Peppermint Hot Cocoa Bombs (Printable)
Chocolate spheres filled with cocoa and peppermint that melt into a comforting holiday drink.
# What's Needed:
→ Chocolate Shells
01 - 10.5 oz semisweet or dark chocolate, finely chopped
→ Filling
02 - 6 tbsp high-quality hot cocoa mix
03 - 18 mini marshmallows
04 - 2 tbsp crushed peppermint candies
→ Decoration (optional)
05 - 1.75 oz white chocolate, melted
06 - 2 tbsp additional crushed peppermint candies
# How to Make It:
01 - Melt the semisweet or dark chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
02 - Using a pastry brush or spoon, coat inside of silicone half-sphere molds evenly with melted chocolate; refrigerate for 10 minutes. Apply a second coat and chill until firm.
03 - Carefully unmold chocolate half-spheres and fill half with 1 tablespoon cocoa mix, 3 mini marshmallows, and a sprinkle of crushed peppermint candies.
04 - Warm a plate in the microwave, press rim of empty half-sphere onto the plate briefly to melt the edge, then seal atop filled half-sphere; smooth seam gently. Repeat for remaining spheres.
05 - Drizzle melted white chocolate over the assembled bombs and sprinkle with extra crushed peppermint candies. Allow to set thoroughly.
06 - Place one cocoa bomb in a mug; pour 1 cup hot milk over it and stir until fully melted before enjoying.
# Tips for Success:
01 -
- It's like a secret cocoa treat that melts right in your mug, surprising everyone with festive flavors
- The combination of peppermint and chocolate quickly became my go-to comfort during chilly nights
02 -
- Using high-quality chocolate that melts smoothly is key to getting those beautiful, crackable shells
- Warming the plate just right for sealing those halves prevents cracking and keeps each bomb perfectly sealed
03 -
- Temper your chocolate for that satisfying snap and glossy finish
- The secret is applying two thin coats of chocolate in the molds for extra sturdiness without adding bulk