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Easy Peppermint Bark Hot Chocolate Bombs: Best Holiday Treat

peppermint bark hot chocolate bombs - featured image
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These hot chocolate bombs are a fun, festive, and easy holiday treat that combines rich chocolate, cool peppermint, and a satisfying ‘whoosh’ when hot milk is poured over them. Perfect for family fun and homemade gifts.

Ingredients

Scale
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) coconut oil or vegetable shortening
  • 1/2 cup (about 6-8) crushed candy canes or peppermint candies
  • 1/2 cup (about 85g) white chocolate chips
  • 6 tablespoons (about 90g) hot cocoa mix
  • 6 tablespoons (about 90g) mini marshmallows (optional)
  • Sprinkles or festive decorations (optional)
  • 6 cups (1.4 liters) hot milk or water (for serving)

Instructions

  1. Crush the candy canes: Place candy canes in a sturdy zip-top bag, remove air, seal, and crush with a rolling pin or heavy skillet into a mix of fine dust and small chunks. Set aside 2 tablespoons for garnish.
  2. Melt the semi-sweet chocolate: Place semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and glossy (about 1.5-2 minutes total).
  3. Prepare the molds: Spoon about 1-1.5 teaspoons of melted chocolate into each cavity of a silicone hemisphere mold. Spread up the sides to coat evenly. Place on a baking sheet and refrigerate for 5 minutes until firm.
  4. Add the second layer: Remove from fridge. Spoon another 1 teaspoon of melted chocolate into each cavity, reinforcing edges. Smooth any drips. Refrigerate for 10 minutes until completely set.
  5. Prepare the filling: In a small bowl, combine crushed candy canes (reserving 2 tablespoons), hot cocoa mix, and mini marshmallows (if using). Stir to combine.
  6. Assemble the bombs: Gently pop chocolate shells out of molds. Place half of the shells (3) on a plate. Fill each with about 2 tablespoons of filling, packing gently. Do not overfill.
  7. Seal the bombs: Heat a small plate in the microwave for 20 seconds until warm. Press the rim of an empty shell onto the warm plate for 2-3 seconds to melt the edge slightly. Place on top of a filled shell, pressing gently to seal. Hold for 10 seconds. Repeat with remaining shells. Fill any gaps with melted chocolate. Refrigerate for 5 minutes to set the seal.
  8. Make the white chocolate drizzle: Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Transfer to a piping bag or zip-top bag with corner snipped. Drizzle over each bomb. While wet, sprinkle reserved crushed candy canes and sprinkles on top.
  9. Final set: Refrigerate decorated bombs for at least 10 minutes to set the drizzle. Serve or gift.

Notes

Don’t rush the chocolate setting; use the fridge, not the freezer. Use a light hand with the white chocolate drizzle. Crush candy canes in stages for even distribution. Multitask while chocolate sets. For consistency, use a kitchen scale. If chocolate seizes, start over with fresh chocolate and ensure all utensils are dry.

Nutrition

Keywords: hot chocolate bombs, peppermint bark, holiday treat, easy dessert, homemade gift, chocolate, peppermint

Find it online: https://cookluma.com/easy-peppermint-bark-hot-chocolate-bombs-best-holiday-treat/