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Peppermint Hot Cocoa Bombs

Peppermint hot cocoa bombs have a smooth, double-coated chocolate shell filled with instant cocoa mix, mini marshmallows, and crushed peppermint. Pour steaming milk over each bomb and stir for a festive, minty cup of hot cocoa.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate shells
  • 10 oz chocolate melting wafers semisweet
For the filling and topping
  • 6 tbsp instant hot cocoa mix
  • 6 tbsp mini marshmallows
  • 2 tbsp peppermint candies finely crushed; divided
For the hot cocoa
  • 6 cups whole milk

Equipment

  • 1 12-cavity, 2 1/2-inch silicone half-sphere mold
  • 1 rimmed baking sheet
  • 1 microwave
  • 1 microwave-safe plate
  • 1 3-quart saucepan
  • 6 mugs

Method
 

Make the shells
  1. Set a 12-cavity, 2 1/2-inch silicone half-sphere mold on a rimmed baking sheet.
  2. Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, until smooth.
  3. Spoon chocolate into each cavity.
  4. Turn the mold to coat the bottoms and sides up to the rims.
  5. Invert the mold over the bowl to drain excess chocolate.
  6. Refrigerate for 10 minutes until set.
  7. Apply a second coat with chocolate from the bowl.
  8. Reheat the chocolate at 50% power in 10-second intervals if it thickens.
  9. Refrigerate for 10 to 15 minutes until firm.
Fill and seal the bombs
  1. Gently peel the silicone mold away from the shells.
  2. Arrange six shells open-side up on the baking sheet and the remaining six open-side down beside them.
  3. Put 1 tablespoon hot cocoa mix, 1 tablespoon mini marshmallows, and 1/2 teaspoon crushed peppermint candies in each open shell.
  4. Warm a small microwave-safe plate in the microwave on high for 30 seconds.
  5. Working one at a time, touch the rim of an empty shell to the warm plate for 1 to 2 seconds.
  6. Set the warmed shell over a filled shell and hold gently for 5 seconds to seal.
  7. Rewarm the remaining chocolate at 50% power in 10-second intervals, stirring until fluid.
  8. Drizzle the chocolate over the bombs.
  9. Sprinkle the bombs with the remaining 1 tablespoon crushed peppermint candies.
Heat the milk and serve
  1. Heat the milk in a 3-quart saucepan over medium heat, stirring occasionally, for 8 to 10 minutes until steaming but not boiling.
  2. Place one bomb in each of six mugs.
  3. Pour 1 cup hot milk over each bomb.
  4. Let stand for 30 seconds.
  5. Stir until the chocolate and cocoa mix dissolve.

Notes

For smooth shells, make sure the second chocolate coat reaches the rims. Store sealed bombs in an airtight container in the refrigerator for up to 7 days; freeze for up to 2 months. For a dairy-free version, serve with an unsweetened plant-based milk.