Hot Cocoa Peppermint Bombs (Print View)

Indulgent chocolate bombs with cocoa and peppermint, perfect for sipping on a winter evening.

# Components:

→ Chocolate Shell

01 - 10 oz semi-sweet or dark chocolate, chopped or quality chocolate chips

→ Peppermint Cocoa Filling

02 - 6 tablespoons hot cocoa mix, homemade or store-bought
03 - 6 tablespoons mini marshmallows
04 - 6 peppermint candies, crushed, or 2 tablespoons peppermint baking chips
05 - ½ teaspoon peppermint extract

→ Decoration (optional)

06 - 2 oz white chocolate, melted
07 - Extra crushed peppermint candies

# Directions:

01 - Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until fully smooth.
02 - Using a pastry brush or small spoon, evenly coat silicone half-sphere molds with the melted chocolate. Refrigerate for 10 minutes. Apply a second coat and chill until set, about 15 minutes.
03 - In a mixing bowl, combine hot cocoa mix, crushed peppermint candies or baking chips, and peppermint extract.
04 - Carefully remove set chocolate shells from the molds.
05 - Add 1 tablespoon cocoa mix, 1 tablespoon mini marshmallows, and a pinch of crushed peppermint to half of the shells.
06 - Warm a plate in the microwave. Lightly press the edge of an empty shell half onto the warm plate to soften, then immediately press onto a filled shell to seal. Repeat for remaining shells.
07 - Drizzle with melted white chocolate and sprinkle with extra crushed peppermint candies, if desired. Allow bombs to set completely.
08 - Place a cocoa bomb in a mug. Pour 1 cup (8 fl oz) hot milk over the bomb and stir until fully dissolved.

# Expert Advice:

01 -
  • Uses only a handful of familiar ingredients found in most markets
  • Fun to make with kids or friends get creative with decorations
  • Easily customizable to fit dietary needs or flavor preferences
  • Perfect edible gift or holiday party surprise
02 -
  • Naturally vegetarian with options for dairy-free swaps
  • Great for holiday gifts or party favors
  • Chocolate shells can be made ahead for quick last minute assembly
03 -
  • Always use two coats of chocolate for stronger shells
  • Tempering your chocolate even roughly makes the bombs shiny and helps prevent melting at room temp
  • Seal shells with a warmed plate for a perfect seam every time I learned the hard way that cold plates crack the shells
  • Skip chilling in the freezer since chocolate can get sticky from moisture

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