Peppermint White Chocolate Hot Cocoa Bombs

Peppermint White Chocolate Hot Cocoa Bombs are festive treats filled with cocoa mix and marshmallows, perfect for holiday gifting or sipping!

Bring a touch of magic to your holiday season with these Peppermint White Chocolate Hot Cocoa Bombs!

Perfect for gifting or cozy evenings by the fire, these indulgent treats combine rich white chocolate shells with peppermint mocha cocoa mix, mini marshmallows, and festive toppings. When dropped into hot milk, they create a luxurious, creamy drink that’s as fun to make as it is to enjoy.

Whether you’re treating yourself or sharing with loved ones, these cocoa bombs are sure to spread holiday cheer!

Ingredients and Substitutions

• Ghirardelli White Chocolate Melting Wafers: Known for their smooth melting properties and rich flavor. Substitute with high-quality white chocolate chips or almond bark, but ensure it’s easy to melt.
• Peppermint Mocha Hot Cocoa Mix: Adds a festive flavor. Substitute with plain hot cocoa mix and add ½ teaspoon of peppermint extract or crushed candy canes for the mint flavor.
• Mini Marshmallows: A must for classic hot cocoa. Substitute with regular marshmallows cut into small pieces or freeze-dried marshmallows.
• Crushed Peppermint Candy: Enhances the peppermint flavor and festive look. Replace with finely chopped candy canes or skip for a less minty version.
• Mini Chocolate Chips: Adds texture and richness. Substitute with finely chopped chocolate of any kind or omit if desired.

Equipment Needed

• 2 silicone sphere molds (available online)
• 1 disposable piping bag – Use a plastic sandwich bag with a small corner cut off as an alternative.
• 1 cookie sheet lined with wax paper

Peppermint White Chocolate Cocoa Bombs

Yields: 8–10 cocoa bombs | Prep Time: 30 minutes | Cook Time: 5 minutes (melting the chocolate)

Ingredients:

• 30 oz Ghirardelli white chocolate melting wafers
• 2 cups peppermint mocha hot cocoa mix
• 2 cups mini marshmallows
• 1 cup crushed peppermint candy
• ½ cup mini chocolate chips

Directions:

Optional Preparation:

1. Cut the silicone molds so each sphere is separate for easier handling (optional).
2. Use a paper towel or clean kitchen towel to wipe the inside of the molds for a shiny chocolate finish.

Prepare the Chocolate Shells:

1. In a heat-safe bowl, microwave the white chocolate wafers in 45-second intervals, stirring after each interval until fully melted and smooth.
2. Spoon 1–2 tablespoons of melted chocolate into each mold. Swirl to coat the inside completely.
3. Gently tap out any excess chocolate back into the bowl.
4. Refrigerate the coated molds for 5–10 minutes until set.
5. Carefully peel back the silicone molds to release the hardened chocolate shells. Place them on the prepared cookie sheet. Repeat for all molds to create 8 half-spheres.
6. Transfer some melted chocolate into the piping bag and snip the tip.

Assemble the Cocoa Bombs:

1. Fill half of the chocolate shells with 1 tablespoon of hot cocoa mix.
2. Add a few mini marshmallows, a sprinkle of crushed peppermint candy, and a few mini chocolate chips.
3. Pipe a line of melted chocolate around the rim of each filled shell.
4. Gently press a second chocolate shell on top, holding for 30 seconds to 1 minute to seal.
5. Inspect the seam and fill any gaps with melted chocolate if needed.

Decorate:

1. Drizzle melted chocolate over the assembled bombs.
2. Sprinkle with crushed peppermint candy and mini chocolate chips.
3. Let the decorations set before serving or storing.

To Serve:
Place a cocoa bomb in a mug, pour hot milk over it, and watch it burst open into a festive, peppermint mocha treat!