Peppermint Hot Chocolate Bombs
These peppermint hot chocolate bombs are an easy and cozy winter treat that combines rich chocolate with refreshing peppermint for a nostalgic and delicious experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 hot chocolate bombs 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz good-quality dark or semi-sweet chocolate, chopped or chips
- 1 tsp coconut oil (optional, for a shiny finish)
- 1/2 cup mini marshmallows
- 2 tbsp crushed peppermint candies or candy canes
- 2 tbsp high-quality hot cocoa mix
- Extra crushed peppermint for sprinkling (optional)
- 2 oz white chocolate chips (for drizzle, optional)
Instructions
- Temper the chocolate by melting 2/3 of it in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and about 110°F (43°C). Stir in the remaining 1/3 until melted and cooled to about 88-90°F (31-32°C).
- Spoon about 2 tablespoons (30 g) of melted chocolate into each mold cavity. Tilt and rotate the mold to cover all sides evenly, about 1/8-inch thick. Scrape off excess chocolate with a spatula. Place the molds upside down on parchment and refrigerate for 5 minutes to set.
- Add a second layer of chocolate for sturdiness, repeat the tilting and scraping process. Chill again until fully firm, around 10-15 minutes.
- Carefully remove half of the chocolate shells from the molds. Fill each with 1 tablespoon (15 ml) of hot cocoa mix, a generous teaspoon of mini marshmallows, and a sprinkle of crushed peppermint.
- Warm a plate slightly, and press the empty chocolate halves onto it for a second to melt the edges. Quickly sandwich the filled halves together. Clean up any rough edges with a warm spatula. Place bombs seam-side down on parchment and chill 10 minutes to set.
Notes
Temper the chocolate carefully for a shiny, firm shell. Keep tools dry to avoid chocolate seizing. Chill between coats to prevent cracking. Warm the plate just right when sealing to avoid melting the whole bomb. For dairy-free, use dairy-free chocolate and coconut marshmallows. Crushed peppermint candies can be swapped for peppermint extract (1/2 tsp) for less crunch.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 275
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: peppermint hot chocolate bombs, hot chocolate bombs, peppermint chocolate, winter treats, holiday desserts, easy chocolate bombs, cozy drinks