Peppermint Hot Chocolate Bombs are a fun and tasty treat to make with your kids or to give as a holiday gift. They are so creamy and delicious they will become a new tradition to make every year.
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Peppermint Hot Chocolate Bombs are a new way to make everyone’s favorite drink. These are so delicious because they add the sensational mint flavor to this traditional hot beverage.
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What We Love About This Peppermint Hot Cocoa Bomb Recipe
These hot cocoa bombs are hollow chocolate spheres filled with hot cocoa mix, mini marshmallows and flavoring. You drop them into hot water or hot milk and they melt into a delicious chocolatey drink. If you are a fan of a Peppermint Pattie then you will be in love with these peppermint hot chocolate bombs.
- 30 Minute Meal: A Quick and easy treat.
- Easy Ingredients: All found in pantry.
- Family Friendly: Kids and adults love these!
- Adaptable: Can make it low-carb, meat free, dairy free, etc..
Ingredient Notes
- Dark Chocolate: You can shred a dark chocolate bar, use chocolate chips or chocolate melts.
- Peppermint Candies: Candy Canes, you can use crushed candy canes or star mint etc. for this peppermint hot chocolate bomb recipe.
- Mini Marshmallows: This makes the bomb fun and creamy.
Variations and Substitutions
- Hot Chocolate Mix – You can use a dark chocolate or try using a low calorie version for this recipe.
- Sugar Free Chocolates – Make with a chocolate made with a sugar substitute.
- Double Boiler – Do not want to use a microwave? Use a pot and a bowl to make one.
How to Make Peppermint Hot Cocoa
These are the basic steps for making Christmas cocoa bombs. Please refer to the recipe card below for more detailed instructions for serving size. Check Facebook, Pinterest, Twitter and Instagram for more.
STEP 1: MELT
First, place the dark chocolate chips in a microwave-safe bowl and microwave until the chocolate chips are fully melted. Put a spoonful of melted chocolate inside one cup on the silicone bomb molds and use the back of the spoon or a pastry brush to spread the chocolate up the sides of the mold. Continue this process until all the half-spheres are coated.
STEP 2: FILLINGS
Set the remaining chocolate aside for sealing and decorating the bombs. Next, allow the chocolate to set completely, around 2 to 3 hours. When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows and crushed peppermint.)
STEP 3: SEAL
Then reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Or use a plate warmed in the microwave or a warmed small frying pan on medium heat to seal. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam.
STEP 4: DECORATE
Melt the white chocolate chips in 15 second intervals until melted, then place the remaining semi-sweet chocolate and white chocolate in piping bags. Drizzle the chocolate over the top of the bombs to decorate. Finish decorating by adding a sprinkle of the remaining crushed peppermint candy on top of the chocolate drizzles.) Finally, allow the chocolate decorations to set before using, around 1 hour.
Prep and Storage Tips for Christmas Cocoa Bombs
HOW TO MAKE THIS RECIPE AHEAD OF TIME
These Peppermint Hot Chocolate bombs can be made ahead of time, they stay good at room temperature in an airtight container for up to two months in a cool dry place.
HOW TO STORE THIS RECIPE
Store in an airtight container for up to two months or if you are in a hot environment store in the fridge.
HOW TO FREEZE THIS RECIPE
These hot chocolate bombs are good in the freezer for three months.
Frequently Asked Questions about Peppermint Hot Cocoa
In this Hot Chocolate Bomb Recipe I use dark chocolate because it gives it such a rich flavor. However, you can use milk chocolate or even your favorite chocolate bars.
Alternatively, you can use couverture chocolate .It is a great chocolate for melting and is used by professionals for dipping and molding. It has a higher milk fat.
Of course, want even more chocolate and peppermint flavor, try using the peppermint flavored candy melts for these hot cocoa balls.
Indeed, this recipe is great for gift giving so make as many or as few as you need adjusting the recipe card below.
>Be sure that your work surface, pans, and tools are absolutely dry before melting chocolate. Even a drop of water or other liquid can cause chocolate to seize up
>If using a bar chocolate make sure that the pieces are small and of similar size to ensure it melts
>Remember, each microwave is unique and affects the chocolate differently so please monitor closely. When only small lumps remain, remove and continue to stir until complete melting.
>Do not over cook the chocolate. Stir to blend between each cycle in the microwave to make sure it melts.
Place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
Expert Tips for Making This Recipe
- Use Fun Decorations: Add Snowmen faces or winter decorations.
- Marshmallows: Incorporate a few marshmallows into your bomb. Peppermint marshmallows would be great in this.
- Gloves: Work with plastic gloves on to reduce mess and to keep fingerprints off the chocolate.
- Milk: Use whole milk, low fat milk or a milk alternative when making this peppermint hot cocoa.
What to Serve with Peppermint Hot Chocolate Bombs
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Peppermint Hot Chocolate Bombs
Equipment
- Round Silicone Mold
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Ingredients
- 12 ounces dark chocolate chips
- 1 instant dark cocoa mix, A few tablespoons for the bombs.
- 1 cup mini marshmallows
- 5 peppermint candies, crushed
- ¼ cup white chocolate chips
Instructions
- Place the dark chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted.
- Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
- Set the remaining chocolate aside for sealing and decorating the bombs.
- Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
- When the chocolate is set, remove each of the chocolate pieces from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows and crushed peppermint.
- Reheat the chocolate in 15 second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
- Melt the white chocolate chips in 15 second intervals until melted, then place the remaining semi-sweet chocolate and white chocolate in piping bags. Drizzle the chocolate over the top of the bombs to decorate. Finish decorating by sprinkling the remaining crushed peppermint candy on top of the chocolate drizzles.
- Allow the chocolate decorations to set before using, around 1 hour.
- To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
Christina’s Notes
-
- Use Fun Decorations: Add Snowmen faces or winter decorations.
- Marshmallows: Incorporate a few marshmallows into your bomb. Peppermint marshmallows would be great in this.
- Gloves: Work with plastic gloves on to reduce mess and to keep fingerprints off the chocolate.
- Milk: Use whole milk, low fat milk or a milk alternative when making this peppermint hot cocoa.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This is an amazing flavor combo. I like these mint chocolate bombs so much I will have to use them for DIY gifts this holiday season.
Excellent post.
Thanks
Life can never have too much chocolate! Thanks for sharing your bombs recipe!
Oh, what a delicious treat! Can’t wait to make them for my family.