Peppermint Hot Chocolate Bombs are a mesmerizing and tasty make-at-home treat! They’re perfect for the winter season, and ideal to make and give for a Valentine’s Day goodie.

Have you seen hot chocolate bombs all over the interwebs? I sure have. At first I didn’t want anything to do with something so trendy, but I couldn’t resist. Peppermint Hot Chocolate Bombs are perfect for the season!

What is a Hot Chocolate Bomb?

Don’t know what hot chocolate bombs are? They’re orbs of chocolate, formed in silicone candy molds, filled with instant cocoa powder, mini marshmallows, and whatever else tastes great and melts under a stream of hot milk. For this recipe, I included crushed up peppermint candy.

The idea: Add a chocolate bomb to a mug and stream hot milk over the top. The milk melts the chocolate to reveal the cocoa mix and mini marshmallows stashed inside, instantly creating a chocolaty cup of hot cocoa.

I can’t think of anything better than hot, chocolaty cocoa on a cold night (okay – I’ll enjoy ice cream on a cold night, too, but these bombs are the bomb).

From what I hear from family and friends, parts of the country are having super-cold weather right about now.

Here I sit in Phoenix wishing for cooler temps, yet still making a batch of Peppermint Hot Chocolate Bombs. They’re adorable and fun to make!

I’m willing to bet many of you have leftover candy canes from Christmas, amiright? I did, and in an effort to put them to good use, I decided to add them to these chocolate treats.

There are so many different ways to make them. Check out this strawberry variation from Nutmeg Nanny, or this adult version from Kitchen Fun with My Three Sons. 

Peppermint Hot Chocolate Bombs are easy to make and lovely to serve to your loved ones. They’re fun to personalize and fun to enjoy.

What do you need to make Peppermint Hot Chocolate Bombs:

• Silicone molds that form 1-1/2 to 2 inch-round balls
• Chocolate disks
• A silicone pastry brush, or other food-safe brush (you can also use a spoon)
• Instant hot cocoa
• Mini marshmallows
• Peppermint candies, crushed
• Optional: candy sprinkles

How to Make Peppermint Hot Chocolate Bombs

1. Melt your chocolate disks.
2. Use a pastry brush or spoon to evenly coat the insides of the molds with the melted chocolate.
3. Allow the chocolate to sit at room temperature to harden for about 15 minutes.
4. Apply two-three coats of the chocolate, allowing time for the chocolate to harden in between coats.
5. Don’t worry if the inside of the molds look messy – you won’t see this part, just the smooth outer part.
6. Allow the chocolate to harden before removing from the molds (add to the refrigerator to speed up the process).
7. Place the half-rounds on a clean surface, open-side up.
8. Add approximately 1-1/2 tablespoons of hot cocoa mix to half the chocolate halves.
9. Add about six mini marshmallows over the cocoa mix.
10. Sprinkle about 1-1/2 teaspoons crushed peppermint candy over the marshmallows.
11. Microwave a plate for about 30-45 seconds. Remove and set near your ingredients.
12. Put the rim of the empty shells (one at a time – you may need to reheat the plate) on the warm plate to just barley melt the edge.
13. Gently press the empty half onto the top of the filled half of the shell.
14. Gently wiggle the top portion on the filled portion to help it seal. Set to the side.
15. Repeat until all shells are complete.
16. Drizzle more melted chocolate over the tops of the bombs.
17. Add the candy sprinkles over the top of the chocolate drizzle.

How to Serve Peppermint Hot Chocolate Bombs

• Heat 6-8 ounces of milk per cup/bomb.
• Add the bomb to your mug.
• Carefully stream the hot milk over the top of the bomb into your mug.
• Wait for the marshmallows to pop to the top.
• Stir and enjoy.

I intended to make white chocolate hot chocolate bombs, too (see the white chocolate disks in my photo?), but I ended up focused on these dark chocolate goodies.

I will tell you that I can’t wait to make more, and use different sprinkles on the top and try different goodies on the inside (I’m thinking Red Hot candies)! What do you think about pumpkin spice hot chocolate bombs? Hmmm…

If you’re looking for more Valentine’s Day goodies, consider making my Strawberry-Nutella Cookie Ice Cream Sandwiches, this Vegan Chocolate-Almond Mousse with Coconut Whipped Topping, or this Cherry-Almond Skillet Cobbler. 

I hope you try your hand at Peppermint Hot Chocolate Bombs. They’re so fun to make and serve, and they’re great to give to loved ones this season.

Patricia Conte/Grab a Plate

Yields Makes 9 chocolate bombs

Peppermint Hot Chocolate Bombs

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Ingredients

• Silicone molds for 18, 2-inch half circles (to make 9 rounds)
• 10 ounces dark chocolate disks for melting
• About 3/4 cup instant hot cocoa mix
• About 3/4 cup mini marshmallows
• About 1/4 cup crushed peppermint candies
• Candy sprinkles for garnish

Instructions

1. Melt your chocolate disks in the microwave in 20-second increments. Stir until melted.
2. Use a pastry brush or spoon to evenly coat the insides of the molds with the melted chocolate.
3. Allow the chocolate to sit at room temperature to harden in the molds for about 15 minutes.
4. Apply two-three coats of the chocolate, allowing time for the chocolate to harden in between coats.
5. Allow the chocolate to harden before carefully removing from the molds (add to the refrigerator to speed up the process).
6. Place the half-rounds on a clean surface, open-side up.
7. Add about 1-1/2 tablespoons of hot cocoa mix to half the chocolate halves.
8. Add about six mini marshmallows over the cocoa mix.
9. Sprinkle about 1-1/2 teaspoons crushed peppermint candy over the marshmallows.
10. Microwave a plate for about 30-45 seconds. Remove and set near your ingredients.
11. Put the rim of the empty shells (one at a time – you may need to reheat the plate) on the warm plate to just barley melt the edge.
12. Gently press the empty half onto the top of the filled half of the shell.
13. Gently wiggle the top portion on the filled portion to help it seal. Set to the side.
14. Repeat until all shells are complete.
15. Drizzle more melted chocolate over the tops of the bombs.
16. Add the candy sprinkles over the top of the chocolate drizzle.
17. Store in an airtight container.

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