Peppermint Hot Cocoa Bombs

Close up of Peppermint White Chocolate Cocoa Bombs in a gift box.

Print Add to Collection

Make your own delicious peppermint hot chocolate bombs with bits of peppermint candy and luscious chocolate!

Course Beverages, Dessert

Cuisine American

Keyword Peppermint Hot Chocolate Bombs, Peppermint Hot Cocoa Bombs

Prep Time 25

Chill Time, Divided 15

Total Time 40

Servings

Calories 336kcal

Author Ang Paris

Equipment

Silicone Mold
Piping Bags
Baking Sheet
Bowl
Spoon
pastry brush
Skillet

Ingredients

For the Bomb

1 cup White Chocolate Melting Wafers
peppermint candies crushed
sprinkles optional

For the Cocoa

¾ cup cocoa powder
¾ cup sugar
½ cup peppermint candies crushed

Instructions

In a small bowl, mix together to cocoa, sugar, and peppermint candies. Set aside.
¾ cup sugar, ½ cup peppermint candies, ¾ cup cocoa powder
For the white chocolate peppermint hot cocoa combs, start with a clean and dry silicone mold on a baking sheet.
Melt the chocolate according to package directions.
1 cup White Chocolate Melting Wafers
Pour the chocolate into each well and use a spoon to evenly spread the chocolate right up to the edges.
Place the tray in the freezer for 5-10 minutes.
Remove from the freezer and add a second layer of chocolate anywhere that seems a bit thin, especially around the top rim of the circle.
Return to the freezer for 5 more minutes.
Remove the chocolate halves from the mold and set them on to the chilled tray from the freezer.
Add a ¼ cup of the cocoa mix to three of the bombs.
Then gently melt the edges of the circles on a hot plate so you’ll have a smoother seam between the two halves. Repeat with the other halves.
Heat the edges of the empty halves again, one at a time, and set them onto one of the filled halves.
When all of the bombs are filled and sealed together you can drizzle the remaining melted chocolate on top.
Immediately sprinkle with the crushed peppermints and spinkles, if desired.
peppermint candies, sprinkles
Set the finished bombs back in the fridge or freezer for a few minutes to help the chocolate drizzle harden.
To use the bombs: Heat 1 cup of milk to around 140 degrees Fahrenheit and carefully pour over the top of the bomb and then stir until smooth.

Notes

Making Hot Cocoa with a Peppermint Bomb

Heat your favorite milk to around 140-degrees F. Place the hot cocoa bomb into a mug and carefully pour the milk over the top of the bomb and stir until the cocoa is smooth.

If you prefer, you can also make it with hot water, however, the cocoa will not be as creamy.

Nutrition