Peppermint Hot Chocolate Bombs are cute holiday treats that’ll get anyone excited to watch them melt away in a mug of hot milk! Each bomb is packed with decadent hot cocoa mix, mini marshmallows, winter-themed sprinkles, and crushed candy canes!
If you’re looking for a fun alternative to Candy Cane Cookies as adorable edible gifts, these peppermint hot chocolate bombs are sure to delight your friends and family! They’re easily customizable to suit your unique decorating style as well as the choice of ingredients loaded into the bombs. And if you’ve never made hot chocolate bombs, I have you covered with my guide, “Hot Chocolate Bombs – Everything You Need to Know”.
Once you’ve made a batch or two of these holiday hot chocolate bombs, you’ll be hooked! In fact, my list of hot chocolate bombs keeps on growing, which means that you can enjoy a different hot chocolate bomb for almost any occasion. Be sure to check out these Coffee Chocolate Bombs, Valentine’s Hot Chocolate Bombs, and Marbled Hot Chocolate Bombs.
Why You’ll Love Peppermint Hot Chocolate Bombs
- Peppermint hot chocolate bombs are super cute and make stunning gifts for the holiday season for friends, family, and neighbors. Add them to cellophane bags with ribbon.
- Kids love to help assemble homemade hot chocolate bombs. It’s a fun alternative to holiday cookie decorating, allowing individual decorating to shine through.
- These Christmas hot chocolate bombs are much more affordable compared to the expensive prices listed for these treats on platforms such as Etsy.
What Ingredients do I Need for Peppermint Hot Chocolate Bombs?
- White chocolate – Be sure to use high-quality white chocolate as the taste is very prominent in these treats. Avoid using chocolate like candy melts.
- Hot cocoa mix – This is another ingredient that you want to make sure is high-quality. It must dissolve easily and taste great. You could also use homemade hot cocoa mix.
- Mini marshmallows – These must be fresh. If you don’t have mini marshmallows, cut regular marshmallows into small pieces.
- White chocolate chips and/or winter sprinkles – For a touch of decadence, include mini white chocolate chips or festive winter sprinkles.
- Candy canes – Add 1-2 teaspoons of crushed candy canes to each bomb. Reserve some crushed candy canes for decorating the tops of your assembled peppermint hot chocolate bombs too!
PRO TIP: Having all of the ingredients, equipment, and tools laid out before starting with this recipe will help you to work quickly with minimal fuss or mess.
How to Make Peppermint Hot Chocolate Bombs
MELT THE CHOCOLATE: Chop the chocolate into tiny pieces if you use a white chocolate bar. Place about 5 ounces of chocolate into a microwaveable bowl and heat at 15-second increments on the defrost setting, stirring in between. Once most of the chocolate pieces have melted, stop the microwave and stir until it is completely smooth. The temperature of the melted chocolate should be 100-103°F and not hotter than 105F.
Add the remaining chopped pieces of chocolate and continue to stir, allowing the mixture to cool to 83F.
MOLD: Smear the chocolate into each silicone mold using the back of the spoon or pastry brush so the inside is entirely covered. You may wish to add a second layer for stronger spheres. Chill for 3-5 minutes in the refrigerator. Remove each half sphere from the molds.
ASSEMBLE AND DECORATE: Heat a small plate in a small frying pan, skillet, or microwave on medium heat and gather the other ingredients so you can work fast. Melt the edges on the one half-sphere by placing it on the warm plate. Add 1 ½ teaspoon of hot cocoa mix, as many mini marshmallows and winter sprinkles that will fit, and about 1-2 teaspoons of crushed candy canes to that one half-sphere. Melt the edge of another half-sphere and seal the half-spheres together to make a nice seam. Another option is to paint some melted chocolate around the rim of each half-sphere and stick them together.
You are now ready to decorate the tops of your peppermint hot chocolate bombs with drizzled melted white chocolate and remaining crushed candy canes!
- The heating and cooling of the chopped chocolate will temper the chocolate so that it molds into a shiny, crisp chocolate shell. Make sure you use a candy or food thermometer to check the melting chocolate’s temperature accurately.
- Temperatures for tempering the white chocolate will differ for milk or semi-sweet/dark chocolate. This is important to note if you make these peppermint hot chocolate bombs with different chocolate.
- Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
- Use gloves while assembling the hot chocolate bombs to limit fingerprints on the chocolate.
- Work quickly, especially when handling the chocolate spheres otherwise, the warmth from your hands and fingers can start to melt the chocolate and potentially create holes in the chocolate spheres.
Did you know that peppermint is mentioned in Greek mythology? Ancient Greeks considered it a remedy for hiccups!
- To make marbled coffee bombs, use a mixture of dark or milk chocolate and white chocolate. Swirl with the back of the spoon.
- Instead of using a hot cocoa mix, experiment with mocha chocolate or a white hot chocolate mix.
- If you don’t want to temper the chocolate, you can simply melt it in the microwave, stirring between intervals until the mixture is smooth.
- The crushed peppermint candy gives a subtle peppermint flavor to these holiday hot chocolate bombs. You can also mix some peppermint extract into the melted chocolate for an intensified flavor.
Store these peppermint hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.
To serve these peppermint hot chocolate bombs, place a bomb in a mug and pour 8 oz. of steamed milk over the chocolate. Stir and enjoy!
I don’t recommend storing hot chocolate bombs in the freezer as the chocolate can start to “bloom,” which means that it can discolor and become streaky.
Peppermint Hot Chocolate Bombs
- 8 oz. white chocolate
- 4 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
- ¼ cup white chocolate chips and/or winter sprinkles
- 1-2 teaspoons crushed candy canes per hot chocolate bomb
- Chop chocolate as finely as possible, aiding in more even melting.
- Place ~5 ounces of chopped white chocolate (about ⅔ of the chocolate) in a microwave-safe bowl. Microwave on the defrost setting in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for white chocolate should be between 100-103°F at this point and not hotter than 105°F.
- Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 83°F.
- Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 85-87° and make it fluid for molding.
- Use a paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
- Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
- Place the mold in the refrigerator for 3-5 minutes until the chocolate sets.
- Gently pop the molded chocolate from the silicone mold.
- Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can and any festive sprinkles that you’d like, and 1-2 teaspoons of crushed candy canes.
- Heat an empty plate in the microwave for about a minute and place it next to your work space.
- Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
- You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
- Dab a bit of the melted chocolate on the top of the hot cocoa bomb and sprinkle some decorations on the top.
- To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink up!