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Cozy Peppermint Hot Cocoa Bombs – Easy 5-Minute Recipe

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These cozy peppermint hot cocoa bombs are a quick and easy holiday treat. The chocolate shell cracks open in warm milk, releasing a cloud of peppermint marshmallows and cocoa mix for a festive, comforting drink.

Ingredients

Scale
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 teaspoon coconut oil or shortening (optional)
  • 1/2 cup (60g) high-quality cocoa powder mix
  • 1/4 cup (30g) mini marshmallows
  • 2 tablespoons (20g) crushed candy canes (about 2–3 regular-sized candy canes)
  • 1/4 teaspoon peppermint extract (optional)
  • 1–2 additional candy canes, crushed finer (for topping)
  • Drizzle chocolate or white chocolate (for decoration)
  • Edible glitter or gold luster dust (optional)

Instructions

  1. Melt the chocolate: Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. If using coconut oil, stir it in after melting.
  2. Coat the molds: Spoon about 1 tablespoon of melted chocolate into each cavity of a silicone half-sphere mold. Use a pastry brush or spoon to spread chocolate evenly up the sides. Tap the mold gently on the counter to release air bubbles. Refrigerate for 10-15 minutes until firm but pliable.
  3. Prepare the filling: In a small bowl, combine cocoa powder mix and crushed candy canes. Add peppermint extract if desired. Set mini marshmallows aside.
  4. Fill the bombs: Carefully pop the chocolate shells out of the molds. Place half of them on a baking sheet (bottoms). Spoon about 1 tablespoon of cocoa-candy cane mixture into each bottom half. Add 4-5 mini marshmallows on top.
  5. Seal the bombs: Warm a plate or nonstick skillet over low heat for 30 seconds. Gently press the rim of each empty top half onto the warm surface for 2-3 seconds to melt the edge slightly. Immediately press onto the filled bottom half to seal. Hold for a few seconds until set.
  6. Decorate: Place sealed bombs on a baking sheet. Drizzle melted white or dark chocolate over tops. Sprinkle with finely crushed candy cane pieces while drizzle is wet. Add edible glitter if desired. Refrigerate for 10-15 minutes until set.
  7. Serve or gift: To serve, place one bomb in a mug and pour 8-10 ounces of hot milk over it. Stir until cocoa is dissolved and enjoy immediately.

Notes

Temperature is key: let melted chocolate cool slightly before coating molds. Tap molds to remove air bubbles. For sealing, use a warm plate to melt the rim just enough. Work in small batches. Crush candy canes to coarse sand for filling and finer for topping. Store in airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: hot cocoa bombs, peppermint hot cocoa, Christmas treats, holiday drinks, easy hot cocoa bombs, homemade gifts

Find it online: https://jollyfork.com/cozy-peppermint-hot-cocoa-bombs-easy-5-minute-recipe/