Peppermint Hot Cocoa Bombs are the perfect winter treat! These little bombs are made with peppermint extract, hot cocoa mix, and marshmallows, and they’re so delicious and festive.
If you are looking for a minty cup of hot cocoa then this peppermint hot chocolate bomb recipe is just what you need to make asap. These little treats are easy to make and they taste amazing. They would be perfect for any winter party or get-together.
Why you should make this Peppermint Cocoa Bombs recipe
Easy to Make – These peppermint cocoa bombs are really easy to make and only require a few simple ingredients.
Great for Parties – These bombs would be perfect for any winter party or get-together. They are festive and delicious!
Kid-friendly – These bombs are perfect for kids. They are easy to make and they taste great.
If you love recipes like this, you may also enjoy this Gingerbread Hot Cocoa Bomb recipe.
What You Need To Make This Peppermint Hot Cocoa Bombs Recipe
- dark chocolate bars (I used 72% cocoa. You can use any dark chocolate, just make sure it contains cocoa butter)
- Hershey’s Candy Cane Kisses
- Hot Cocoa Mix
- Miniature marshmallows
- white candy melts
- Candy cane sprinkles
- red candy melts
How to Make Peppermint Hot Cocoa Bombs
Full directions and measurements for this dish are in the printable recipe card below. These step-by-step photos and instructions are here to help you visualize how to make this recipe.
Start by breaking one chocolate bar into small pieces, and place in a glass bowl.
Microwave for 30 seconds at 50% power. Stir, and then return it to the microwave, heat another 15 seconds, and then stir again.
Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate.
You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered and will have a chalky appearance with possible streaks of white.
Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.
Place the silicone mold on a tray or flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into the molds.
Thoroughly coat the inside of the molds with a small silicone spatula or the back of a spoon.
Make sure to make the edges a little thicker, so that they don’t break when melding together. If the chocolate is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled chocolate.
Cool in the refrigerator for 1-2 minutes to set, and then remove. Heat the remaining chocolate per step 1, and repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges.
Place back in the refrigerator for another 2 minutes.
While the chocolate is setting, roughly chop approximately 15 candy cane Hershey Kisses.
Remove the chocolate from the refrigerator, and slowly pull the mold away from the chocolate, pushing up from the bottom to release.
Heat a small plate in the microwave for 15-20 seconds. Place a sphere open side down on the plate, and lightly twist to melt the edges.
Immediately fill with a couple of heaping tablespoons of hot cocoa mix, approximately 10 miniature marshmallows, and a tsp or more of chopped Hershey Kisses.
Place another chocolate sphere on the plate, and melt the edges, and place it on top of the filled sphere.
Next, melt the white candy melts per package instructions. Drape a sandwich bag or pastry bag over your hand, and fill it with the melted candy.
Cut the tip with kitchen shears, and pipe back and forth over the chocolate bomb. Add candy cane sprinkles.
Melt the red candy melts per package instructions, and repeat step 5 to fill a sandwich bag/pastry bag.
Cut the tip, and pipe over the white candy melts, and sprinkle the chopped Hershey Kisses on top.
Repeat with the remaining cocoa bombs.
When you’re ready to enjoy your cocoa bomb, heat the milk of your choice, place a cocoa bomb in a mug, and pour the milk over it and watch the hot cocoa mix and marshmallows explode in the milk!
Storage
Store your hot cocoa bombs in an airtight container at room temperature for up to two weeks or in the fridge for up to one month. These bombs are very delicate, so handle them with care!
Tips
- Use gloves to prevent the heat from your fingers to melt the chocolate while you are working.
- Be sure to not overfill the chocolate molds, or they will be difficult to remove and could break.
- You can also use a toothpick to help release the bombs from the mold if needed.
- You can switch up the chocolate for milk or white chocolate. If you want a stronger peppermint flavor, add a little peppermint flavoring to the melted chocolate.
- You can substitute the chopped Hershey Kisses for crushed peppermints, Andes Peppermint Crunch Baking Chips, or just use peppermint flavoring.
Substitutions and Variations
- Chocolate – You can switch up the chocolate for milk or white chocolate. If you want a stronger peppermint flavor, add a little peppermint flavoring to the melted chocolate.
- Mints – You can substitute the chopped Hershey Kisses for crushed peppermints, Andes Peppermint Crunch Baking Chips, or just use peppermint flavoring.
- Marshmallows – Not a fan of marshmallows? Then leave them out of this holiday hot chocolate bombs recipe.
Peppermint Hot Chocolate Bombs Recipe FAQs
Yes, these hot cocoa bombs can be frozen for up to six months. Just be sure to prevent them from being crushed in your freezer.
Yes, You can substitute the melted dark chocolate for melted white or milk chocolate.
When you’re ready to enjoy your cocoa bomb, heat the milk of your choice, place a cocoa bomb in a mug, and pour the milk over it and watch the hot cocoa mix and marshmallows explode in the milk!
More Must Make Christmas Recipes
- Galactic Cocoa Bombs
- Christmas Tree Brownie Bites
- Grinch Sugar Cookies
- Winter Wonderland Cake Pops
- White Chocolate Peppermint Cookies
Peppermint Hot Cocoa Bombs
Ingredients
- 5.5 ounces dark chocolate bars I used 72% cocoa. You can use any dark chocolate, just make sure it contains cocoa butter
- 12 Hershey’s Candy Cane Kisses
- 9 tbsp Hot Cocoa Mix
- ½ cup Miniature marshmallows
- ½ cup white candy melts
- ¼ cup Candy cane sprinkles
- ½ cup red candy melts
Instructions
- Start by breaking one chocolate bar into small pieces, and place in a glass bowl.
- Microwave for 30 seconds at 50% power. Stir, and then return it to the microwave, heat another 15 seconds, and then stir again.
- Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate.
- You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered and will have a chalky appearance with possible streaks of white.
- Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.
- Place the silicone mold on a tray or flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into the molds.
- Thoroughly coat the inside of the molds with a small silicone spatula or the back of a spoon.
- Make sure to make the edges a little thicker, so that they don’t break when melding together. If the chocolate is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled chocolate.
- Cool in the refrigerator for 1-2 minutes to set, and then remove. Heat the remaining chocolate per step 1, and repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges.
- Place back in the refrigerator for another 2 minutes.
- While the chocolate is setting, roughly chop approximately 15 candy cane Hershey Kisses.
- Remove the chocolate from the refrigerator, and slowly pull the mold away from the chocolate, pushing up from the bottom to release.
- Heat a small plate in the microwave for 15-20 seconds. Place a sphere open side down on the plate, and lightly twist to melt the edges.
- Immediately fill with a couple of heaping tablespoons of hot cocoa mix, approximately 10 miniature marshmallows, and a tsp or more of chopped Hershey Kisses.
- Place another chocolate sphere on the plate, and melt the edges, and place it on top of the filled sphere.
- Next, melt the white candy melts per package instructions. Drape a sandwich bag or pastry bag over your hand, and fill it with the melted candy.
- Cut the tip with kitchen shears, and pipe back and forth over the chocolate bomb. Add candy cane sprinkles.
- Melt the red candy melts per package instructions, and repeat step 5 to fill a sandwich bag/pastry bag.
- Cut the tip, and pipe over the white candy melts, and sprinkle the chopped Hershey Kisses on top.
- Repeat with the remaining cocoa bombs.
- When you’re ready to enjoy your cocoa bomb, heat the milk of your choice, place a cocoa bomb in a mug, and pour the milk over it and watch the hot cocoa mix and marshmallows explode in the milk!
Equipment
- Silicone half-sphere mold
- 2 Sandwich size food storage bags
Nutrition Information
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