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These chocolate spheres magically transform into a delicious cup of hot cocoa when dropped into hot milk. With this hot cocoa bombs recipe, you’re going to make something extra special.
Today, I’m super excited to share with you a fantastic recipe that has been all the rage on social media lately. It’s a Peppermint Hot Cocoa Bombs Recipe!
They are not only fun to make but also a great way to enjoy a cozy, warm drink during the cold winter season.
Get your kids involved! This is a unique recipe for a hot chocolate mix that they’ll love. I know Lily gets super excited when she sees those little balls pop out of the molds. So exciting!
Later on, when you watch as the chocolate melts into your mug of hot milk, you’ll get to kick back and enjoy your special creation.
They make a great gift too! Wrap these little chocolate balls and give them away at parties or even just to your neighbors. Everyone will love them.
You won’t find a better mug of hot cocoa than what you make with these hot chocolate cocoa bombs.
And don’t worry, this hot cocoa bombs recipe is super simple. Trust the process, and with a little practice, you’ll be popping out your own delicious hot chocolate bombs with ease!
Some of our other favorite holiday beverage recipes we have on our site include: Best White Hot Chocolate (Slow Cooker Recipe), Slow Cooker Wassail, and Classic Eggnog.
WHY THIS RECIPE WORKS:
- Super Fun to Make: Creating these hot cocoa bombs is much fun, and it’s a great activity to do with kids or friends.
- Perfect for Gifts: They make great gifts for holidays, Valentine’s Day, or just as a special treat for someone you care about.
- Impressive Final Product: The shiny finish and beautiful look of these cocoa bombs will impress anyone who sees them. Try out different chocolates if you like. I’ve got a list for additions down below!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Silicone Sphere Molds
- Ghirardelli Milk Chocolate Melting Wafers
- Peppermint Chocolate Cocoa Mix
- Disposable Piping Bag
- Wax Paper
- Crushed Peppermint Candy
- Mini Marshmallows
HOW TO MAKE HOT COCOA BOMBS RECIPE:
How to make the spheres:
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Using a heat-safe bowl, add the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
- Using a spoon, spoon about 1-2 tbsp of the chocolate into each mold. Carefully swirl the chocolate to completely coat the inside of the mold.
- Lightly shake the extra chocolate back into the bowl. Repeat with all the mold sections.
- Place the coated molds into the fridge for 5-10 minutes.
- Remove from the fridge and gently peel the silicone mold away from the hardened chocolate shell.
- Carefully place the molds onto a cutting board.
- Scoop some of the melted chocolate into the piping bag and cut the tip.
Building the cocoa bomb:
- Scoop about 1 tbsp of the hot cocoa mix into the bottom half of the molds.
- Sprinkle about 1 tbsp of the crushed peppermint candy on top of the cocoa.
- Place about 5-8 mini marshmallows and crushed peppermint candy onto the top of the cocoa.
- Pipe a line of melted chocolate around the edge of the bottom shell using the piping bag.
- Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
- Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
- Place the mold back onto the cutting board and drizzle more chocolate over the mold for decoration. Sprinkle some crushed peppermint candy on top. Allow to set before enjoying!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHERE CAN I GET THE MOLDS?
You can find silicone molds easily on Amazon or at your local craft or kitchen supply store.
Look for molds that are labeled as hot chocolate bomb molds or silicone sphere molds.
WHAT KIND OF COCOA MIX IS THE BEST TO USE?
The best cocoa mix to use is one that suits your taste preference.
You can use any store-bought hot cocoa mix, but a peppermint chocolate cocoa mix will give the best festive flavor for this recipe.
DO I HAVE TO ADD PEPPERMINTS?
Adding peppermints is optional. If you’re not a fan of peppermint, you can leave it out or replace it with another candy or flavoring of your choice.
I’ve got some ideas for you right below here!
ANY ADDITIONS?
I’m sure there are endless options here. If you’ve got your own great ideas, let me know in the comments below!
- Chocolate chips (milk, dark, or white)
- Candy canes (crushed)
- Caramel bits
- Sprinkles for decoration
- Flavored syrups
- Cinnamon sticks
- Nutmeg or other spices
- Crushed cookies
- Dried fruit pieces
- Flavored marshmallows
ANY SUBSTITUTIONS?
Sure thing! This is just a quick list to get your brain working.
- Dark chocolate instead of milk chocolate
- Almond bark or candy melts for different chocolate flavors
- Sugar-free cocoa mix for a healthier option
- Coconut oil to help chocolate melt smoother
- Vegan marshmallows for a dairy-free alternative
- Gluten-free cocoa mix for those with gluten sensitivities
HOW TO STORE:
Room Temp: Store the hot cocoa bombs in an airtight container at room temperature for up to 2 weeks.
Freezer: For longer storage, place them in a freezer-safe container and freeze for up to 6 months.
DANA’S TIPS AND TRICKS:
- Make sure your silicone molds are clean and dry before using them.
- Use a pastry brush or the back of a spoon to evenly coat the molds with chocolate.
- Let the chocolate set completely in the fridge before filling and sealing the bombs.
- Be gentle when removing the chocolate spheres from the molds to avoid cracking.
- Heat the edges of the chocolate spheres on a warm plate to seal them more easily.
- Drizzle melted white chocolate or sprinkle some gold dust on top for a fancy finish.
This Hot Cocoa Bombs Recipe is a super fun treat that friends and family will adore. They’re a great way to enjoy hot cocoa and a perfect addition to your winter days.
Whether you’re making them for yourself, as a family activity, or as gifts, these cocoa bombs are sure to bring smiles and warmth.
So, go ahead, grab a large mug, give this recipe a try, and enjoy your very own homemade hot cocoa bombs. Happy melting and sipping!
If you like this recipe, you might also like:
If you’ve tried this HOT COCOA BOMBS RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Hot Cocoa Bombs Recipe
Equipment
Ingredients
- 30 ounces Ghirardelli Milk Chocolate melting wafers
- 2 cups peppermint chocolate cocoa mix or cocoa mix of your choice
- 2 cups crushed peppermint candy
- 1 cup mini marshmallows
Instructions
How to make the spheres:
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
- Using a heat-safe bowl, add the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.30 ounces Ghirardelli Milk Chocolate melting wafers
- Using a spoon, spoon about 1-2 tbsp of the chocolate into each mold. Carefully swirl the chocolate to completely coat the inside of the mold.
- Lightly shake the extra chocolate back into the bowl. Repeat with all the mold sections.
- Place the coated molds into the fridge for 5-10 minutes.
- Remove from the fridge and gently peel the silicone mold away from the hardened chocolate shell.
- Carefully place the molds onto a cutting board.
- Scoop some of the melted chocolate into the piping bag and cut the tip.
Building the cocoa bomb:
- Scoop about 1 tbsp of the hot cocoa mix into the bottom half of the molds.2 cups peppermint chocolate cocoa mix
- Sprinkle about 1 tbsp of the crushed peppermint candy on top of the cocoa.2 cups crushed peppermint candy
- Place about 5-8 mini marshmallows and crushed peppermint candy onto the top of the cocoa.1 cup mini marshmallows
- Pipe a line of melted chocolate around the edge of the bottom shell using the piping bag.
- Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
- Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
- Place the mold back onto the cutting board and drizzle more chocolate over the mold for decoration. Sprinkle some crushed peppermint candy on top. Allow to set before enjoying!
Notes
- Make sure your silicone molds are clean and dry before using them.
- Use a pastry brush or the back of a spoon to evenly coat the molds with chocolate.
- Let the chocolate set completely in the fridge before filling and sealing the bombs.
- Be gentle when removing the chocolate spheres from the molds to avoid cracking.
- Heat the edges of the chocolate spheres on a warm plate to seal them more easily.
- Drizzle melted white chocolate or sprinkle some gold dust on top for a fancy finish.
Nutrition
Love This Recipe?
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