Peppermint Hot Cocoa Bombs (Printable Version)

Rich chocolate spheres with cocoa mix, mini marshmallows, and peppermint for a cozy winter treat.

# What You'll Need:

→ Chocolate Shell

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

→ Filling

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

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted
06 - 2 tbsp extra crushed peppermint candies

# Directions:

01 - Place the semi-sweet or dark chocolate in a heatproof bowl over simmering water. Stir continuously until fully melted and smooth.
02 - Spoon approximately 1 tablespoon of melted chocolate into each cavity of a silicone sphere mold (2.5–2.75 inches diameter). Use a brush or the back of a spoon to coat the sides evenly. Refrigerate for 10 minutes.
03 - Repeat the coating process to reinforce the shells. Chill again for 10 minutes until completely set.
04 - Carefully unmold the chocolate shells to prevent cracking.
05 - Place 1 tablespoon of hot cocoa mix, a handful of mini marshmallows, and a sprinkle of crushed peppermint candies into 6 shells.
06 - Warm a plate slightly and press the edge of an empty shell onto it for a few seconds to soften. Immediately place it over a filled shell and press gently to seal. Repeat for all shells.
07 - Drizzle melted white chocolate on top and sprinkle with extra crushed peppermint candies if desired. Allow decoration to set.
08 - Place a cocoa bomb in a mug, pour 1 cup (250 ml) of hot milk over it, stir well, and enjoy.

# Expert Advice:

01 -
  • They look like edible ornaments but taste even better than they appear.
  • The whole project takes maybe 40 minutes and impresses literally everyone.
  • Peppermint and chocolate together just feels like the coziest possible winter moment.
02 -
  • The sealing step is everything—if your shells aren't melted enough to bond, they'll separate when you pour the hot milk over them (I learned this the hard way on my second batch).
  • Patience with the chilling is non-negotiable; rushing it means thinner shells that crack too easily or seal unevenly.
03 -
  • If your chocolate is grainy or seems thick while melting, add a tiny amount of coconut oil or cocoa butter (not milk) to smooth it out.
  • Make these bombs two days before you need them so the white chocolate decoration and seals have time to fully set and stabilize.

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