Peppermint Hot Cocoa Bombs are spheres of semi-sweet or white chocolate, filled with hot cocoa mix, peppermint candies, and marshmallows. Add one to some hot milk for a peppermint hot chocolate to warm you up on a cold day! If you want to skip the peppermint flavor, make my Hot Chocolate Bombs.
Peppermint Hot Cocoa Bombs
With winter and cold weather on their way, it’s time for hot drinks! It seems like peppermint also goes hand in hand with the coldest months of the year. When you add a bomb to a cup or mug of hot milk, it ‘explodes’, giving you a delicious cup of peppermint hot cocoa! Don’t forget the whipped cream on top! (For even more peppermint flavor, I also have peppermint whipped cream.) And, if you love peppermint mocha, pour some hot coffee over the bomb for a flavorful boost to your day!
Ingredients
Hot Cocoa Mix: The homemade hot cocoa mix is made with just three ingredients, and it will make the best hot chocolate you can find anywhere! It is perfect in these chocolate bombs. You will have some of the mix left over, so save it for some hot chocolate later. Of course, you can always use store-bought hot cocoa mix instead.
Chocolate Chips: You could use semi-sweet chocolate chips or white chocolate chips.
Peppermint Candies: You will need about 8 peppermint candies, crushed. This is equivalent to about 3 tablespoons of crushed candies (one tablespoon per bomb).
Marshmallows: Look for a bag of mini marshmallows. Or, make your own! Of course, if you don’t want to add marshmallows, just leave them out.
Can I Melt the Chocolate in the Microwave?
Although I prefer the double-boiler method for melted chocolate, you could melt it in the microwave. Simply add the chocolate chips to a microwave-safe bowl and heat in 20-second intervals, stirring after each interval, until smooth.
Where Can I Find the Silicone Molds?
I found the molds I used for the hot cocoa bombs on Amazon. Baker Depot Silicone Moulds. This is an affiliate link, so thank you in advance should you purchase them! <3
How to Store Peppermint Hot Cocoa Bombs
Be sure to make as many peppermint hot cocoa bombs as you will need since they are best used right away. You can refrigerate them or keep them in a cool, dry place for up to a week.
More Chocolate Bombs
Peppermint Hot Cocoa Bombs
Ingredients
Hot Cocoa Mix*
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (39 g) cocoa powder
- 1 pinch kosher salt
Chocolate Bombs
- 1 cup (168 g) semi-sweet chocolate chips, or white chocolate chips
- 6 tablespoons hot cocoa mix, divided
- 3 tablespoons peppermint candies, crushed and divided (about 8 candies)
- 15-18 miniature marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
Chocolate Milk Powder
- In a mixing bowl, whisk together the sugar, cocoa powder, and salt. Set aside.
Melting Chocolate: Double Boiler Method
- Fill a medium pot halfway with water. Bring the water to a simmer over low heat.
- Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
- Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Chocolate Molds
- Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)
- Freeze the chocolate for 10 minutes, or until completely set.
- Line a baking sheet with parchment paper.
- Once set, carefully remove the chocolate cups from the mold, placing them on the lined baking sheet.
Assembling Hot Cocoa Bombs
- Flip over three of the molds to be filled. Fill each of the 3 halves with 2 tablespoons of hot cocoa mix, 1 tablespoon of crushed peppermint candies, and 5-6 mini marshmallows.
- Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
- With gloves on (so you don’t leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
- Decorate with any extra melted chocolate, remaining candies, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
- To make hot chocolate, add a peppermint hot cocoa bomb to a mug. Slowly pour about 1½ cups of hot milk or hot water over the bombs and stir. (Pour some hot coffee over the bomb for a peppermint mocha.) Sip and enjoy!
Video
Notes
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