Chocolate on the bottom, white chocolate mixed with crushed peppermint candy on the top. These peppermint bark hot chocolate bombs are delicious and oh so fun! If you’ve seen the viral exploding hot chocolate bomb videos on Tik Tok—-these are it!
If you like hot chocolate bombs, try our original milk chocolate hot chocolate bombs and our snowman hot chocolate bombs! Out of all of the hot chocolate bomb recipes that we’ve shared, these peppermint bark ones are THE EASIEST TO MAKE! If your seams don’t match up perfectly, don’t worry about it! We covered them with melted chocolate and crushed candy for a decoration which totally takes them to the next level.
Note: Amazon is having a hard time keeping up with the chocolate molds! I used these ones, but these ones are great if you want to make multiple sizes. Keep checking as they restock!
Watch our step by step video!
These peppermint bark hot chocolate bombs are so pretty and festive for the holidays. Ruby gave some to her horseback riding teachers and they loved them! So creamy and smooth. They make the BEST cup of hot chocolate. Don’t worry looking at the calories, it’s December and calories don’t count, right?
What is a Peppermint Bark?
Peppermint bark is usually made by spreading melted chocolate on a piece of waxed paper. Once it has had a chance to set up you spread it with white chocolate and liberally sprinkle it with crushed peppermint candy. You can also mix the peppermint candy right into the white chocolate. Our peppermint bark hot chocolate bombs combines hot chocolate and peppermint bark. The best of both worlds!
HOW TO ENJOY A HOT CHOCOLATE BOMB
When you place a chocolate bomb in a cup and pour hot milk over it, it melts and mini marshmallows magically appear! I’ve found that 1 1/2 cups of milk is the perfect amount.
Step 1: place hot chocolate bomb in a 16 oz. mug.
Step 2: pour HOT milk over the bomb and watch it “explode”!
Step 3: Let it sit for a minute or so to really melt the chocolate and give the hot chocolate a stir. Enjoy!
The extra chocolate takes ANY hot chocolate mix to the next level.
Peppermint Bark Hot Chocolate Bombs
- chocolate chips (we used milk chocolate)
- white chocolate chips
- crushed candy canes or peppermint candy
- mini marshmallows <—these freeze-dried ones are our FAVORITE.
- peppermint hot chocolate mix
- hot chocolate mold
- Ziploc baggie
- microwave-safe bowls
How to make Peppermint Bark Hot Chocolate Bombs
You’ll need 1 cup of milk chocolate chips and 1 1/4 cup of white chocolate chips. You’ll also need 6 tablespoons of hot chocolate mix (we recommend mint) and 6 tablespoons of mini marshmallows. And let’s not forget the crushed peppermint candy, about 2/3 of a cup.
This will create 12 chocolate cups that, when fit together, will create 6 hot chocolate bombs.
Note: the mold we used makes 2.5″ bombs. You can also buy this set that makes multiple sizes of hot chocolate bombs.
Here’s the Clif note version. For the full version with photos, scroll to the end of the post.
STEP 1: MELT CHOCOLATE CHIPS
Add crushed peppermint candy to the melted white chocolate.
STEP 2: FILL HOT CHOCOLATE BOMB MOLD WITH CHOCOLATE
STEP 3: REFRIGERATE MOLD
STEP 4: FILL CHOCOLATE MOLDS WITH HOT COCOA and marshmallows
STEP 5: ASSEMBLE CHOCOLATE BOMB
STEP 6: FINISHING TOUCHES
Our chocolate bombs are about 2.5″ in diameter and work great in a wide mug. Mine are from Target.
These would make great gifts during the holidays! Packaged in a cellophane bag or and placed inside a mug.
HOW MUCH MILK TO POUR OVER HOT CHOCOLATE BOMBS
1 1/2 cups of milk (any kind of milk). Many recipes call for 1 cup of milk, but we found that to be a bit too rich for our liking.
HOW TO STORE HOT CHOCOLATE BOMBS
Hot chocolate bombs can be stored in an airtight container, or individually packaged for up to two weeks at room temperature. They would ideally be stored away in a cool, dry place, away from a window or heat source. This is how I store mine.
They can be stored in the freezer or refrigerator short-term, but be careful as the refrigerator can introduce moisture to the hot chocolate mix, and the freezer may cause condensation and moisture to form as the chocolate thaws to room temperature again, especially with the crushed candy on the outside.
How to Flavor Melted Chocolate
The candy cane infused white chocolate is super delicious—I mean, it’s peppermint bark so you know it is going to be delicious. Make an extra one just to eat plain, the peppermint flavor really shines through! That being said, once is has been mixed with milk it doesn’t have a ton of mint flavor. Using peppermint cocoa mix and candy canes help, but this is still mostly a CHOCOLATE cup of hot chocolate—with a silky creaminess from the white chocolate.
Did you know that you can flavor melted chocolate? It’s true! If you want an explosion of mint flavor, consider adding a TINY amount of peppermint flavoring oil (not the same as essential oil) to your melted chocolate. We did this when we made hot chocolate sticks, about 8 drops for every cup of melted chocolate—works like a charm!
(Just to be clear we DIDN’T flavor our melted chocolate with peppermint oil and they were DELICIOUS. I’m only sharing this info for those who want an explosion of mint flavor in every sip.)
TIPS AND TRICKS FOR MAKING PERFECT HOT CHOCOLATE BOMBS
- My BIGGEST tip: Melt a little extra chocolate and make a few extra chocolate cups your first time making these. That way, if you have a couple that don’t turn out, you’ll have extras to replace them with. Consider your first time a practice run. That’s what we did our first time. We had no expectations, and actually ended up with 4 out of 6 bombs that turned out great! The others were delicious (we didn’t let them go to waste), but they had holes in the seams because we handled them when they weren’t quite set up all the way and it caused them to be misshaped.
- DO NOT overheat the chocolate chips. Chocolate can be melted in a double boiler or in the microwave.
- The key to success is making sure the chocolate has time to really set up in the refrigerator. If the chocolate is soft (AT ALL) it will stretch and break.
- Use any extra melted chocolate to fill in weak spots. Before taking the chocolate cups out of the mold, examine them carefully to see if there are any thin areas that could use a little more chocolate. Add more chocolate, refrigerate a bit longer, and continue on your way.
- Like any other chocolate project, if you handle the chocolate too much the heat from your hands will cause it to soften. If you find this to be the case while you are smoothing out edges and seams in the chocolate molds, just place the molds back in the refrigerator for 5 minutes or so.
- Work quickly to avoid fingerprints on the chocolate bombs. You can combat this also by wearing candy making gloves. I haven’t used the gloves but heard they work great.
Peppermint Bark Hot Chocolate Bombs Recipe
Peppermint Bark Hot Chocolate Bombs
- Crush candy canes with a rolling pin. Set aside.
- Melt chocolate chips in microwave-safe bowl for 30 seconds. Stir. Continue to microwave in 15-second intervals until chocolate chips are melted and smooth. Repeat for white chocolate chips.DO NOT overheat the chocolate.
- Stir 1/3 cup crushed candy canes into melted white chocolate.
- Add a spoonful of the melted white chocolate and candy canes into 6 chocolate mold cavities. Smooth chocolate up the sides of each with a wooden spoon. The crushed candy canes will make the mixture lumpy. Don't worry, it will be smooth on the other side. Just do your best. Spoon some of the mixture up and over the edge. We will trim this off later.
Milk Chocolate Half
- Add a spoonful of chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with a spoon. Add more chocolate as necessary to coat the inside of each mold.THIS PART IS DIFFERENT THAN THE WHITE CHOCOLATE HALF: Let the chocolate sit for a few minutes. Check to see if there are any areas that need to be covered again, then smooth out the sides with a spoon. This will help ensure that the sides and center of the mold are evenly coated with chocolate. (White chocolate hardens faster and is thicker than milk chocolate so this step isn't necessary with the white chocolate. It doesn't seem to pool in the center of the mold as much).There will be a little extra chocolate leftover in the bowl. Save this to patch any weak areas or seal the middle seam after the chocolate hardens.
- Refrigerate chocolate molds until completely set.Gently remove from the mold.
- Trim the white chocolate edges with a pair of scissors.
- Fill the white chocolate halves with 1 tablespoon of peppermint cocoa mix and 1 tablespoon of mini marshmallows.
- You will need a hot bowl or plate. Press one of the empty chocolate cups against the hot plate to slightly melt the rim.
- Place the empty chocolate cup over one of the filled ones. Work quickly and try not to handle the chocolate too much. The warmth of your hands will leave fingerprints and can soften the chocolate. If you notice this happening just pop the chocolates back into the refrigerator for a few minutes.
- Melt the extra 1/4 cup of chocolate chips and place in a plastic baggie. Cut the corner and drizzle over the seam.
- Roll each bomb in remaining crushed peppermint candy. Let sit until seam has hardened.
- To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour 1 1/2 cups of hot milk over bomb. Stir.