Peppermint Bark Hot Cocoa Bombs
Hot Cocoa Bombs with a peppermint twist! The addition of peppermint makes delicious hot cocoa, and these hot cocoa bombs make great DIY gifts!
Servings: 6 hot cocoa bombs
Calories: 470kcal
Equipment
- Silicone Hot cocoa bomb mold (6 cups - you can use just one mold, or use two for faster prep time!)
- Spatula with a candy thermometer in the center (optional, but I found this one super helpful for tempering!)
- piping bag, disposable (for decorating)
Ingredients
- 1 cup white chocolate chips (6 ounces)
- 1 ¼ cup semisweet chocolate chips (8 ounces)
- ¾ cup 12 Tablespoons Hot cocoa mix (12 Tablespoons)
- 1 cup mini marshmallows
- ½ cup Crushed peppermint candy (1 Tablespoon inside each hot cocoa bomb; use the rest for decorating!)
Instructions
Prep
- Melt white chocolate chips, and use a spoon or pastry brush to coat the inside of the silicone molds. Make sure to make the coating thick enough that the mold doesn't show through the chocolate. Cool until solid (this took me about 5-10 minutes in the fridge) and remove shells from molds.
- Coat your molds again with semisweet chocolate, cool, and remove the shells.(You don't have to bother with tempering unless you want the shell bases to look shiny instead of a bit dusty. I've some trouble in the past tempering my semisweet chocolate – until I used SugarGeekShow’s microwave tempering method! The spatula I linked above was SUPER helpful!)
Assembly
- 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. You can also run a flat plate under hot water for 1-2 minutes, then dry it off and use that.
- 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 a bit 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!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1hot cocoa bomb | Calories: 470kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g