Peppermint Bark Hot Cocoa Bombs

I couldn’t understand what alllll the hype was about…

until I tried my own hot cocoa bombs! OH my gosh; so fun and SO good! I think filming pouring milk over the bomb miiiiight have been my favorite part.

These are SUPER easy to make – and they make awesome gifts! Recipe below!

(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Peppermint Bark Hot Cocoa Bombs

 
1 cup (6 oz) white chocolate chips
1 ¼ cup (8 oz) semisweet chocolate chips (I also found this spatula with a candy thermometer in the center super helpful for tempering!) 
¾ cup (12 T) Hot cocoa mix
½ cup Crushed peppermint candy 
2 cups mini marshmallows
Silicone Hot cocoa bomb mold – I love this mold I bought on Amazon
Piping bag – for decorating

Melt your white chocolate, and coat the inside of the silicone molds with a brush or spoon – make sure to make the coating thick enough that red isn’t showing through the chocolate. Cool until solid, and remove shells from molds.
I had some trouble tempering my semisweet chocolate – until I used SugarGeekShow’s microwave tempering method! The spatula I linked above was SUPER helpful! Coat your molds again, cool, and remove the shells.

Now you’re ready to put them together!

First – you need a way to melt the edges of the shells slightly so that they’ll stick together. I put a frying pan on the stove on low heat, and first melted the edges of the semisweet chocolate shells for 1-2 seconds until they evened out.
Add 2 tablespoons of hot cocoa mix, 1-2 teaspoons of crushed peppermint candy, and as many marshmallows as will fit to each of your semisweet shells.
Melt the edges of the white chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.

Now to decorate! Re-melt your remaining semisweet chocolate if needed, and transfer to a piping or zip-lock bag. Drizzle chocolate over the hot cocoa bombs and sprinkle with peppermint candy – and you’re done! Enjoy – or bag as an awesome Christmas gift!


Make this recipe? Let me know how it went – or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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