These peppermint cocoa bombs are the perfect treat for the holidays and wintertime! The easy hot chocolate bombs recipe is made with peppermint-flavored candy melts, hot cocoa mix, mini marshmallows, and crushed peppermint candy for the ultimate festive flavor.
Peppermint Hot Chocolate Bombs
After sharing adorable corgi hot chocolate bombs and cute mini chocolate bombs, I’m back with another tasty recipe: peppermint cocoa bombs! Although we usually associate peppermint hot chocolate with Christmas time, I love this flavor combo year-round.
And let me tell you, these peppermint hot cocoa bombs are so good! They have just the right amount of peppermint flavor and chocolate aroma. And staying in tune with the candy cane theme, we’ll be using peppermint candy melts for the chocolate shells and peppermint candy as decorations.
Get ready to curl up to a warm cup of hot chocolate loaded with candy cane flavor on a cold winter’s day. Made in about 30-minutes, this hot chocolate bomb recipe with marshmallows is quick, easy and fun to make. This recipe guides you on how to create a hollow peppermint ball that you can fill with your favorite store-bought or homemade hot chocolate mixture. Kids and adults both love watching this delicious holiday treat melt revealing the delicious, hot chocolate drink nestled inside.
What Is A Hot Cocoa Bomb?
Hot cocoa bombs have been going strong for a while now. In case you’ve never heard of them, let me explain what they are what makes them so much fun. A hot cocoa bomb is a hollow sphere made of chocolate stuffed with hot chocolate mix, marshmallows, and sweets.
To enjoy them, you add hot milk into a mug and drop in a hot cocoa bomb. The warmth of the milk melts the chocolate shell and releases the delicious filling. It’s so much fun to watch and drink!
My peppermint hot cocoa bombs are not only gorgeous but so delicious! To make the recipe, you’ll need only a handful of easy-to-find ingredients. Here’s your shopping list!
- Peppermint candy melts: These white candy melts taste peppermint flavored and are adorned with tiny red specks. They make this treat look extra festive and infuse your hot chocolate with a delicious candy cane aroma.
- Hot cocoa mix dissolves in the warm milk and adds a rich chocolate note. Use your favorite store-bought hot cocoa mix, or try my quick hot chocolate mix recipe that I’m sharing further down in this post.
- Peppermint candies: We’ll be stuffing and decorating the hot chocolate bombs with crushed peppermint candy. The red and white pieces add festive cheer and really bring out the peppermint flavor. I used candy canes, but you could also try starlight mints or other peppermint candies.
- Mini marshmallows make these white chocolate bombs super cozy. I filled my hot cocoa bombs with white marshmallows. Of course, colorful marshmallows would be nice as well.
Before starting with the hot cocoa bomb recipe, assemble the following tools and supplies:
- Semi-Sphere Silicone Mold: This supply is crucial to creating these peppermint hot cocoa bombs. I strongly recommend using silicone bomb molds because the material is flexible and makes it easy to unmold the chocolate spheres.
- Spoon to spread the chocolate throughout the mold. Alternately, a pastry brush also works and may be easier depending on your comfort level.
- Ziplock bag for decorating.
- Large ceramic platter to hold the chocolate bombs during the assembling process.
- Small frying pan to heat the edges of the chocolate shells.
- Microwave-safe bowl: This is necessary to melt the peppermint candy melts in the microwave. However, you may also use a double boiler or melting pot.
- Small bowl: Use a small bowl to contain the crushed peppermints until ready to use.
How to Make Peppermint Cocoa Bombs
Making hot chocolate bombs involves quite a few steps, but it’s easy, I promise. Let’s go over the process step-by-step.
1. To get started, set the plate in the freezer. Then crush the peppermint candies.
TIP: I typically place the candy inside a large Ziploc bag then go over it with a rolling pin. However, if you have a food processor, it will make the process faster and easier. I recommend using the finer pieces of peppermint on the inside of the hot cocoa balls. While the larger chunks may be used to decorate the tops.
Make the chocolate spheres
2. Melt candy according to package directions using your preferred method. (See the FAQ sections for more information on melting techniques.)
3. Add a spoonful of melted candy to each of the mold cavities. Then use a spoon to spread the peppermint candy inside the mold. Make sure to coat the entire cavity so it covers the entire interior, including the sides. (Alternately you may also use a pastry brush to assist with this step.)
TIP: As this recipe makes six peppermint hot cocoa bombs, you need to coat twelve cavities from two molds. You can make these all at once. Or make and freeze half and then repeat the process if you only have one mold.
4. Transfer the leftover melted candy to a Ziplock baggie and set aside. You’ll use the remainder of the candy to decorate the chocolate balls after they’ve been pieced together.
5. Now set the candy-filled molds in the freezer for 5 minutes.
Once all of the candy is solid, you are ready to fill the candy shells with hot chocolate mix and seal the two sides together.
Assemble the cocoa bombs
6. To assemble the peppermint cocoa bombs, heat a small frying pan on the stovetop over low-medium heat.
7. Then, remove both the plate and candy-filled molds from the freezer.
TIP: The cold plate will help prevent the candy from melting as you work.
8. Gently remove the candy semi-spheres from the mold. You need to be careful with removal as you need them to stay in one whole piece. Then place each candy shell upside down onto the chilled plate.
9. Grab one semi-sphere of candy. Holding it hollow side down, gently touch the open side to the hot pan. This will slightly melt a thin layer of the candy coating allowing the two halves to be pieced together.
10. Now flip the candy semi-sphere over to fill. Add one Tablespoons of either store-bought or homemade cocoa mix, a pinch of the crushed peppermint candy.
Then add 3-4 marshmallows to each shell.
TIP: For a fun twist, try using mini freeze dried marshmallows instead. As these are smaller and more condensed, you can add additional marshmallows of this size for extra flavor.
11. Repeat the step 9 with with a second half sphere. Carefully touch the open side of the candy half circle to the hot pan. Then set it on top of the candy shell you just filled to form a whole sphere. The hot candy should seal the two halves together to form a complete cocoa filled ball.
12. Continue working with the remaining shells until you have made all six of the hot cocoa bombs with peppermint.
Once made, you are ready to decorate your creations!
13. If the Ziploc bag of candy has solidified, gently reheat for about 10-15 seconds. Massage the bag to ensure a fluid mixture. Then snip off the very corner of the bag.
TIP: If you have a piping bag with a tip you can use that in place of the Ziploc bag.
14. Next, drizzle the melted candy in a circular motion on top of each cocoa bomb. Top the candy drizzle with the crushed peppermint candies while it is still warm.
TIP: You can gently press the crushed candy into the melted candy to ensure it stays it place.
Tips for the Best Peppermint Hot Cocoa Bombs
When it comes to making hot cocoa bombs, there are a few extra tips I’d like to share here to make the recipe a success!
- Use low heat to melt the candy wafers. Candy melts burn quickly, so set your microwave to medium power.
- Put the silicone mold on a cutting board or tray so you can easily lift and move it to the freezer when it’s time to chill the chocolate shells.
- Make sure the inside edges of the cocoa bombs are completely covered and not too thin. If this part is thin, the shell might break as you attempt to assemble your hot cocoa bomb.
- Wear powder free gloves when handling the hot cocoa bombs because you don’t want to smear the smooth exterior and leave fingerprints.
Homemade Hot Cocoa Mix
As mentioned, you can either fill these DIY peppermint cocoa bombs with store-bought hot cocoa or try my quick homemade recipe. It has only the following 3 ingredients:
- 1/2 cup milk powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
Combine everything in a small mixing bowl and store in an airtight jar. The recipe makes 1 cup hot chocolate mix, and you’ll need 6 tablespoons for this hot cocoa bombs recipe.
How to Use Hot Cocoa Bombs
You have essentially two options to use these peppermint hot cocoa bombs: Place them in a mug and pour hot milk over them or drop them in a cup of hot milk. Either method works. You just want to make sure the milk is hot and steamy.
As the chocolate melts, they burst open and reveal the hot chocolate mix and crushed peppermint candy. Then, you give the whole thing a quick stir, and you’ll end up with an instant peppermint hot chocolate. Yummy!
Hot cocoa bombs keep well for several weeks. Store them in an airtight container at room temperature away from direct sunlight and heat sources.
Gifting Candy Cane Hot Chocolate Bombs
Hot chocolate bombs are fragile, and you want to package them securely for gift giving. I like to buy takeout boxes, stuff them with paper towels, and nestle my homemade hot cocoa bombs securely inside.
- 8 oz. Wilton Peppermint Candy Melts
- 6 Tablespoons Hot Chocolate Mix
- ⅛ Cup Crushed Peppermint Candies
- 18-24 Mini Marshmallows
- Set a plate in the freezer. Then crush the peppermint candies.
- Melt the candy wafers according to package directions using your preferred method.
- Add a spoonful of melted candy to each of the mold cavities. Use a spoon to spread the peppermint candy inside the mold. Make sure to coat the entire cavity so it covers the entire interior, including the sides.
- Transfer the leftover melted candy to a Ziplock baggie and set aside.
- Now set the candy-filled molds in the freezer for 5 minutes.
- Heat a small frying pan on the stovetop over low-medium heat.
- Remove the plate and candy-filled molds from the freezer.
- Gently remove the candy semi-spheres from the mold. Then place each candy shell upside down onto the chilled plate.
- Grab one semi-sphere of candy. Holding it hollow side down, gently touch the open side to the hot pan.
- Flip the candy semi-sphere over to fill. Add one Tablespoons of either store-bought or homemade cocoa mix, a pinch of the crushed peppermint candy, and 3-4 marshmallows.
- Repeat step 9 with with a second half sphere. Carefully touch the open side of the candy half circle to the hot pan. Then set it on top of the candy shell you just filled to form a whole sphere. The hot candy should seal the two halves together to form a complete cocoa filled ball.
- Continue working with the remaining shells until you have made all six of the hot cocoa bombs with peppermint.
- If the Ziploc bag of candy has solidified, gently reheat for about 10-15 seconds. Massage the bag to ensure a fluid mixture. Snip off the very corner of the bag.
- Drizzle the melted candy in a circular motion on top of each cocoa bomb. Top the candy drizzle with the crushed peppermint candies while it is still warm.
Amount Per Serving: Calories: 356Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 179mgCarbohydrates: 85gFiber: 1gSugar: 59gProtein: 2g
Frequently Asked Questions
Making hot cocoa bombs with peppermint isn’t over difficult — especially after you have a few under your melt. However, if you’ve never make this type of winter treat before, then you may have a few questions. This section covers the answers to your most common inquiries.
Do I need to temper candy melts?
No. I chose candy melts for the recipe because candy melts don’t require tempering. Tempering is a process where chocolate is heated and cooled several times to achieve a glossy, satin-like finish. However, it isn’t necessary to temper candy melts. They melt beautifully and set up with a nice, velvety finish.
How do you melt candy melts to make peppermint hot cocoa bombs?
There are three basic ways to melt the Peppermint Wilton candy melts called for in this recipe — the microwave, a double boiler, and a melting pot.
- Microwave: If you’d like to use a microwave to melt the candy melts for these peppermint hot cocoa bombs, place them inside a microwave safe container. Then heat at 50% power in 15 to 30-second intervals. Stir as go, just until completely melted. Then wait a minute to allow the rest of the contents to become a fluid liquid.
- Double Boiler: If you’d like to use a double boiler, first heat 1-2″ of water in the lower pot. Bring the water to simmer, then remove from heat. Next, add the candy melts to the top pan. Then stir the peppermint candy melts constantly, until smooth and melted
- Melting Pot: To use a candy melting pot, simply follow the instructions that come with the device. As this product comes with a silicone insert, clean up is quick and easy!
How do you crush peppermint candy?
You got several options to crush peppermint candy. Candy canes can simply be broken into smaller pieces. To mash compact peppermint candies such as starlight mints, place them in a zip-top back. Close the bag and put it on a folded kitchen towel. Using a rolling pin or mallet, pound until crushed.
How do I adapt these hot cocoa bombs for other holidays?
Once you see how much fun hot cocoa bombs are, you’ll be tempted to make them on repeat. It’s super simple to adapt my chocolate bombs recipe for other holidays and occasions. Here are a few ideas:
- Valentine’s Day: To celebrate the day of love, use pink candy melts for the chocolate shell and decorate your hot chocolate bombs with cute heart sprinkles.
- St Patrick’s Day: Green candy wafers and shamrock sprinkles are excellent options to create St Patrick’s Day-themed cocoa bombs.
- Easter: To imitate the look of robin eggs, make the chocolate shells with blue candy melts. Then drop dark chocolate over the speheres and adhere mini candy eggs.
- Thanksgiving and fall: Orange candy melts recall the look of pumpkins, and a pinch of pumpkin pie spice adds a warming aroma.
Should hot chocolate bombs be refrigerated?
Candy melts and hot cocoa mix do not need to be refrigerated under normal circumstances to maintain freshness. Therefore, as a hot chocolate bomb recipe is made using candy melts and hot cocoa mix, it does not need to be refrigerated.
The exception to this is if you live in an area with hot temperatures or in an environment that is not temperature controlled. In this instance, where a chocolate bar would normally melt if left out, I do recommend refrigerating your peppermint cocoa bombs so they don’t melt.
Are these peppermint hot cocoa bombs better with milk or water?
Both milk and water are acceptable choices when making hot chocolate. However, using milk will give your drink a richer flavor reminiscent of your childhood.
How do you get perfect seams on a hot chocolate bomb?
You don’t need perfect seams to create delicious, round peppermint candy balls filled with hot cocoa mix. However, if you’re a perfectionist, I get it. You can achieve beautiful seams by running a glove finger across the seam when attaching the two sides. Alternately, you can also pipe a strip of icing along the seam and top with sprinkles or crushed candy canes and peppermints.
More Holiday Recipes
I love gifting and receiving homemade edible gifts because they come from the heart. If you’re interested in more food gift ideas, have a look at some of my other favorites:
- Grinch Candy
- White Chocolate Covered Pretzels
- Bourbon Balls
- Yule Log Cake
- No-Bake Pumpkin Oreo Balls
- Green Tea Bombs
- Fig Cake Recipe
I thoroughly hope you enjoyed learning how to make these peppermint infused hot chocolate bombs. For more great holiday recipes and ideas, be sure to follow me on Pinterest, Facebook, Twitter, and Instagram. Or subscribe to Soap Deli News via email.