Peppermint Hot Cocoa Bombs (Printer-friendly)

Rich chocolate spheres with marshmallows and peppermint offer a cozy, festive winter treat perfect for sharing.

# What You'll Need:

→ Chocolate Shell

01 - 10.5 oz semi-sweet or dark chocolate, chopped or chips

→ Filling

02 - 6 tablespoons hot cocoa mix
03 - 1 cup mini marshmallows
04 - 2 tablespoons crushed peppermint candies or candy canes

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted
06 - 2 tablespoons extra crushed peppermint candies

# How to Prepare:

01 - Place the semi-sweet or dark chocolate in a heatproof bowl over simmering water and stir until fully melted and smooth.
02 - Spoon approximately 1 tablespoon of melted chocolate into each silicone sphere mold cavity (2.5–2.75 inches diameter). Use a brush or spoon to evenly coat the sides. Chill in the refrigerator for 10 minutes.
03 - Repeat the coating process to reinforce the shells and chill again for 10 minutes until set.
04 - Carefully remove the hardened chocolate shells from the molds.
05 - Place 1 tablespoon hot cocoa mix, mini marshmallows, and crushed peppermint candies into half of the shells.
06 - Warm a plate slightly. Press the edge of an empty shell onto the plate to soften, then immediately place it over the filled shell and press gently to seal. Repeat for all cocoa bombs.
07 - Drizzle melted white chocolate and sprinkle extra crushed peppermint candies over the sealed bombs. Allow to set.
08 - Place a cocoa bomb in a mug, pour 1 cup (250 ml) hot milk over it, stir well, and enjoy.

# Expert Advice:

01 -
  • They look fancy enough to gift but are surprisingly forgiving once you understand the technique.
  • The peppermint-chocolate combo tastes like a cozy winter hug in a mug.
  • Making them is weirdly meditative—melting chocolate, layering, filling—it's the kind of project that makes you lose track of time.
02 -
  • The sealing temperature is everything—too hot and the shell melts off, too cool and the halves won't stick, so you'll develop a feel for it after one or two bombs.
  • Don't fill the shells completely to the edge or you won't be able to seal them properly, so leave about a quarter-inch of space around the rim.
03 -
  • If your chocolate shell isn't glossy, you might have gotten water in it or heated it too fast—start fresh with dry equipment and patience next time.
  • The marshmallows work best when they're slightly compressed as you fill so they don't interfere with sealing, and crushing the peppermint right before assembly keeps it fresh and sharp instead of absorbing moisture from the air.

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