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! If you love all things peppermint & chocolate like we do, be sure to try our Homemade Peppermint Patties, Candy Cane Peppermint Pie, and Chocolate Peppermint Blossoms next!
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!
Ingredient Notes
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!
Recipe Tips
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
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
