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!
Servings: 3
Equipment
- Silicone Spheres
- Parchment Covered Baking Sheet
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.
Video
Notes
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!
Nutrition
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