Crush peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.
- Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.
- Gently press the center of each well and peel the sides of the mold away from the hardened half spheres. Be cautious not to apply too much pressure to avoid cracking the shell.
- Warm a plate then place one half of the chocolate shell, edge side down, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
- Take one half of the chocolate bomb shell and position it on a cookie sheet. Fill with 1 tablespoon of hot cocoa mix and 6-8 mini marshmallows. Then add a pinch or two of crushed peppermint
- Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell half. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together. Smooth the sides of the hot cocoa bombs out using the back of a spoon if needed.
- For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.
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