Peppermint Hot Cocoa Bombs (Printable)

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

# What You Need:

→ Chocolate Shell

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

→ Filling

02 - 6 tbsp hot cocoa mix
03 - 1 cup mini marshmallows (30 g)
04 - 2 tbsp crushed peppermint candies or candy canes

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted (50 g)
06 - 2 tbsp extra crushed peppermint candies

# How-To:

01 - Place semi-sweet or dark chocolate in a heatproof bowl over a pot of simmering water and stir until fully melted and smooth.
02 - Spoon about 1 tablespoon of melted chocolate into each cavity of a silicone sphere mold (2.5–2.75 in diameter). Use a brush or back of a spoon to coat the sides evenly. Chill in the refrigerator for 10 minutes.
03 - Repeat the coating process to ensure sturdy shells and chill for another 10 minutes until set.
04 - Gently remove the hardened chocolate shells from the molds.
05 - Place 1 tablespoon hot cocoa mix, a handful of mini marshmallows, and a sprinkle of crushed peppermint candies into 6 shells.
06 - Warm a plate slightly. Press the edge of an empty shell onto the warm plate for a few seconds to soften, then immediately press it over a filled shell and seal gently. Repeat for all bombs.
07 - Drizzle with melted white chocolate and sprinkle with extra crushed peppermint candies if desired. Allow to set.
08 - Place a cocoa bomb in a mug and pour 1 cup (250 ml) of hot milk over it. Stir well and enjoy.

# Expert Tips:

01 -
  • They feel impossibly fancy but come together faster than you'd think, turning you into the friend everyone wants at the holiday party.
  • Watching the sphere melt and release all those surprises never gets old, no matter how many you make.
  • Homemade gifts that actually taste better than store-bought and cost half as much.
02 -
  • Patience with the sealing is everything—rush it and your bombs will separate, but take your time and they'll feel solid and professional.
  • Don't let your chocolate get too hot, or it becomes thin and won't hold its shape; gentle warmth is the whole secret.
03 -
  • Keep your cocoa mix and marshmallows in the freezer until the last moment—they stay drier and pack into the shells more neatly that way.
  • If a shell cracks during unmolding, melt the edge slightly and use it as a base for a new seal; nothing goes to waste in the kitchen.

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