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Easy Homemade Peppermint Hot Cocoa Bombs

Peppermint Hot Cocoa Bombs - featured image
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These peppermint hot cocoa bombs are rich, creamy, and perfectly minty. They’re easier to make than you’d think and turn an ordinary mug of hot chocolate into a magical experience.

Ingredients

Scale
  • 12 ounces (340 grams) milk chocolate melting wafers
  • 1/2 cup (60 grams) hot cocoa mix
  • 1/2 cup (about 25 grams) mini marshmallows
  • 1/4 cup (about 30 grams) crushed peppermint candies
  • 2 ounces (55 grams) white chocolate melting wafers
  • 1/4 teaspoon peppermint extract (optional)

Instructions

  1. Melt the milk chocolate: Place milk chocolate wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until completely smooth and glossy (about 2 minutes total).
  2. Fill the molds: Spoon about 1 tablespoon of melted chocolate into each cavity of a silicone half-sphere mold. Use a small spoon or offset spatula to spread the chocolate up the sides, covering every surface evenly to about 1/8 inch thick.
  3. Let the chocolate set: Place the mold on a baking sheet and refrigerate for about 10 minutes, or until firm to the touch. Do not exceed 15 minutes.
  4. Remove the chocolate hemispheres: Gently flex the silicone mold to release the chocolate half-spheres. Smooth any ragged edges by briefly pressing against a warm plate.
  5. Prepare the filling: In a small bowl, mix together hot cocoa mix, mini marshmallows, and crushed peppermint candies until evenly distributed.
  6. Fill the chocolate spheres: Place one chocolate hemisphere in your palm, curved side down. Spoon about 1 tablespoon of filling into the center, leaving about 1/4 inch of space at the top.
  7. Seal the bombs: Warm a small plate in the microwave for about 20 seconds. Press the rim of a second chocolate hemisphere against the warm plate for about 5 seconds to melt the edge slightly. Immediately press it onto the filled hemisphere, creating a complete sphere. Hold gently for about 10 seconds to let the seal set. Repeat with all remaining hemispheres.
  8. Set the sealed bombs: Place finished bombs on a parchment-lined baking sheet and refrigerate for another 10 minutes to fully set the seals.
  9. Decorate with white chocolate: Melt white chocolate wafers using the same microwave method. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Drizzle white chocolate over each bomb in a zigzag pattern. While still wet, sprinkle extra crushed peppermint on top.
  10. Final set: Refrigerate decorated bombs for about 15 minutes, or until white chocolate drizzle is completely firm. Store in an airtight container in the refrigerator until ready to use or gift.

Notes

Temperature is key: if your kitchen is above 75°F, chocolate may not set properly. Work in smaller batches and keep molds in the fridge between steps. The warm plate trick is essential for perfect seals. These bombs are best within a week of making; after that, peppermint can soften marshmallows. For dairy-free, use dairy-free chocolate wafers and hot cocoa mix, plus vegan marshmallows if needed.

Nutrition

Keywords: hot cocoa bombs, peppermint hot cocoa, homemade hot chocolate, holiday treats, chocolate spheres, easy dessert, Christmas recipe

Find it online: https://sparklespoon.com/easy-homemade-peppermint-hot-cocoa-bombs/