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+ servings
Peppermint hot chocolate bombs.
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5 from 1 vote

Peppermint Hot Cocoa Balls

These cocoa balls are a great recipe for whipping up as a fun winter treat.
Prep Time20 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: Peppermint Hot Cocoa Balls
Servings: 6
Calories: 81kcal

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

Calories: 81kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 129mg | Potassium: 1mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Calcium: 15mg | Iron: 1mg