Peppermint Hot Cocoa Bomb Recipe

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34Made this recipe

Serves: 3

Prep Time: 30

Cook Time: 30

About Peppermint Hot Cocoa Bomb Recipe

Looking for a way to turn your ordinary cup of cocoa into a magical, flavor-packed, holiday experience? Our Peppermint Hot Cocoa Bomb is the perfect solution!  As the warm milk cascades over the cocoa bomb, the shell melts away, releasing a medley of flavors and aromas that dance on your taste buds. The cocoa powder blends seamlessly with the milk, creating a velvety, indulgent hot chocolate. The mini marshmallows add a playful touch, melting slightly to create a delightful froth on top.  The refreshing hint of peppermint adds a seasonal twist that elevates your hot chocolate experience to a whole new level.


3/4 cup milk chocolate chips

3 tablespoons cocoa powder

1/8 cup crushed peppermints

4 cups of piping hot milk


01Melt 3/4 cup of milk chocolate chips in a microwave-safe bowl in 30-second increments until melted
02Spoon a tablespoon of chocolate in each section of a 2" diameter spherical mold (with 6 half-sphere cavities).
03Using the spoon's back, spread the chocolate up all sides of the mold, making sure it reaches the mold's top.
04Freeze for 15 minutes or refrigerate for 30 minutes until completely set.
05Carefully remove chocolate from mold.
06Taking one 1/2 of the sphere, place it, hollow side down, on a warmed ceramic until the edges of the sphere half begin to melt.
07Fill with 1 tablespoon of hot chocolate mix, 5 mini marshmallows, and 1-2 teaspoons of crushed peppermint.
08Quickly work to place a second sphere half on a plate to melt the edges slightly and place on top of the filled half.
09Using the back of a slightly warmed metal spoon, smooth the chocolate's seam, making sure that there are no holes.
10Place back in refrigerator or freezer for 5 additional minutes to finish setting.
11When ready to enjoy, place the cocoa bomb in 10 ounces of piping hot milk, enjoy the show, and use a spoon to mix up up the chocolate and marshmallows for your cozy cup.

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