Peppermint Hot Chocolate Bombs are a delightful way to enjoy a cozy drink with a fun surprise. These charming spheres of chocolate, cocoa, and peppermint are incredibly easy to make and perfect for a festive treat or a thoughtful gift. You’ll love how simple it is to create these magical bombs that transform into a delicious hot chocolate with a splash of warm milk.
Key Ingredients & Substitutions
- Chocolate: Good quality chocolate melting wafers or chocolate chips work best for the shell.
- Cocoa Powder: Unsweetened cocoa powder is essential for rich hot chocolate.
- Powdered Sugar: Adds sweetness to the cocoa mix. You can use granulated sugar if powdered sugar isn’t available, but powdered sugar dissolves more smoothly.
- Mini Marshmallows: A classic hot chocolate topping. You can also use dehydrated marshmallows for a longer shelf life.
- Crushed Peppermint Candies: Provides the festive peppermint flavor. Peppermint extract can be used in the chocolate, but candies offer a nice texture.
Ingredients
For the Hot Chocolate Bombs:
- 12 ounces chocolate melting wafers or good quality chocolate chips
- 1 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon salt
- 1/2 cup mini marshmallows
- 1/4 cup crushed peppermint candies, plus extra for garnish (optional)
Tools Needed:
- Silicone sphere mold (about 2.5 inches in diameter)
- Small microwave-safe bowl
- Spoon or pastry brush
- Small saucepan or electric kettle (for heating milk)
- Parchment paper
How Much Time Will You Need?
- Prep Time: 20 minutes
- Chill Time: 15-20 minutes
- Total Time: 35-40 minutes
- Servings: 6-8 hot chocolate bombs
Step-by-Step Instructions
1. Melt the Chocolate
Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth. You want the chocolate to be perfectly melted and silky.
2. Coat the Molds
Spoon about a tablespoon of melted chocolate into each cavity of your silicone sphere mold. Use the back of the spoon or a pastry brush to spread the chocolate evenly up the sides of the mold. Make sure the layer is thick enough to hold its shape, but not overly thick.
3. Chill the Shells
Place the filled molds in the refrigerator or freezer for 10-15 minutes, until the chocolate is completely set and easily pulls away from the mold. Once firm, carefully pop the chocolate half-spheres out of the mold.
4. Prepare the Filling
In a small bowl, whisk together the unsweetened cocoa powder, powdered sugar, and salt. This creates your delicious hot chocolate mix that will go inside the bombs.
5. Fill the Half-Spheres
Fill half of your chocolate half-spheres with about 2-3 tablespoons of the cocoa mixture, a small handful of mini marshmallows, and a teaspoon of crushed peppermint candies. Don’t overfill them, or they will be difficult to seal.
6. Seal the Bombs
Heat a clean, flat plate or a small pan in the microwave for a few seconds until warm. Take an empty chocolate half-sphere and briefly press its edge onto the warm plate to slightly melt the rim. Immediately press this melted edge onto a filled half-sphere to seal the two halves together. Repeat for all your hot chocolate bombs.
7. Decorate (Optional)
If you wish, drizzle a little extra melted chocolate over your sealed peppermint hot chocolate bombs. Sprinkle with more crushed peppermint candies while the chocolate is still wet. Let them set completely before storing.
Storage Instructions
Store your Peppermint Hot Chocolate Bombs in an airtight container at room temperature for up to 2-3 weeks. Keep them away from direct sunlight or heat, as this can cause the chocolate to melt or bloom.
Frequently Asked Questions (FAQ)
Q: What kind of chocolate works best for hot chocolate bombs?
A: Chocolate melting wafers or good quality chocolate chips are ideal because they melt smoothly and set up well for a sturdy shell.
Q: Can I make these ahead of time?
A: Yes, you can make hot chocolate bombs several weeks in advance and store them properly.
Q: How do I use a hot chocolate bomb?
A: Place one hot chocolate bomb in a mug and pour about 8-10 ounces of hot milk over it. Stir well until the chocolate is melted and the ingredients are dissolved.
Q: Can I use different fillings?
A: Absolutely! Feel free to experiment with different mini candies, sprinkles, or even a dash of cinnamon.
Q: Why are my chocolate shells breaking when I take them out of the mold?
A: This usually means the chocolate layer isn’t thick enough, or it hasn’t chilled long enough. Try adding a bit more chocolate or chilling for a few extra minutes.
Q: Can I skip the peppermint?
A: Yes, if you prefer classic hot chocolate bombs, simply omit the crushed peppermint candies.