Peppermint Hot Cocoa Bombs
With sweet and decadent flavors and cooling mint, these Peppermint Hot Cocoa Bombs are the perfect homemade holiday treat!
Servings: 8
Ingredients
- 10 ounces milk chocolate melting wafers
- 10-15 pieces peppermint candy
- 6 tablespoons hot cocoa mix
- 1 cup mini marshmallows
- 1 cube white almond bark
Instructions
- In a microwave-safe container, melt the chocolate wafers as instructed on the package and stir until smooth.10 ounces milk chocolate melting wafers
- Place the silicone mold on a baking sheet or cutting board. Spoon 1 tablespoon of melted chocolate into each well of the mold. Using the back of a spoon, spread the chocolate up the sides of each well, creating a complete layer that covers the entire mold.
- As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold. Move the mold to the refrigerator and let it sit for approximately 10 minutes.
- Crack the peppermint candies into small pieces using a kitchen mallet or hammer. Set aside.10-15 pieces peppermint candy
- Remove the mold from the refrigerator and carefully flip it over so that the rounded side is facing up. Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious not to apply too much pressure to avoid cracking the shell.
- Warm a plate, then place one half of the chocolate shell, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
- Working quickly, take this half of the chocolate bomb and position it on a cookie sheet with the rounded side down. Fill it with 2 tablespoons of hot chocolate mix and 6-8 mini marshmallows. Then add a pinch of the cracked peppermint pieces.6 tablespoons hot cocoa mix, 1 cup mini marshmallows
- Place the other half of the chocolate bomb on the heated plate. Remove it when the edge melts a bit, and carefully position it on top of the filled shell. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.
- For decoration, drizzle melted white chocolate over the top of the bomb and sprinkle with cracked peppermint candy.1 cube white almond bark
Notes
- Store the hot cocoa bombs in a cool place until ready to use.
- For serving, place the bomb at the bottom of a mug, then pour 6 ounces of hot milk over the bomb slowly to watch it melt and develop into a silky rich hot cocoa.
- For the best results, choose a good quality brand of melting wafers, like Ghirardelli.
- You can substitute white chocolate melting wafers for the white chocolate almond bark.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 0.03mg | Sodium: 106mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1IU | Calcium: 20mg | Iron: 1mg
