Peppermint Hot Chocolate Bombs are a festive way to make your own cup of hot chocolate with a hint of peppermint flavor. Just drop the chocolate bomb into a warm cup of milk and watch it melt into the perfect cup of hot cocoa for the holidays.

how to make peppermint hot chocolate bombs

Just like you can’t have Fall without pumpkin spice, you can’t have the holidays without peppermint.

Peppermint is a staple flavor in our house because it’s so good and just screams the holidays!

These white chocolate peppermint hot cocoa bombs are filled with white hot cocoa mix, peppermint candy pieces, mini marshmallows and are topped with white chocolate drizzle and a mini peppermint.

Hot Cocoa Bomb Tips:

Avoid getting the candy melts wet (as in with water) or they will seize and will be ruined.
The chocolate bombs need to be stored somewhere cool or they will melt.
Avoid holding or touching the hot cocoa bombs for too long or they will melt in your hands.
You can wear food safe gloves to avoid getting fingerprints on your chocolate bombs.
To have easier control of the silicone molds and to make the chocolate come out easier, you can cut the silicone molds so that each sphere mold is by itself. You can read how to cut your hot chocolate bomb mold here.
To make a hot plate, place a microwave safe plate inside the microwave for 30 seconds and check on it. If it’s hot enough, remove with a heat resistant mitten. If not, heat for another 30 seconds until hot.
To store, keep them in an airtight container in fridge to avoid melting.
You do not need to spray the silicone mold with cooking spray, the hot cocoa bombs pop right out without any extra steps.
You can place them inside sealed bags for gift giving.

How to Use Hot Chocolate Bombs

Once your hot chocolate bomb is ready to be used, drop into 8-10 oz of hot milk or stick into the bottom of a cup and pour 8-10 oz of hot milk over the chocolate bomb.

Watch the hot chocolate bomb melt before your eyes. Stir and drink to enjoy!

You can use whatever milk you want such as whole, skim or even almond milk. We use 1% milk.

Keep in mind, use less milk if you want a more rich taste and use more milk if you want a less rich taste.

What You Need to Make Peppermint Hot Chocolate Bombs

1 Cup White Chocolate – I prefer the Ghirardelli melting wafers
1/2 Cup Peppermint Candy Pieces
4 Tablespoons White Hot Chocolate Mix
4 Mini Candy Canes
1/2 Cup Mini Marshmallows
Silicone Hot Chocolate Bomb Mold

How to Make Peppermint Hot Chocolate Bombs

This recipe will make 4 chocolate bombs that are about 1.9″ in diameter and work great in regular sized or wide mugs.

Start by melting your chocolate in the microwave. Heat for 30 seconds, stir and repeat until melted. Be careful not to burn.

Fill each cavity in the mold with a spoonful of chocolate and spoon the chocolate up the sides covering entirely.

Allow this to sit for a few minutes to being to harden and then apply a second coat. This will ensure the chocolate ball spheres won’t crack when you take them out of the mold.

Place into the fridge for 5-10 minutes and allow these to harden.

Once done, make a hot plate and place one half of the chocolate bomb onto the hot plate to get the edges melted.

Fill that side with hot cocoa mix, a bit of the crushed candy cane mix and 4-6 mini marshmallows.

Heat the other side of the hot cocoa bomb on the hot plate and then attach the two halves together. You can use your finger to smear the chocolate around the seam to ensure the molds are stuck together.

Using a little of the melted white chocolate, drizzle chocolate on top of the chocolate bomb and then apply a mini candy cane to the top. For the drizzle, you can use a spoon or a baggie filled with the melted chocolate and snip off the end with scissors.

Allow this to harden (you can place them in the fridge again) before using or wrapping.

Want more Chocolate Bomb Recipes? Check out:

And if you are looking for another s’mores dessert, try this Marshmallow Ice Cream recipe or these S’mores Pancakes!

Peppermint Hot Chocolate Bombs

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Brittanie

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Prep Time 5

Cook Time 5

Additional Time 5

Total Time 15

Servings

Equipment

Ingredients

1 Cup White Chocolate
½ Cup Peppermint Candy Pieces
4 Tablespoons White Hot Chocolate Mix
4 Mini Candy Canes
½ Cup Mini Marshmallows
Silicone Hot Chocolate Bomb Mold

Instructions

Start by melting your chocolate in the microwave. Heat for 30 seconds, stir and repeat until melted. Be careful not to burn.
Fill each cavity in the mold with a spoonful of chocolate and spoon the chocolate up the sides covering entirely.
Allow this to sit for a few minutes to being to harden and then apply a second coat. This will ensure the chocolate ball spheres won’t crack when you take them out of the mold.
Place into the fridge for 5-10 minutes and allow these to harden.
Once done, make a hot plate and place one half of the chocolate bomb onto the hot plate to get the edges melted.
Fill that side with hot cocoa mix, a bit of the crushed candy cane mix and 4-6 mini marshmallows.
Heat the other side of the hot cocoa bomb on the hot plate and then attach the two halves together. You can use your finger to smear the chocolate around the seam to ensure the molds are stuck together.
Using a little of the melted white chocolate, drizzle chocolate on top of the chocolate bomb and then apply a mini candy cane to the top. For the drizzle, you can use a spoon or a baggie filled with the melted chocolate and snip off the end with scissors.
Allow this to harden (you can place them in the fridge again) before using or wrapping.

NUTRITION

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Course Hot Cocoa Bombs

Cuisine American

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