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Dark Chocolate Peppermint Hot Chocolate bombs are a fun way to enjoy hot chocolate this holiday season. They are simple to make and rich in flavor as it combines dark chocolate, peppermint candies, hot cocoa mix and mini marshmallows for a festive magical way to enjoy hot chocolate this year. 

Dark Chocolate Peppermint Hot Cocoa Bombs

As it begins to get cooler outside my body naturally craves hot chocolate. I would be lying if I said I didn’t drink it at least once a day during the winter. Between Elf on the Shelf White Hot chocolate, Peppermint White Hot Chocolate, and Minty Hot chocolate I pretty much have the flavor I am craving. But sometimes I want a little something extra and these Peppermint Hot Chocolate Bombs give me just that! 

You will love the richness of the chocolate paired with the peppermint as the flavors magically come together as you pour milk on top! These Dark Chocolate Peppermint Bombs are the perfect way to share those magical moments with the ones you love! 

If you have yet to make hot cocoa bombs now is the time to start! They are easy to make, delicious, fun for the whole family, and make the perfect gifts for friends, neighbors, and teachers. 

If you love the fun of cocoa bombs be sure to try our Pumpkin Spice Latte Bomb. 

How to Make Dark Chocolate Peppermint Hot Cocoa Bombs

• Start by breaking one chocolate bar into small pieces, and place in a glass bowl. Microwave for 30 seconds at 50% power. Stir, and then return it to the microwave,  heat another 15 seconds, and then stir again. Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps. 

• Place the silicone mold on a tray or flat baking sheet, and spoon approximately a tbsp of the melted dark chocolate into the molds. Thoroughly coat the inside of the molds with a small silicone spatula or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the chocolate is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled chocolate. Cool in the refrigerator for 1-2 minutes to set, and then remove. Heat the remaining chocolate per step 1, and repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges. Place back in the refrigerator for another 2 minutes. 

• While the chocolate is setting, roughly chop approximately 15 candy cane Hershey Kisses. 

• Remove the chocolate from the refrigerator, and slowly pull the mold away from the chocolate, pushing up from the bottom to release.

• I prefer to wear food safe gloves when handling the chocolate to avoid fingerprints/smudges. Heat a small plate in the microwave for 15-20 seconds. Place a sphere open side down on the plate, and lightly twist to melt the edges.

• Immediately fill with a couple heaping tablespoons of hot cocoa mix, approximately 10 miniature marshmallows, and a tsp or more of chopped Hershey Kisses. Place another chocolate sphere on the plate, and melt the edges, and place on top of the filled sphere. 

• Next, melt the white candy melts per package instructions. Drape a sandwich bag or pastry bag over your hand, and fill with the melted candy. Cut the tip with kitchen shears, and pipe back and forth over the chocolate bomb. Add candy cane sprinkles. 

• Melt the red candy melts per package instructions, and repeat step 5 to fill a sandwich bag/pastry bag. Cut the tip, and pipe over the white candy melts, and sprinkle the chopped Hershey Kisses on top. Repeat with the remaining cocoa bombs.

• When you’re ready to enjoy your cocoa bomb, heat the milk of your choice, place a cocoa bomb in a mug, and pour the milk over it and watch the hot cocoa mix and marshmallows explode in the milk!

Tips Tricks and FAQs

• You can use any flavor of chocolate that you prefer. I love dark chocolate, but you can also use milk or white chocolate. 
• You want to make sure that you use a high quality chocolate to ensure a better flavor. 
• If you want the peppermint flavor to really pull through, you can add a little bit of peppermint extract into the melted chocolate. 
• When it comes to the peppermint, you can swap out the Hersphey peppermint kisses for crushed candy canes or crushed Andes mints. 
• If the melting chocolate is difficult to work with when adding it to the molds, add a tiny bit of shortening to it and mix it well. 
• Be sure the chocolate is even on the mold edges for easy assembly. If it is not, after it hardens use a pair of kitchen scissors to even it out. 
• If you want even more peppermint flavor, look for a peppermint flavored cocoa mix!

Storage

You will want to store these in an airtight container out of direct sunlight or heat for up to 30 days. 

How to enjoy a hot chocolate bomb

First, you will want to place your peppermint hot chocolate bomb in the bottom of your mug. You will then want to pour your hot milk over it. The hot milk will melt the layer of chocolate allowing all your hot cocoa mix, marshmallows, and chopped Hershey kisses to magically appear. Mix this all up and enjoy! 

From my experience, you will want to use about 1 ½ cups of milk. 

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