These Peppermint Hot Chocolate Bombs are a can’t-miss winter treat!
With just four simple ingredients, these are so simple to do!
If you’re ready for a homemade treat that kids and adults will like, these hot cocoa balls are literally the perfect choice.
Excellent for snuggling down at home with a delicious cup of cocoa.
Peppermint Cocoa Balls
Making hot chocolate balls is a new holiday tradition in our house.
Not only is it a fun way to make something together that we all love, but it’s a fun way to enjoy a treat that lasts as long as it takes us to sip it gone in our cups.
Ingredients To Make Peppermint Hot Chocolate Balls
- peppermint candy melts
- hot cocoa mix
- crushed peppermint candies
- mini marshmallows
Equipment needed to make Hot Chocolate Bombs
- Semi Sphere Silicone Mold
- Spoon
- Ziplock baggie
- Large ceramic plate
- Small frying pan
Expert Tips
- Be sure that when you’re spreading the chocolate on the inside of the mold that you’re getting it evenly spread up the sides.
- Don’t overfill the chocolate balls. Stay as close to the recipe as follows are they can be hard to seal properly.
- This recipe is a fun treat for homemade holiday gifts, too.
How To Make Hot Chocolate Balls With Peppermint
Set the plate into the freezer.
Crush the peppermint candies.
Melt candy melts according to package directions.
Add a spoonful of melted candy to each of the mold cavities, then use a spoon to spread it, making sure to coat the entire cavity. Up the sides.
Transfer leftover melted candy to a ziplock baggie.
Set the candy-filled molds in the freezer for 5 minutes, remove them, and then repeat the step above to do a second layer.
Heat a small frying pan over low-medium heat.
Remove the plate and candy-filled molds from the freezer, and carefully remove the candy semi-spheres from the mold.
Set upside down onto the chilled plate.
Grab one semi-sphere and hold it hollow side down, then gently touch it to the hot pan to melt a thin layer of the candy coating.
Flip the candy semi-sphere over, and quickly fill with 1 tbsp of cocoa mix, a pinch of crushed peppermint, and 3-4 marshmallows.
Grab another empty sphere half and set it hallow side down, touching the pan to melt it slightly.
Then place that one upside down on top of the one that you just filled.
If the ziplock baggie of candy is not still melted, heat for about 10-15 seconds, massage the baggie, then snip off the very corner of the bag, and drizzle candy in a circular motion on top of each ball.
Top with crushed peppermint candies.
To enjoy, drop the cocoa ball into 6 oz of very hot milk or water, and stir.
It just depends on what you like. Hot water or milk is fine to use. Adding milk does give a creamier taste and texture than adding water will.
They’re so simple to use! Just add the ball to the bottom of your mug and pour hot milk or water on top. Stir and see the magic of the cocoa ball happen.
As long as you keep them stored in a container, they’ll actually last for up to 2 months!
Fun Ways To Share Cocoa Balls with Others
Don’t forget that part of the fun of making this cocoa treat is that you can easily gift it to family and friends!
Who wouldn’t love a homemade gift that they can enjoy any time that they want? All you need is a cute gift box or bag and a fun gift tag to add to the mix!
More Recipes to Love:
If you love these homemade cocoa balls, you’re going to love these other recipe ideas as well:
- White Chocolate Mocha Hot Chocolate Balls – This White Chocolate Mocha Hot Chocolate Balls recipe tastes just like the white chocolate mochas you get from Starbucks.
- Star Wars Storm Trooper White Chocolate Cocoa – Such a fun and simple recipe to make!
- Peppermint Hot Cocoa Cookies (Easy Recipe) – A simple recipe for yummy hot cocoa cookies!
Peppermint Hot Cocoa Balls
Equipment
- Semi Sphere Silicone Mold
Ingredients
- 8 ounces peppermint candy melts
- 6 T hot cocoa mix
- 1/8 cup crushed peppermint candies
- 18-24 mini marshmallows
Instructions
- Set the plate into the freezer.
- Set a large Melt candy according to package directions.
- Add a spoonful of melted candy to each of the mold cavities, then use a spoon to spread it, making sure to coat the entire cavity. Up the sides. Transfer leftover melted candy to a ziplock baggie.
- Set the candy filled molds in the freezer for 5 minutes, remove, and then repeat the step above.
- Heat a small frying pan over low-medium heat.
- Remove the plate and candy filled molds from the freezer, and carefully remove the candy semi-spheres from the mold. Set upside down onto the chilled plate.
- Grab one semi-sphere and hold it hollow side down, then gently touch it to the hot pan to melt a thin layer of the candy coating.
- Flip the candy semi-sphere over, and fill with 1 tbsp of cocoa mix, a pinch of crushed peppermint, and 3-4 marshmallows.
- Repeat step 8, then set that one upside down onto the one that you just filled.
- If the ziplock baggie of candy is not still melted, heat for about 10-15 seconds, massage the baggie, then snip off the very corner of the bag, and drizzle candy in a circular motion on top of each ciao bomb, then top with crushed peppermint candies.
- To enjoy, drop cocoa bomb into 6 oz of very hot milk or water, and stir.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
