Chocolate on the bottom, topped with white chocolate and crushed peppermint candy. These peppermint hot chocolate bombs resemble peppermint bark and make a festive, indulgent drink.
If you enjoy hot chocolate bombs, try our original milk chocolate hot chocolate bombs and our snowman hot chocolate bombs.
These peppermint bark hot chocolate bombs are beautiful and perfect for holiday gifting. They’re creamy, smooth, and make an excellent cup of hot chocolate. They’re a fun treat to share with teachers, neighbors, or friends—packaged in cellophane they make an easy, attractive gift.
Why I Like This Recipe
- Easiest cocoa bombs to make. Of all the hot chocolate bomb recipes we’ve made, these peppermint bark bombs are the simplest. Imperfect seams are easy to disguise with melted chocolate and crushed candy for a polished look.
- Fun to melt. Hot cocoa bombs are entertaining both to assemble and to use. Pour hot milk over a bomb and watch it melt open—kids especially love the surprise.
- Perfect size. These bombs are about 2.5″ in diameter and fit well in a wide mug.
- Easy gift idea. They store nicely wrapped in a cup or grouped in a bag with a half gallon of milk and a pair of mugs for a thoughtful holiday present.
What Others Are Saying
These came out beautiful and on our first try! Super yummy too! Thanks!—Patti
Added peppermint hot chocolate mix to ours, and they were so yummy and rich!—Traci on Pinterest
Tips and Tricks
- Melt extra chocolate and make a few extra cups the first time. Treat your first batch as practice so you have replacements if a few don’t turn out perfectly.
- Do not overheat the chocolate. Melt chocolate gently in a double boiler or in short microwave bursts, stirring between intervals.
- Allow chocolate to set fully in the refrigerator. If the chocolate is even slightly soft it will stretch and break when handled.
- Patch weak spots with extra melted chocolate. Before removing cups from the mold, inspect for thin areas and add more chocolate where needed.
- Work quickly or use gloves to avoid fingerprints. Warm hands can leave marks and soften the chocolate; pop pieces back in the fridge if needed.
- For more peppermint flavor: Mixing candy cane pieces into the white chocolate gives a great peppermint bite. To amplify mint further, use peppermint hot cocoa mix inside the bomb and add a drop or two of peppermint flavoring oil to the melted chocolate.
Ingredients
- Chocolate chips: Milk or dark chocolate chips work well. Melting wafers, almond bark, or chopped chocolate bars can be used as alternatives.
- White chocolate chips.
- Peppermint candy: Crushed candy canes or Starlight mints for the white chocolate and for rolling the finished bombs.
- Mini marshmallows: Regular or freeze-dried mini marshmallows add a fun surprise inside the bomb.
- Peppermint hot chocolate mix.
- Hot chocolate bomb mold: Use a silicone mold that makes 2.5″ bombs for best results.
See the recipe card below for exact quantities and full instructions.
How To Make Peppermint Hot Cocoa Bombs
Step 1: Crush candy canes and set aside. Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between intervals until smooth. Repeat for the white chocolate chips. Stir about 1/3 cup crushed candy canes into the melted white chocolate.
Step 2: Spoon melted white chocolate mixed with crushed candy canes into six mold cavities. Smooth the chocolate up the sides with a spoon; the crushed candy canes may make the surface lumpy but it will set smooth on the outside. Allow some to spill over the top—we’ll trim it later.
Step 3: Spoon milk chocolate into six mold cavities and smooth up the sides to coat them evenly. Let the chocolate rest briefly, then check and add more chocolate to thin spots as needed. Reserve any leftover chocolate for patching or sealing seams later.
Step 4: Refrigerate the molds until the chocolate is completely set, then gently remove the chocolate shells from the mold.
Step 5: Trim any excess white chocolate from the edges with scissors so the halves will align cleanly.
Step 6: Fill each white chocolate half with about 1 tablespoon peppermint hot cocoa mix and 1 tablespoon mini marshmallows.
Step 7: Warm a metal bowl or plate and briefly press the rim of an empty chocolate cup against the hot surface to soften the edge.
Step 8: Quickly place the warmed cup over a filled half to form a complete bomb. Handle the chocolate minimally to avoid fingerprints and softening; if it softens, chill for a few minutes before continuing.
Step 9: Melt the reserved 1/4 cup of chocolate, transfer to a small bag, snip a corner, and drizzle the chocolate over the seam to seal the bomb.
Step 10: Roll or press each sealed bomb into the remaining crushed peppermint candy to coat the seam, then let them sit until fully set.
To prepare hot chocolate, place one bomb in a mug and pour 1 1/2 cups of hot milk over it. Stir until fully mixed.
This recipe yields 12 chocolate cups, which assemble into six hot chocolate bombs.
Peppermint Cocoa Bomb FAQs
Peppermint bark is made by layering melted chocolate, allowing it to set, then topping with white chocolate and crushed peppermint candy. You can mix peppermint candy directly into the white chocolate as well. These peppermint bark hot chocolate bombs combine that classic candy with a hot cocoa surprise.
You can flavor melted chocolate. For a stronger mint profile add a small amount of peppermint flavoring oil (not essential oil) to the melted chocolate—use sparingly, a few drops per cup of melted chocolate. This boosts the peppermint without changing the texture.
Place a chocolate bomb in a mug and pour hot milk over it. The chocolate melts, releasing the cocoa mix and marshmallows. About 1 1/2 cups of milk produces a nicely balanced cup.
Store bombs in an airtight container at room temperature for up to two weeks, away from heat or direct sunlight. Short-term refrigeration or freezing is possible but may introduce condensation when thawed, which can affect the crushed candy coating.
More Peppermint Recipes To Make
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Peppermint Bark Pretzels
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Peppermint Bark Shortbread Cookies
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Stacked Peppermint Bark Oreos
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Peppermint Fudge Recipe
MADE THIS RECIPE AND LOVED IT? Please leave a star rating and a comment below to share your experience!
Peppermint Hot Chocolate Bombs
Ingredients
- 1 cup milk chocolate chips
- 1 ¼ cups white chocolate chips
- 18-20 crushed mini candy canes (about ⅔ cup)
- 6 Tbsp. hot chocolate mix
- 6 Tbsp. mini marshmallows
- chocolate mold
- ¼ cup chocolate chips to drizzle around seam
Instructions
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Crush candy canes with a rolling pin and set aside.
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Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Repeat with white chocolate. Do not overheat.
White Chocolate
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Stir ⅓ cup crushed candy canes into the melted white chocolate.
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Spoon the white chocolate into six mold cavities and smooth up the sides. Allow some to spill over the edge; trim later.
Milk Chocolate Half
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Spoon milk chocolate into six mold cavities, smoothing to coat evenly. Let sit briefly, check for thin spots, and add chocolate where needed. Save leftover chocolate to patch or seal seams.
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Refrigerate until completely set, then gently remove from the mold.
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Trim white chocolate edges with scissors.
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Fill each white chocolate half with 1 tablespoon peppermint cocoa mix and 1 tablespoon mini marshmallows.
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Warm a bowl or plate and press one empty cup to slightly melt its rim.
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Place the warmed cup over a filled half, working quickly. Chill briefly if the chocolate softens from handling.
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Melt the extra ¼ cup chocolate, put it in a bag, snip the corner, and drizzle over the seam to seal.
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Roll each bomb in remaining crushed peppermint candy and let set until the seam hardens.
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To serve, place one bomb in a mug and pour 1 ½ cups of hot milk over it. Stir and enjoy.
Notes
Ensure the chocolate is completely set in the refrigerator before handling. Soft chocolate will stretch and break.
If the chocolate softens while working, return the pieces to the refrigerator for a few minutes to firm up.
Store hot chocolate bombs in an airtight container at room temperature, away from heat or direct sunlight.