I just love how easy it was to make these Peppermint Hot Cocoa Bombs. The 10 mintues I spent making them was so worth every divine sip!
Peppermint Hot Cocoa Bombs
What Kind of Chocolate Can You Use to Make Hot Cocoa Bombs?
Generally, when making hot cocoa bombs, I prefer to use melting candy discs because they will melt more smoothly, stay smooth for longer and they don't tend to seize up as easily as regular chocolate chips, which can get really unmanageable pretty quickly, if you're not right on top of it.
Candy melts also come pre-colored, which isn't a really big deal with this recipe since we're working with white chocolate except for the red drizzle, but the effect is the worth the extra step of buying those candy melts.
What Do You Put Inside Hot Cocoa Bombs?
Primarily, I'll add a bit of hot cocoa mix (for sweetness) and a little handful of marshmallows. For these, I also added a little crushed peppermint, but if you plan to put any candy in your hot chocolate bombs or even sprinkles, make sure they are the kind that melt easily, have something to add and will compliment the flavor of the hot chocolate.
How Many Marshmallows Do You Put Inside Hot Cocoa Bombs?
I like to stuff as many marshmallows in them as I can humanly fit into the hot cocoa bomb, particularly if I know the kids will be the ones enjoying the cuppa. Marshmallows have a tendency to melt in the hot cocoa, so it's always good to err on putting more than you initially think. I try to stuff something like 5-8 marshmallows inside each of the hot cocoa bombs, but if you can get more in there, go for it!
What You Need to Make Peppermint Hot Cocoa Bombs
- 2 cups White Candy Melts
- ½ cups Red Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ½ cup Crushed Peppermint Candies
How to Make Peppermint Hot Cocoa Bombs
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, 1 teaspoon crushed peppermints and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Place red candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the red candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling with the crushed peppermint.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
And that's it! Isn't that just crazy easy?! And so worth it. If you're loving this easy hot cocoa bomb recipe, but maybe you're not quite ready to break out the peppermints yet, be sure to pin this to your favorite holiday desserts board on Pinterest so you can find it again fast when you are ready!
More Hot Cocoa Recipes You'll Love
Peppermint Hot Cocoa Bombs

You're not going to find an easier way to make Peppermint Hot Cocoa Bombs - and they're very much worth the 10 minutes it takes!
Ingredients
- 2 cups White Candy Melts
- ½ cups Red Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ½ cup Crushed Peppermint Candies
Instructions
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, 1 teaspoon crushed peppermints and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Place red candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the red candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling with the crushed peppermint.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1025Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 803mgCarbohydrates: 233gFiber: 6gSugar: 168gProtein: 10g
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