Save These Hot Cocoa Bombs with Peppermint Filling are pure winter magic for your mug. Each glossy chocolate sphere is packed with peppermint-laced cocoa mix and mini marshmallows, ready to create a creamy, festive drinking chocolate.
First time I made cocoa bombs, I was hooked by how simple it actually was. Watching everyone’s faces light up as the chocolate melts into swirls is the best kind of winter entertainment.
Ingredients
- Semi-sweet or dark chocolate chopped or quality chocolate chips: A good chocolate ensures the shells are sturdy and smooth Opt for brands with high cocoa content for best results
- Hot cocoa mix homemade or quality store-bought: A rich mix forms the base of the filling Select one with real cocoa and little filler for best flavor
- Mini marshmallows: These create that classic hot cocoa texture Use fresh ones for the softest melt
- Peppermint candies crushed or peppermint baking chips: Adds a festive crunch and flavor Pick bright red and white candies for the prettiest look
- Peppermint extract: Brings a true minty freshness Go for pure extract rather than artificial for best results
- White chocolate melted for decoration: This adds striking contrast Use bars rather than chips if possible as they melt more smoothly
- Extra crushed peppermint candies: Sprinkle these on top for sparkle and added crunch
Instructions
- Melt the Chocolate:
- Chop your chocolate into small pieces for even melting Place it in a microwave-safe bowl Heat in 30-second intervals stirring well each time Continue until silky smooth without lumps You want the chocolate just melted never overheated so it stays shiny
- Coat the Molds:
- Take your silicone half-sphere molds and use a pastry brush or back of a spoon to coat the interior with a thick even layer of melted chocolate Place in the fridge for 10 minutes so it firms up Repeat with a second coat for sturdiness and chill again until completely set This prevents fragile shells
- Prepare the Peppermint Filling:
- In a small bowl combine the hot cocoa mix crushed peppermint candies and peppermint extract Stir very thoroughly so every bite is evenly flavored The texture should resemble fluffy chocolate powder with jewel-like peppermint bits
- Unmold the Shells:
- Once fully set gently flex the molds to carefully release each chocolate half-sphere Take your time so the shells come out glossy and intact If one cracks you can repair with a dab of melted chocolate
- Fill the Shells:
- Place about one tablespoon of cocoa mix peppermint filling and a tablespoon of mini marshmallows into six of the shell halves Add a sprinkle of extra crushed peppermint for extra cheer Take care not to overfill
- Seal the Bombs:
- Warm a microwave-safe plate for about 30 seconds Place the edge of an empty shell half face down to slightly melt the rim Then quickly press onto a filled half aligning the edges to create a good seal Hold gently until the chocolate hardens and the seam is closed
- Decorate:
- Drizzle the finished bombs with melted white chocolate using a spoon or piping bag Immediately sprinkle with extra crushed peppermint candies Let them set at cool room temperature until the chocolate firms up
- Serve:
- To enjoy place a cocoa bomb in a large mug Pour about one cup 240 ml of steaming hot milk directly over the bomb Watch as it melts open releasing the filling Stir thoroughly for a decadent peppermint cocoa experience
Save My favorite part is crushing the peppermint candies with a rolling pin my youngest loves to help and we always end up with the kitchen smelling like a candy shop. The moment the bombs ‘burst’ in the mug never gets old in our house.
Storage Tips
Store your cocoa bombs in an airtight container at cool room temperature for best texture Avoid humid spots to keep the chocolate crisp They last up to a week but ours rarely make it that long
Ingredient Substitutions
For a dairy-free version simply use non-dairy chocolate and marshmallows and enjoy with your favorite plant-based milk You can swap peppermint extract with plain mint extract for a softer flavor and even trade mini marshmallows for freeze-dried ones for extra crunch
Serving Suggestions
These cocoa bombs make wonderful gifts wrap each one in clear cellophane tied with ribbon Or serve in a holiday mug tray at parties with bowls of whipped cream and cookie sticks on the side To dress them up paint on edible gold dust or use colored chocolate drizzles
Cultural Context
Hot chocolate bombs took off on social media as a fun winter treat and have quickly joined the ranks of modern American holiday traditions The peppermint variety gives a nod to classic candy canes making it the ultimate December comfort drink
Seasonal Adaptations
For spring swap the peppermint for orange zest in the filling Try cinnamon mocha for autumn by adding cinnamon and espresso powder to the cocoa mix Summertime? Make with white chocolate shells and freeze-dried berries for a fruity twist
Success Stories
Friends tell me they became the hit of their cookie swap with these cocoa bombs Kids get so excited seeing them melt They are a guaranteed way to liven up a snowy afternoon
Freezer Meal Conversion
Wrap cocoa bombs tightly in plastic and place in a zip bag before freezing Defrost at room temperature before serving so the chocolate shell remains glossy Avoid condensation as much as possible for best appearance
Save Make a double batch so you have enough to share trust me they won't last long on any snow day!
Cooking Questions
- → Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used for sweeter flavor, but semi-sweet or dark chocolate offers richer taste and sturdiness for the shells.
- → How do I seal cocoa bombs effectively?
Warm a plate, gently melt the rim of each shell half, and press together to create a tight seal without gaps.
- → Can I add extra fillings?
Definitely! Mini chocolate chips, colored sprinkles, or extra marshmallows can be added for creative variety and flavor.
- → How long will cocoa bombs stay fresh?
Stored in an airtight container at room temperature, cocoa bombs remain fresh for up to one week.
- → Are these suitable for dairy-free diets?
Use dairy-free chocolate and marshmallows, then pair with plant-based milk for a fully dairy-free treat.
- → Do I need silicone molds?
Silicone half-sphere molds make unmolding easier and give consistent results, but plastic molds also work if available.