Peppermint Hot Cocoa Bombs (Printable)

Chocolate spheres filled with cocoa mix, mini marshmallows and peppermint for a warm, festive treat.

# What You Need:

→ Chocolate Shell

01 - 10.5 oz semi-sweet or dark chocolate, chopped or in 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 Make:

01 - Place semi-sweet or dark chocolate in a heatproof bowl over simmering water. Stir continuously until smooth and fully melted.
02 - Spoon about 1 tablespoon of melted chocolate into each sphere mold cavity (2.5–2.75 inches diameter). Use a brush or spoon back to evenly coat sides. Refrigerate for 10 minutes to set.
03 - Apply a second layer of melted chocolate in molds to strengthen shells. Chill again in refrigerator for 10 minutes until fully set.
04 - Carefully remove chocolate shells from mold, handling gently to avoid cracks.
05 - Add 1 tablespoon hot cocoa mix, mini marshmallows, and crushed peppermint into half of the shells (6 total).
06 - Warm a plate slightly. Press edges of empty shells onto the warm plate briefly to soften, then fit over filled shells and press gently to seal completely. Repeat for all bombs.
07 - Drizzle melted white chocolate over sealed bombs and sprinkle with extra crushed peppermint candies. Allow to set before serving.
08 - Place one cocoa bomb into a mug, pour 1 cup (250 ml) hot milk over it, stir well to dissolve, and enjoy.

# Expert Tips:

01 -
  • They look restaurant-fancy but taste like your favorite childhood hot cocoa, just better and more fun.
  • You can make them ahead and wrap them as gifts, which means less stress when December gets chaotic.
  • The peppermint hits different when you're not expecting it—that moment of discovery in every sip is why people ask for the recipe.
02 -
  • The sealing step is the one that trips people up—if your chocolate isn't warm enough, the shells won't stick together, so don't skip warming that plate.
  • Make sure your chocolate is completely cooled and set before you try to fill it, otherwise the shells collapse and you'll be frustrated.
  • The peppermint will taste stronger in a cold kitchen and milder once everything warms up, so taste as you adjust the amount.
03 -
  • Let your chocolate cool completely between coatings or the layers won't stick together properly—patience pays off.
  • If a shell breaks during sealing, just melt the edge again and try once more, and if it still doesn't work, just eat the filling and call it a quality check.

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