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peppermint bark hot chocolate bombs
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5 from 6 votes

Peppermint Bark Hot Chocolate Bombs

Peppermint bark hot chocolate bombs are so fun! They make the most decadent cup of hot chocolate! Pour hot milk over and watch the magic!
Course Dessert
Cuisine American
Keyword hot chocolate, peppermint bark
Prep Time 10 minutes
Cook Time 2 minutes
Chill 1 hour
Total Time 1 hour 12 minutes
Servings 6 bombs
Calories 350kcal

Ingredients

  • 1 cup milk chocolate chips
  • 1 1/4 cups white chocolate chips
  • 18-20 crushed mini candy canes (about 2/3 cup)
  • 6 Tbsp. hot chocolate mix
  • 6 Tbsp. mini marshmallows
  • chocolate mold
  • 1/4 cup chocolate chips to drizzle around seam

Instructions

  • 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.

White 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.
    white chocolate and peppermint melted and spread in mold

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.
    silicone chocolate mold with chocolate spooned inside
  • Refrigerate chocolate molds until completely set.
    Gently remove from the mold.
    molded chocolate spheres on cutting board
  • Trim the white chocolate edges with a pair of scissors.
    trimming edge of white chocolate sphere with scissors
  • Fill the white chocolate halves with 1 tablespoon of peppermint cocoa mix and 1 tablespoon of mini marshmallows.
    half of hot chocolate bomb filled with cocoa powder and 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.
    pressing bottom half of bomb against a hot plate to melt the edge
  • 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.
    both sides of bomb placed together
  • Melt the extra 1/4 cup of chocolate chips and place in a plastic baggie. Cut the corner and drizzle over the seam.
    drizzling melted chocolate over seam of hot chocolate bomb
  • Roll each bomb in remaining crushed peppermint candy. Let sit until seam has hardened.
    rolling bomb in crushed peppermint candies
  • 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.
    hot milk being poured over hot chocolate bomb

Video

Notes

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.
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.
Hot chocolate bombs should be stored in an airtight container or in a cellophane gift. Storing them in a pantry or on a counter is fine as long as they are not near a heat source or window.

Nutrition

Calories: 350kcal