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Peppermint Mocha Hot Chocolate Bombs: Easy Festive Coffee Treats

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These Peppermint Mocha Hot Chocolate Bombs feature a glossy chocolate shell filled with creamy cocoa, espresso, peppermint candies, and marshmallows. Drop one in hot milk or coffee for a cozy, festive treat perfect for gifting or holiday mornings.

Ingredients

Scale
  • 8 oz high-quality semi-sweet chocolate (bars or chips, chopped)
  • 2 oz dark chocolate (optional, for added depth)
  • 1 tsp coconut oil
  • 6 tbsp unsweetened cocoa powder
  • 6 tbsp powdered sugar
  • 2 tsp instant espresso powder
  • 1/4 cup crushed peppermint candies or candy canes
  • 1/4 cup mini marshmallows
  • 2 oz white chocolate, melted (for drizzling)
  • Extra crushed peppermint candies (for sprinkling on top)

Instructions

  1. Place semi-sweet and dark chocolate with coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth and glossy (about 1–2 minutes). Alternatively, melt using a double boiler over low heat.
  2. Using a pastry brush or spoon, spread a thin layer of melted chocolate inside each sphere mold cavity (about 1.5 tbsp per half). Chill molds in the fridge for 10 minutes until set. Repeat with a second layer if needed.
  3. In a small bowl, mix together cocoa powder, powdered sugar, espresso powder, and crushed peppermint candies. Stir well.
  4. Remove chocolate shells from molds gently. Fill half of the shells with 1–2 tbsp of the peppermint mocha mixture and a handful of mini marshmallows.
  5. Warm a plate in the microwave for 30 seconds. Take an empty shell, press its edge onto the warm plate just until it melts slightly, then quickly seal to a filled shell. Hold for a few seconds as it sets. Use extra melted chocolate as glue if needed.
  6. Drizzle melted white chocolate over the top, then sprinkle with more crushed peppermint candies. Let set on a cooling rack for 10–15 minutes.
  7. To serve, place a hot chocolate bomb in a large mug. Pour 8 oz hot milk or coffee over it, watch it burst open, stir, and enjoy.

Notes

For best results, use high-quality baking chocolate and chill shells fully before unmolding. Coconut oil helps keep shells glossy and flexible. Adjust peppermint and espresso to taste. Store bombs in an airtight container at room temperature for up to 2 weeks, or refrigerate/freeze for longer. For dairy-free, use vegan chocolate and marshmallows. Make a double batch for easy gifting.

Nutrition

Keywords: peppermint mocha, hot chocolate bombs, holiday dessert, festive treat, edible gift, coffee, chocolate, peppermint, marshmallow, easy recipe

Find it online: https://blixfood.com/peppermint-mocha-hot-chocolate-bombs-easy-festive-coffee-treats/