Peppermint Bark Hot Cocoa Bombs

Intensive Cake Unit
by Intensive Cake Unit
6 bombs
22 min

I honestly really didn't get all of the hype until I tried my own hot cocoa bombs - then I realized how fun and addicting they are, and how much fun you can have playing with the flavors! Peppermint bark is probably my favorite so far - OH my gosh; so fun and SO good!

You only need a few supplies – a half-dome silicone mold, white / semisweet chocolate, hot cocoa mix, crushed candy canes, and mini marshmallows!

As much fun as these are just to make, I think filming pouring milk over the bomb miiiiight have been my favorite part! I recommend aiming your pour at the seam to make the bomb come apart and melt more quickly.

These are SUPER easy to make – and they make great Christmas gifts! Recipe below!

Peppermint Bark Hot Cocoa Bombs
Recipe details
  • 6  bombs
  • Prep time: 20 Minutes Cook time: 2 Minutes Total time: 22 min
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  • 1 cup (6 oz) white chocolate chips
  • 1 ¼ cup (8 oz) semisweet chocolate chips (I also found this spatula with a candy thermometer in the center super helpful for tempering! - link's on my blog!
  • ¾ cup (12 T) Hot cocoa mix
  • ½ cup Crushed peppermint candy
  • 2 cups mini marshmallows
  • Silicone Hot cocoa bomb mold – I love the mold I bought on Amazon - link's on my blog!
  • Piping bag – for decorating
Create the Bombs
Melt your white chocolate, and coat the inside of the silicone molds with a brush or spoon – make sure to make the coating thick enough that red isn’t showing through the chocolate.
Cool until solid, and remove shells from molds. I had some trouble tempering my semisweet chocolate – until I used SugarGeekShow’s microwave tempering method! The spatula I linked above was SUPER helpful!
Coat your molds again, cool, and remove the shells.
Now you’re ready to put them together! First – you need a way to melt the edges of the shells slightly so that they’ll stick together. I put a frying pan on the stove on low heat, and first melted the edges of the semisweet chocolate shells for 1-2 seconds until they evened out.
Add 2 tablespoons of hot cocoa mix, 1-2 teaspoons of crushed peppermint candy, and as many marshmallows as will fit to each of your semisweet shells.
Melt the edges of the white chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.
Now to decorate! Re-melt your remaining semisweet chocolate if needed, and transfer to a piping or zip-lock bag.
Drizzle chocolate over the hot cocoa bombs and sprinkle with peppermint candy – and you’re done!
Enjoy – or bag as an awesome Christmas gift!
Intensive Cake Unit
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  • Judy Walding Judy Walding on Dec 22, 2020

    Thank you for letting me know what one is!!! Everyone around here has been looking for them and asking on the internet if anyone is selling them. I think I received one in a mug but didn't know if it was candy or exactly what it was.

    My husband was searching for something sweet one evening and wanted to get into it but didn't want hot chocolate. When I saw your recipe I was thrilled b/c I was too ashamed to ask anyone what one was.

    • Intensive Cake Unit Intensive Cake Unit on Dec 22, 2020

      Haha you made my day! I just found out about them earlier this month; they got popular fast! Happy to help! 😉