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Cozy Peppermint Bark Hot Chocolate Bombs

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These hot chocolate bombs feature a dark chocolate shell studded with crushed candy canes and filled with peppermint-infused cocoa mix and mini marshmallows. When warm milk is poured over, the sphere cracks open to reveal a rich, minty hot chocolate that’s perfect for cozy evenings.

Ingredients

Scale
  • 12 ounces dark chocolate melting wafers or high-quality chocolate chips
  • 4 ounces white chocolate melting wafers or white chocolate chips
  • 1/2 teaspoon peppermint extract, divided
  • 1/2 cup crushed candy canes or peppermint candies, plus extra for garnish
  • 1/2 cup hot cocoa mix
  • 1/2 cup mini marshmallows
  • 1 teaspoon coconut oil (optional, for smoother chocolate)
  • Sprinkles or edible glitter (optional, for decoration)
  • 1 cup warm milk per serving (whole milk recommended)

Instructions

  1. Melt the dark chocolate: Place 12 ounces of dark chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth (about 2 minutes total). If using chocolate chips, add 1 teaspoon of coconut oil.
  2. Prepare the mold: Place a silicone hemisphere mold on a baking sheet. Spoon about 1 tablespoon of melted dark chocolate into each cavity. Use the back of a spoon to spread the chocolate up the sides, coating evenly to about 1/8-inch thick.
  3. Add the crushed candy canes: Before the chocolate sets, sprinkle a generous pinch of crushed candy canes into each cavity. Gently press the candy pieces into the chocolate so they stick.
  4. Chill the chocolate shells: Place the baking sheet with the mold in the refrigerator for 10-15 minutes, or until the chocolate is completely firm.
  5. Remove the shells from the mold: Gently flex the silicone mold to release each chocolate hemisphere. If any shells crack, patch them with a little melted chocolate and re-chill for 5 minutes.
  6. Fill the shells: Place 6 of the chocolate hemispheres on a clean work surface, dome-side down. Spoon about 1 tablespoon of hot cocoa mix into each shell, then add a small handful of mini marshmallows.
  7. Seal the bombs: Warm a small plate in the microwave for 30 seconds. Take one of the empty chocolate hemispheres and gently press its flat edge against the warm plate for about 5 seconds to melt the edge slightly. Immediately place it on top of a filled shell, pressing gently to seal. Run your finger around the seam to smooth it out. Repeat with the remaining shells.
  8. Melt the white chocolate: Place 4 ounces of white chocolate wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth. Add 1/4 teaspoon of peppermint extract and stir to combine.
  9. Decorate the bombs: Transfer the melted white chocolate to a small piping bag or zip-top bag with the corner snipped off. Drizzle the white chocolate over each bomb in a zigzag pattern. While the white chocolate is still wet, sprinkle with additional crushed candy canes and sprinkles if using.
  10. Final chill: Place the decorated bombs back in the refrigerator for 10 minutes to set the white chocolate. Once firm, they’re ready to use or gift. To serve, place one bomb in a mug and pour 1 cup of warm milk (about 150°F) over the top. Stir gently until the cocoa mix is fully dissolved.

Notes

For best results, use pure peppermint extract and fresh candy canes. The bombs can be stored in an airtight container in the refrigerator for up to 2 weeks. The flavor improves after a few days as the peppermint infuses into the chocolate. Do not freeze.

Nutrition

Keywords: hot chocolate bombs, peppermint bark, hot cocoa, Christmas, holiday, chocolate spheres, easy dessert

Find it online: https://bitesienna.com/cozy-peppermint-bark-hot-chocolate-bombs-easy-recipe/