If you’ve never had a peppermint hot chocolate bomb, now is the time! These cute spheres of creamy chocolate are filled with hot cocoa mix, marshmallows and crushed peppermint for an extra dose of wintery joy!
Peppermint Hot Chocolate Bombs are the most delicious, decadent and adorable way to enjoy your hot cocoa this season. The addition of peppermint in this recipe creates the ultimate flavor sensation!
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Hot chocolate is the best kind of cold weather experience. The fragrance, flavor and rich warmth create the coziest tradition!
I love this decadent and cozy treat and of course, I always love sharing, too. You’ll find my best Hot Chocolate Mix for Gifting, Pink Hot Chocolate, and even this incredible Spiked Hot Chocolate for the grown-ups.
Recently I introduced you to the most soothing and fun new way to experience this drink: these classic Hot Chocolate Bombs! I’m so excited to bring you the next installment in this little series…Peppermint Hot Chocolate Bombs.
Made with white chocolate or milk chocolate, I think you’re going to love these! They are gorgeous, festive and oh-so-cozy.
There’s just something about peppermint that resonates for the holidays and winter. It’s the perfect zesty little zing that warms you through and through!
I love peppermint so much that I have a round-up of all my favorite peppermint recipes! Love peppermint too? Check out these 10 Easy Peppermint Desserts for the Holidays!
Why You’ll Love Peppermint Hot Chocolate Bombs
- So easy
- Make a beautiful gift
- Incredibly delicious
- Easy to decorate
- They’re so fun!
Tools to Use
- Chocolate Sphere Mold – A 2.5 inch mold makes the perfect amount of chocolate for 1 cup of hot milk. 2 inches or larger is easier to fill with hot cocoa mix and marshmallows, too. You can use a truffle size in a pinch.
- Clear Glass Mugs – Clear glass mugs make it easy to watch the bomb melt before your eyes! These are the perfect diameter for a hot chocolate bomb. You can even wrap a bomb in a mug with cellophane for a charming handmade gift!
- Baking Sheet – It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate.
Ingredients and Substitutions
- Chocolate – Milk chocolate melting wafers are my go-to for luxuriously silky chocolate, but chocolate chips and baking chocolate will also work. I experimented with both white chocolate and milk chocolate for this recipe and both worked beautifully.
- Mini Marshmallows – Traditional work as well, but you can’t pack too many into the bomb. You can also use the freeze dried marshmallows (the type that come inside boxes of cereal).
- Hot Chocolate Mix – Store-bought or homemade. It’s so easy to make your own (eliminate dry milk)!
- Crushed Peppermint – This gives you the burst of peppermint flavor! You can purchase crushed peppermint or crush your own using mallet. Candy canes are easier to crush. Simply place in a plastic bag (for easy cleanup) and run a rolling pin over it.
Variations
- Use a teaspoon of peppermint extract mixed in with the melted chocolate wafers for even more peppermint flavor!
- Drizzle with more melted chocolate, crushed peppermint, or sprinkles.
How to Make
- Melt Chocolate – To begin, melt chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth or milk chocolate on regular power in 15 second increments, stirring in between, until smooth.
- Fill Mold – Next, add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Eliminate Excess – Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze to Set – Freeze 7 minutes.
- Warm Plate and Spoon – Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
- Remove – Remove mold from freezer. Flip over and press gentlly on the top of each sphere to carefully onto your baking sheet.
- Fill – Remove from freezer and fill each of 3 spheres with a tablespoon of white hot chocolate mix, 1 tablespoon crushed peppermint, 2 tablespoons marshmallow bits.
- Seal – Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Decorate – Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with crushed peppermint.
- Set – To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the “yield” button near the ingredients in the recipe card to double or triple your recipe.
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and be prepared.
- Don’t Overheat – White chocolate can burn. To prevent burning, stir every 15 seconds until smooth.
- Touch Minimally – Chocolate warms quickly. Touch as minimally as possible to prevent spheres from changing shape or making fingerprints.
- For Gifting – These clear glass mugs are the perfect diameter for this size of hot chocolate bomb. Bonus! It’s so much fun to watch the melting happen before your eyes. You can wrap Hot Chocolate Bombs in mugs with cellophane and tie with a ribbon for gifting!
- Or wrap individually – in cellophane bags and seal with a personalized label or piece of washi tape.
How to Use a Peppermint Hot Chocolate Bomb
- To make a cup of hot chocolate, place one peppermint hot chocolate bomb in a mug.
- Pour one cup of hot milk over bomb.
- Stir until incorporated and enjoy!
Serving Suggestions
- Top with homemade whipped cream
- Garnish with more crushed peppermint
- Serve and stir with a candy cane
Frequently Asked Questions
Is it better to make hot chocolate with milk or water?
You can use either! We prefer to use milk because it creates a creamier experience. However, water can allow the characteristics of your chocolate to shine, so it’s totally a personal preference!
What’s good to put in hot chocolate?
All the sweet additions! Marshmallows and whipped cream are classic hot chocolate toppers, but you can also add liquor like Peppermint Schnapps!
How to Store
- Room Temperature – Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
- Refrigerator – Peppermint hot chocolate bombs can be temporarily refrigerated, but will cause condensation.
Dietary Considerations
- Gluten Free (if you use a gluten free hot chocolate mix)
- Vegetarian
- Nut Free
Peppermint Hot Chocolate Bomb
If you've never had a hot chocolate bomb, now is the time! These cute spheres of creamy chocolate are filled with hot cocoa mix, marshmallows and crushed peppermint for an extra dose of wintery joy!
Ingredients
- 8 ounces chocolate white or milk chocolate wafers, chips or baking chocolate
- 3 tablespoons hot chocolate mix white or milk hot chocolate
- 3 tablespoons crushed peppermint
- 6 tablespoons marshmallow bits
Instructions
- Line a baking sheet with parchment paper and gather all supplies at your workspace.
- In a small microwave-safe bowl, melt white chocolate on 50% power in 15 second increments, stirring in between, until smooth or milk chocolate on regular power in 15 second increments, stirring in between, until smooth.
- Add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze 7 minutes to set.
- Meanwhile, warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
- Remove mold from freezer. Flip over and press gentlly on the top of each sphere to carefully onto your baking sheet.
- Fill half of the spheres with a tablespoon of white hot chocolate mix, 1 tablespoon crushed peppermint, 2 tablespoons marshmallow bits.
- Place the open end of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible to prevent fingerprints. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Optional: Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with crushed peppermint and or marshmallow bits.
- To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Tips
Substitutions
- Chocolate – Wafers, chocolate chips or baking chocolate. White, milk or dark chocolate.
- Marshmallow Bits – Found in packages of marshmallow lovers or in a shaker near the ice cream at your grocer. You can also use mini marshmallows but won’t be able to fit as many inside the bomb!
- Water instead of milk – Yes, you can use hot water to make your mug of hot cocoa, but it won’t be quite as creamy!
To Store
Room Temperature – After you make them, hot chocolate bombs can be stored at room temperature for up to two weeks in an airtight container or a food safe cellophane gift bag. Make sure you’re storing them in a pantry or away from heat sources or sun.How to Use Hot Chocolate Bombs
- To make a cup of hot chocolate, place one hot chocolate bomb in a mug.
- Pour one cup of hot milk over bomb.
- Stir until well incorporated and enjoy!
Calories: 618kcal | Carbohydrates: 90g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 172mg | Potassium: 221mg | Fiber: 5g | Sugar: 73g | Vitamin A: 2IU | Calcium: 56mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Equipment
Silicone Spheres
