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Peppermint Hot Chocolate Bombs are delicious candy spheres that are filled with homemade hot chocolate mix, marshmallows, and crushed candy canes, then combined with hot milk in a mug for a delicious cup of hot cocoa!
We've all seen the videos of how this works where you pour hot milk over the chocolate bomb inside a mug and it cracks open, revealing a flurry of the yummy hot cocoa mix and marshmallows goodies inside. It's as fun to watch as it is to drink!
This peppermint version of the classic hot chocolate bomb is a fun holiday twist for all my peppermint fans out there!
Why this Recipe Works
- When the hot milk is poured over the bombs (or you can just drop the bomb into a mug of hot milk instead), they burst open, or 'explode' to let the hot cocoa mix and marshmallows pop out. Stir them together for a decadent, minty chocolate treat!
- We've all seen the videos of how this works where you pour hot milk over the chocolate bomb inside a mug and it cracks open, revealing the yummy hot cocoa and marshmallows goodies inside. It's as fun to watch as it is to drink!
- Instead of messing around with tempering chocolate to get the snap and shine we want for our peppermint hot chocolate bombs, we're using Ghiradelli dark chocolate melting wafers or chocolate bark to keep things easy.
- These keep really well for weeks and they make great gifts for teachers, friends, and neighbors!
- Chocolate: We are actually using three types of chocolate here. Cocoa powder and finely chopped chocolate (milk or dark - take your pick!) go into the homemade hot cocoa mix, while the actual chocolate shells are made using either Ghiradelli dark chocolate melting wafers or chocolate bark. Either choice melts beautifully and sets up with a glossy shine and hard finish.
- Marshmallows: It's so much fun seeing the marshmallows pop out of the hot chocolate bomb when it cracks open!
- Candy canes: This is where all the peppermint flavor comes into play for the hot chocolate bombs. You'll add some crushed candy cane to the hot chocolate mix itself as well as use some to decorate the tops of the hot chocolate bombs.
How to Make This Recipe
Start by making your homemade hot chocolate mix, or feel free to use your favorite store-bought mix and just add the marshmallows and crushed peppermint candy canes to it. Mix everything together in a bowl and set it aside.
Next, melt the chocolate bark or melting wafers in a microwave-safe bowl in the microwave using short 20-30 second bursts of heat. Stir well between each interval until the chocolate is melted and smooth.
Add a few tablespoons of the melted chocolate to each cavity of a silicon mold. Use a pastry brush or the back of a spoon to entirely coat the sides of each mold with a thick layer of chocolate. Transfer to the fridge for 10 minutes to set up.
You won't use all of the chocolate, but save the rest for decorating the hot chocolate bombs when they are finished. If it starts to set up before you get to that point, you can heat it in the microwave again for a few seconds to keep it melted.
Once set, carefully unmold each of the shells from the mold and set them on a clean baking sheet or other surface. It really helps to use plastic gloves when handling the chocolate at this point to keep it from getting fingerprints on the surface of the hot chocolate bombs.
Fill half of the molds with the hot chocolate mix.
Now heat a skillet over medium heat just until warm. Remove it from the heat, then place one of the unfilled chocolate shells edge-side down onto the pan and let it sit for 1-2 seconds, just until the chocolate is beginning to melt.
Immediately match the melted edges of the shell to one of the filled shells, pressing gently to seal. Repeat with each of the remaining shells.
Drizzle the top of each hot chocolate bomb with the remaining melted chocolate and sprinkle with crushed candy canes or sprinkles. Chill in the fridge to set up.
To serve, place one of the hot chocolate bombs in a mug and pour 1 ½ cups of steaming milk over it until the chocolate shell melts and bursts open. Stir until the chocolate melts, then feel free to top with additional marshmallows and a candy cane before enjoying!
If you prefer melting chocolate using a heat-safe glass bowl set over simmering water as a double boiler, by all means go ahead and use that approach instead of melting the chocolate in the microwave. Just be careful to not let any steam or drops of water get into the chocolate, which can cause it to seize up.
I purchased this set of silicon molds on Amazon and use the biggest one to make hot chocolate bombs. This link is an affiliate link, so thank you in advance if you decide to purchase them! You want spheres that are 2 inches in diameter so they hold enough hot chocolate mix but still fit inside a standard-sized mug.
You sure can! In this case, I recommend using the Ghiradelli vanilla white melting wafers. Not only do they melt beautifully, but they taste delicious too.
- Storage: These will last for several weeks if kept in an airtight container at room temperature, so they are great for gifting!
- Wear gloves: You don't want to mar the shiny exterior of your peppermint hot chocolate bombs with fingerprints. Inexpensive plastic gloves will help keep them spot free!
- Use cupcake liners for gifting: These will help hold the hot chocolate balls so they are stable and don't roll around. Plus, it looks cute!
More Festive Drink Recipes
- Homemade White Hot Chocolate
- European-Style Hot Chocolate
- Instant Pot Apple & Pear Cider
- Easy Homemade Eggnog Recipe
Peppermint Hot Chocolate Bombs
Homemade Hot Chocolate Mix
- ⅓ cup powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 ounces finely chopped milk or dark chocolate
- ¼ cup crushed candy canes
- ½ cup mini marshmallows
Hot Chocolate Bombs
- 15 ounces Ghiradelli dark chocolate melting wafers or chocolate bark
- Hot cocoa powder (above)
- Additional crushed candy canes or sprinkles, for garnish
- Hot milk, for serving
Hot Chocolate Mix
- Combine all of the ingredients in a bowl. Set aside until ready to assemble.
Hot Chocolate Bombs
- Melt the chocolate wafers or chocolate bark according to package directions. Add a few tablespoons of the melted chocolate to each silicone mold and spread the chocolate around the mold, making sure to get a thick, even layer. I like to use a pastry brush to spread the chocolate, but a spoon will work too.
- Once there is a thick and even layer in all of the molds, transfer the chocolate to the fridge for about 10 minutes until it has hardened.
- Once the chocolate is set, carefully remove it from the molds and place it on a tray. I use gloves while handling the chocolate so there aren’t fingerprints on the outside of the cocoa bombs
- Fill half of the chocolates with the homemade cocoa powder mix.
- Heat a small skillet over medium heat just until warm-- then remove it from the heat.
- Place an unfilled chocolate on the pan and allow it to sit for 1-2 seconds or until the edge is just beginning to melt
- Then, immediately place the wet chocolate edge onto one of the filled chocolates and press them gently to seal. Repeat steps 6 and 7 with the remaining chocolate bombs
- Drizzle any additional chocolate over the bombs and top with festive sprinkles or crushed candy canes
- Store the bombs in an airtight container in the fridge until ready to serve
- To serve, add the hot chocolate bomb to a mug and top with hot milk. Stir until the chocolate has melted and enjoy
- This recipe uses a homemade hot chocolate powder, but if you don’t want to make your own-- feel free to use a store bought hot cocoa mix!
- Powdered sugar sweetens the hot chocolate mix.
- Cocoa powder is what makes the cocoa chocolatey. Make sure to use unsweetened baking cocoa.
- I love adding additional chopped chocolate to the cocoa powder mix, but it is completely optional! Just make sure to chop it really finely so it melts smoothly.
- Candy canes add a bit of peppermint flavor to the hot chocolate.
- Mini marshmallows are a classic addition to hot chocolate-- feel free to add as much or as little as you like.