Peppermint Mocha Hot Cocoa Bombs
Are you a fan of minty hot chocolate? Pour some hot milk over these White Chocolate Peppermint Mocha Hot Cocoa Bombs for a fun surprise inside.
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Hot cocoa bombs are the “hot” sweet treat right now. The local candy stores in our area can’t make them fast enough. These treats have taken the internet by storm. They are such a fun treat to share (think stocking stuffers or homemade holiday gifts). Hot chocolate bombs are easy to make. It just takes a little patience. These White Chocolate Peppermint Mocha Hot Cocoa Bombs are festive for the holiday season.
If you are a fan of peppermint hot cocoa, you will LOVE these Peppermint Mocha Hot Cocoa Bombs. There is something so refreshingly delicious about the combination of chocolate and peppermint. Yum!
What is a hot chocolate bomb, you ask? It is a chocolate sphere filled with hot cocoa mix, marshmallows and any delicious mix-ins like crushed peppermint, caramel or sprinkles. Once you place the bomb in a mug and pour hot milk over top, the bombs melt (or open up) for a fun hot chocolate drink recipe.
These DIY Hot Cocoa Bombs Makes 8-10 bombs. They are so easy to customize. Be sure to check out these other Hot Chocolate Bombs recipe here on the blog
DIY Hot Cocoa Bombs Ingredients
Ghirardelli White Chocolate melting wafers
Peppermint mocha hot cocoa mix
Cookie sheet lined with wax paper
Mini Marshmallows
Mini chocolate chips
How to make hot chocolate bombs
- I like to cut each mold out individually because I think they are easier to work with the mold when working with the melted chocolate.
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Add the Ghirardelli melting wafers to a heat-safe bowl. Place in the microwave for 45-second intervals. Make sure to stir the chocolate after each interval until completely melted and smooth
- Using a spoon, spoon about 1-2 tablespoons of the chocolate into the mold. Slowly swirl the chocolate to completely coat the inside of the mold. Gently shake the extra chocolate back into the bowl
- Place the coated molds into the fridge for 5-10 minutes. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
- Carefully place the mold onto the cookie sheet and repeat steps with remaining molds. You should now have 8 half-sphere molds
- Scoop some of the melted chocolate into the piping bag and cut the tip.
To Assemble The Cocoa Bomb:
Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold. Sprinkle in a few of the mini marshmallows. Sprinkle in a few of the crushed peppermint candy
Pipe a line of the melted chocolate around the edge of the bottom shell.
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
Place the mold back onto the cookie sheet. Drizzle chocolate over the mold
Sprinkle crushed peppermint candy and mini chocolate chips on top
Allow to harden before enjoying!
Save these Peppermint Mocha Hot Cocoa Bombs for later. Pin the image below to your favorite Pinterest board.
Peppermint Hot Chocolate Bombs
Ingredients
- 2 Silicone Sphere Molds
- 1 – 30oz of Ghirardelli White Chocolate melting wafers
- 2 C of peppermint mocha hot cocoa mix
- 1 disposable piping bag
- 1 cookie sheet fitted with wax paper
- 2 C Mini Marshmallows
- 1 C crushed peppermint candy
- ½ C mini chocolate chips
Instructions
- I like to cut each mold out individually because I think they are easier to work with the mold when working with the melted chocolate.
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Add the Ghirardelli melting wafers to a heat-safe bowl. Place in the microwave for 45-second intervals. Make sure to stir the chocolate after each interval until completely melted and smooth
- Using a spoon, spoon about 1-2 tablespoons of the chocolate into the mold. Slowly swirl the chocolate to completely coat the inside of the mold. Gently shake the extra chocolate back into the bowl
- Place the coated molds into the fridge for 5-10 minutes. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
- Carefully place the mold onto the cookie sheet and repeat steps with remaining molds. You should now have 8 half-sphere molds
- Scoop some of the melted chocolate into the piping bag and cut the tip
To Build the cocoa bomb :
Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold. Sprinkle in a few of the mini marshmallows. Sprinkle in a few of the crushed peppermint candy
Pipe a line of the melted chocolate around the edge of the bottom shell.
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
Place the mold back onto the cookie sheet. Drizzle chocolate over the mold
Sprinkle crushed peppermint candy and mini chocolate chips on top
Allow to harden before enjoying!
