Candy Cane Hot Chocolate Bombs
Warm up this winter with these tasty peppermint hot chocolate bombs! Made with minty hot cocoa mix, white chocolate, peppermints, and marshmallows, they make a smooth holiday treat that both kids and grown-ups can enjoy together!
Candy Cane Hot Chocolate Bombs
If you are looking to gather all of the minty flavors of Christmas combined with the delicious taste of a cup of hot chocolate, you are going to love these cocoa bombs!
Nothing says Christmas after all, like the peppermint flavor of a cool candy cane!
I especially love that these peppermint cocoa bombs even look like a candy cane, with white and red shells and a crushed candy cane coating.
They’re so pretty and festive! What a fun treat to share with the kids or to make as a gift for family, friends, and teachers!
What is a Hot Chocolate Bomb?
A cocoa bomb is everything you need to make a mug of hot cocoa, wrapped in a ball made of real chocolate. When you drop the hot chocolate bomb in a glass of warm, steaming milk, the chocolate melts to release the cocoa mix and marshmallows. It’s fun to watch because the marshmallows and insides of the cocoa bomb “explode” to the top of the mug!
Now you can stir to mix the cocoa powder and warm milk and enjoy your glass of hot chocolate!
Peppermint Hot Cocoa Bombs Ingredients
- Peppermint Candy Melts — You could also use white candy melts or white chocolate melting wafers in a pinch! They’ll still taste creamy and delicious, but won’t have the little red peppermint specs in the melted candy.
- Hot chocolate mix
- Crushed peppermint candies or crushed candy canes
- Mini marshmallows
- Milk for the finished drink
Kitchen Tools Used
- Silicone Semi Sphere Mold
- Spoon
- zip-top bag
- Small frying pan
Instructions
To Prep:
- Crush your peppermint candy or candy canes. An easy way to do this is to place the candy in a large zip-top plastic bag and roll over it with a rolling pin.
- Set your molds on a baking sheet. This keeps them stable while you work with them and also while you transfer them to and from the freezer.
- Heat a small frying pan over medium low heat.
To Make the Hot Chocolate Bomb Molds
- Melt your peppermint candy melts according to the package directions. Generally, you add them to a microwave-safe bowl and melt in 20-30 second intervals, stirring until melted. Scoop a generous spoonful of the melted chocolate into each section of the silicone mold. (About a Tablespoon)
- Use a spoon to spread the melted candy up the sides of the mold. Scoop any leftover melted chocolate to a zip-top plastic bag or a piping bag.
- Place the candy-filled molds in the freezer for 5 minutes. You’re not really trying to freeze them, but rather to speed up the setting process. Carefully pop the shells out of the mold and set aside. Repeat making chocolate half-spheres until you have as many as you need (you’ll need two half-spheres for each cocoa bomb).
- Fill half of your chocolate spheres with cocoa mix and finely crushed peppermint candy pieces. Leave the other half of the spheres empty.
To Make the Final Candy Cane Hot Chocolate Bombs
- Add marshmallows so that they almost “overfill” the half-sphere.
- Grab one of the empty semi-spheres and hold it so that the edges press into a hot plate or the sides of a hot pan (adults only for this step!) until the edges of the half sphere melt.
- Immediately place this half sphere on top of one of the half spheres that is filled with cocoa mix and marshmallows, so that the melted edges form a seal. Use your piping bag of melted chocolate to fill any holes in the seal and to drizzle on top.
- Press crushed peppermint candies into the melted chocolate drizzled on top of the cocoa bomb. Allow everything to set until the chocolate is hard. You could also use festive sprinkles here!
How to Use a Hot Chocolate Bomb
Fill a mug with about 6oz of hot milk, leaving at least an inch or so of space at the top of your mug. That way it won’t overflow when you drop your hot chocolate bomb into it.
I recommend heating the milk on the stovetop, especially if you’re making more than one serving, as this allows you to heat more liquid at one time.
You can of course heat the milk in a microwave, but be sure that you are using a microwave-safe vessel. Always handle with care, as hot liquids can sometimes splatter in the microwave. That’s the main reason I prefer the stovetop!
Once your milk is hot (steaming, but not boiling), pour into your mug.
Drop one peppermint hot chocolate bomb into the mug and watch as the candy coating starts to melt immediately. Soon the cocoa mix and marshmallows will burst out into your mug!
Now you can stir to mix everything and enjoy!
To Store Your Cocoa Bombs
Keep your homemade hot cocoa bombs in a sealed airtight container at room temperature. They don’t need to be refrigerated (and this can actually cause condensation). You do want to keep them in a cool, dry place and away from direct sunlight or any heat source.
If gifting, you can wrap them in plastic and then place into a tin or gift box.
More Fun Hot Chocolate Bomb Recipes
- Classic Hot Chocolate Bombs
- Grinch Hot Chocolate Bombs
- Lucky Charms Hot Cocoa Bombs
- Valentine’s Day Cocoa Bombs
Peppermint Cocoa Bombs Recipe (Printable Copy)
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Peppermint Hot Chocolate Bombs
Equipment
- Semi Sphere Silicone Mold
- zip-top bag
- small frying pan
Ingredients
- 8 oz Peppermint Candy Melts
- 6 tablespoons hot cocoa mix
- ⅛ cup crushed peppermint candies
- 18-24 mini marshmallows
Instructions
Prep:
- Crush your peppermint candy or candy canes. An easy way to do this is to place the candy in a large zip-top plastic bag and roll over it with a rolling pin.
- Set your molds on a baking sheet. This keeps them stable while you work with them and also while you transfer them to and from the freezer.
- Heat a small frying pan over medium low heat.
To Make the Chocolate Shells
- Melt your peppermint candy melts according to the package directions. Scoop a generous spoonful of the melted chocolate into each section of the silicone mold.
- Use a spoon to spread the melted candy up the sides of the mold. Scoop any leftover melted chocolate to a zip-top plastic bag or a piping bag. Place the candy-filled molds in the freezer for 5 minutes.
- Carefully pop the shells out of the mold and set aside. Repeat making chocolate half-spheres until you have as many as you need (you'll need two half-spheres for each cocoa bomb).
- Fill half of your chocolate spheres with cocoa mix and finely crushed peppermint candy pieces. Leave the other half of the spheres empty.
To Make the Cocoa Bombs
- Add marshmallows so that they almost "overfill" the half-sphere.
- Grab one of the empty semi-spheres and hold it so that the edges press into a hot plate or the sides of a hot pan (adults only for this step!) until the edges of the half sphere melt.
- Immediately place this half sphere on top of one of the half spheres that is filled with cocoa mix and marshmallows, so that the melted edges form a seal. Use your piping bag of melted chocolate to fill any holes in the seal and to drizzle on top.
- Press crushed peppermint candies into the melted chocolate drizzled on top of the cocoa bomb. Allow everything to set until the chocolate is hard. You could also use festive sprinkles here!
Notes
Nutrition
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