Peppermint Hot Cocoa Bombs
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Peppermint hot cocoa bombs are a rich creamy way to cozy up indoors and enjoy the cold-weather months. These Christmas hot chocolate bombs are easy to make and a joy to use. To release the magic, add hot milk!
📌 PIN PEPPERMINT HOT COCOA BOMBS
KITCHEN TOOLS FOR HOT COCOA BOMBS
Store-bought hot chocolate bombs are fairly expensive. But if you invest in a few basic supplies you can make hot cocoa bombs at home for a fraction of the cost. Like these fun mummy Halloween Hot Cocoa Bombs and jolly snowman ☃️ Christmas hot chocolate bombs.
During the holidays you’ll want to make several batches. Use them as hostess gifts, holiday gifts, or stocking stuffers.
Best molds for this recipe
Buy Now → 👩🏻🍳 KITCHEN TIP: I recommend purchasing bright-colored silicone molds. One of my sets is brown. Not a fabulous choice. When using those molds (the same color as chocolate) it’s difficult to see if the chocolate is evenly spread throughout the wells. I like my red set so much better!
🛒 INGREDIENTS
DIY Hot Cocoa Mix
- Powdered sugar
- Cocoa powder, natural unsweetened
- Sea salt
- Premium chocolate baking bar (like Guittard)
- Candy canes, crushed
- Mini marshmallows
Peppermint Hot Cocoa Bombs
- Chocolate candy coating (like Target brand “Good & Gather”)
- DIY hot cocoa powder mix (above)
For Serving Hot Cocoa Bombs
- Whole milk
- Full-size candy canes (optional garnish)
- Mini marshmallows
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for these Christmas hot chocolate bombs? Don’t put on your shoes and head to the market. Instead, head to your pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- DIY Chocolate Powder: Use store-bought cocoa mix instead. Use the type with mini marshmallows, or add mini marshmallows to the mix.
- Powdered Sugar: Make your own powdered sugar from granulated sugar. Process sugar in a blender or food processor until fine and fluffy. One cup granulated sugar yields about 2 cups powdered sugar.
- Premium Chocolate Bar: A great option is Trader Joe’s “Pound Plus” dark chocolate bar, or a high-end block of chocolate. It’s worth the cost to achieve the best-tasting DIY hot chocolate bombs.
- Chocolate Candy Coating: This ingredient melts smoothly and doesn’t need to be tempered. For a similar result, use Ghirardelli Dark Chocolate Melting Wafers. They’re easy to use with no tempering required.
- Mini Marshmallows: You can use regular mini marshmallows, Jet-Puffed Bits vanilla marshmallows, or freeze-dried (dehydrated) mini marshmallows. In a pinch, use large marshmallows. Just chop them into small pieces or tiny cubes.
- Candy Canes: Sub with hard peppermint starlight candy and/or soft peppermint candy.
📖 RECIPE STEPS
DIY Hot Cocoa Mix
In a medium mixing bowl, combine ingredients for DIY hot cocoa mix: powdered sugar, cocoa powder, pinch of salt, very-finely-chopped chocolate, crushed candy canes, mini marshmallows. Set the bowl aside.
Peppermint Hot Cocoa Bombs
RECIPE PREP: Wash 2 silicone molds with warm soapy water. Dry with a lint-free cloth. Any speck or residue on the molds will cause blemishes on the candy. For gorgeous hot chocolate bombs the molds must be very clean.
- STEP 1: Melt chocolate candy coating according to package instructions. Add a few tablespoons melted chocolate to each well of the 2 molds. With a pastry brush or small spoon, spread chocolate around the mold in a thick even layer. Place the molds on a baking tray for stability.
- STEP 2: Put molds in the freezer 10 minutes, or until chocolate has hardened. Once chocolate has set, put on a pair of kitchen gloves to avoid getting fingerprints on the exterior of the cocoa bombs. Carefully remove the chocolate cups from the molds. Transfer empty cups to a mini baking tray.
- STEP 3: Fill half the chocolate cups with DIY hot cocoa mix. Depending on the size of your silicone molds, there may be some cocoa mix left over. Leave 6 cups empty. Those will be the tops.
- STEP 4: Heat a small skillet over medium heat until just warm. Remove pan from heat. Working with 1 empty chocolate cup at a time, place cup into the warm pan with the rim side down. Let edges of the rim slightly melt for 1 to 2 seconds. With gloved hands, place melted chocolate edge on a filled cup.
- STEP 5: Gently press the 2 spheres together to seal them into a round peppermint hot cocoa bomb. Repeat the process in Step 4 to assemble the remaining treats.
- STEP 6: Drizzle additional melted chocolate over the top in a zig-zag pattern. Immediately sprinkle the Christmas hot chocolate bombs with crushed candy canes or candy sprinkles. Just like Santa likes them.
HOW TO USE A HOT CHOCOLATE BOMB
A hot cocoa bomb contains all ingredients needed to create a delicious mug of hot chocolate. Hot milk is needed to activate the contents. Hot water can be used instead, but it cannot match the creamy mouthfeel milk provides.
Plop a hot chocolate bomb into a wide cozy mug. Pour steaming hot milk over the top. Watch as the sphere of chocolate melts or “explodes”, revealing the sumptuous tasty ingredients inside. Stir well with a spoon and enjoy!
GARNISH THE BEVERAGES: After activating peppermint hot cocoa bombs, garnish the beverages with full candy canes and mini marshmallows.
🤔 RECIPE FAQ
These are the most commonly-asked questions when making peppermint hot cocoa bombs, and the most helpful answers for recipe success.
This is not recommended. But if the chocolate chips you have on hand are a high-end product, they can be used. But they’ll need to be tempered. For best results, refer to this Basic Guide for Tempering Chocolate by King Arthur’s Flour.
Although you can finely chop chocolate with a chef’s knife, I’ve discovered a wonderful kitchen hack for this: a vegetable peeler. It’s much less labor intensive. It shaves chocolate quickly and easily.
The chocolate may have been heated too long. When this happens, the chocolate will look dull, it may be soft and bendy, and may have white streaks throughout. Before continuing, finely chop some additional chocolate. Stir it into the heated chocolate until completely melted.
Yes, but only if using a high-quality ingredient like LINDT white chocolate bars. For ease of use, I recommend vanilla-flavored almond bark. This ingredient is also known as white chocolate bark, white candy melts, or vanilla-flavored candy wafers. My preference: Good & Gather vanilla candy coating from Target.
Place hot cocoa bombs in cupcake liners. Store them in an airtight container or food-safe cellophane bags. In warm weather, keep them in the fridge up to 1 month but no longer as condensation will start changing their texture. During cold-weather months, store at room temperature (on countertop or in a dark pantry) up to 2 weeks.
Place each in a cupcake wrapper. Transfer to small cellophane bags. Tie the bags with white/red cotton bakers twine (string). Gift peppermint hot cocoa bombs alone, or along with a special mug.
🎄more christmas recipes
Here are some enchanting holiday recipes to enjoy with your peppermint hot cocoa bombs. Each is a time-tested favorite. Print them out or pin them to Pinterest to save them for later.
- Peppermint Meringues
- Cranberry Cupcakes
- Gingerbread Loaf
- Tiramisu
- Gingerbread Man Cookies
- Tiramisu Cupcakes
rate this recipe ⭐️⭐️⭐️⭐️⭐️
Friends and family say these are the BEST peppermint hot chocolate bombs they’ve ever experienced! They’re gorgeous and festive, and taste awesome. Made with premium chocolate, they “explode” beautifully in the mug.
If you enjoyed this easy recipe, give it a 5-star rating in the comments. Then be a recipe hero. Share it with others on Facebook. Most everyone loves Christmas hot cocoa bombs. Let’s show them how to make these at home.
Peppermint HOT COCOA BOMBS
- Total Time: 30 Minutes
- Yield: 6 Servings 1x
Description
These handcrafted peppermint hot cocoa bombs are luxurious, sumptuous and delicious. When activated with hot milk, the beautiful creamy mouthfeel is what Christmas dreams are made of!
Ingredients
DIY HOT COCOA MIX
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder, natural unsweetened
- 1 pinch sea salt
- 4 ounces premium chocolate baking bar (like Guittard), very finely chopped
- 1/4 cup candy canes, crushed
- 1/2 cup mini marshmallows
PEPPERMINT HOT COCOA BOMBS
- 1 16–ounce package chocolate candy coating (like Target’s store brand: “Good & Gather” Chocolate Candy Coating)
- DIY hot cocoa powder mix (above)
FOR SERVING HOT COCOA BOMBS
- Whole milk
- Full-size candy canes (optional garnish)
- Mini marshmallows
Instructions
DIY HOT COCOA MIX
In a medium bowl, combine powdered sugar, cocoa powder, pinch of salt, very-finely-chopped chocolate, crushed candy canes, and mini marshmallows. Set the bowl aside.
PEPPERMINT HOT COCOA BOMBS
RECIPE PREP: Wash 2 silicone molds with warm soapy water. Dry with a lint-free cloth. Any speck or residue on the molds will cause blemishes on the candy. For gorgeous hot chocolate bombs the molds must be very clean.
- Melt chocolate candy coating according to package instructions. Add a few tablespoons melted chocolate to each well of the 2 molds (creating a total of 12 chocolate cups). With a pastry brush or small spoon, spread chocolate around the mold in a thick even layer. Place molds on a baking tray for stability.
- Put molds in the freezer 10 minutes, or until chocolate has hardened. Once chocolate has set, put on a pair of kitchen gloves to avoid getting fingerprints on the exterior of the cocoa bombs. Carefully remove the chocolate cups from the molds. Transfer empty cups to a small baking tray.
- Fill half the chocolate cups with DIY hot cocoa mix. Depending on the size of your molds, there may be some cocoa mix leftover. Leave 6 cups empty. Those will be the tops.
- Heat a small skillet over medium heat until just warm. Remove pan from heat. Working with 1 empty chocolate cup at a time, place cup into the warm pan with the rim side down. Let edges of the rim slightly melt for 1 to 2 seconds. With gloved hands, place melted chocolate edge on a filled cup.
- Gently press the 2 spheres together to seal them into a round peppermint hot cocoa bomb. Repeat the process in Step 4 to assemble the remaining treats.
- Drizzle additional melted chocolate over the top in a zig-zag pattern. Immediately sprinkle the hot chocolate bombs with crushed candy canes or candy sprinkles.
Notes
HOW TO ACTIVATE A HOT COCOA BOMB: Plop a peppermint hot chocolate bomb into a wide cozy mug. Pour steaming hot milk over the top. Watch as the sphere of chocolate melts or “explodes”, revealing the tasty ingredients inside. Stir well with a spoon. If desired, garnish with a candy cane and mini marshmallows.
- Prep Time: 20 Minutes
- Chill Time: 10 Minutes
- Cook Time: 0 Minutes
- Category: Dessert, Drinks
- Method: No-Bake
- Cuisine: American
PEPPERMINT HOT COCOA BOMBS > JOIN THE CONVERSATION
Do you love making or activating Christmas hot chocolate bombs? What do you think of this easy recipe? Who would you like to share a batch of these treats with? Join the conversation in the comments below!
We had so much fun making these – thank you!
These hot chocolate bombs are so cute! Once I got started they weren’t that difficult to make either. They are going to make such cute neighbor gifts.
I made these as gifts this year and they turned out so cute! Thanks much for showing me how easy it was!
Ah, such a fun recipe! I could make it over and over again… it will always put a smile on my face!
This was so fun to make and drink!! Everyone at my house enjoyed this! Really perfect for the holidays!