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Best Easy Peppermint Hot Cocoa Bombs Recipe – Kid-Friendly Holiday Treat

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These peppermint hot cocoa bombs are the kind of thing that makes winter feel special without a ton of effort. Simple enough to make with kids, impressive enough to give as gifts, and the ingredients are all things you can grab at any grocery store without blowing your budget.

Ingredients

Scale
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) coconut oil
  • 1/2 cup (60g) hot cocoa mix
  • 1/4 cup (15g) mini marshmallows
  • 4–5 candy canes, crushed
  • 1/8 teaspoon salt
  • 1/4 cup (40g) white chocolate chips (optional, for drizzling)

Instructions

  1. Crush the candy canes: Unwrap 4-5 candy canes and place them in a ziplock bag. Seal it tight, then use a rolling pin or the bottom of a heavy pan to crush them. You want a mix of fine powder and small pieces. Set aside about 2 tablespoons for the topping and keep the rest for the filling.
  2. Melt the chocolate: In a small microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 30-second bursts, stirring after each, until smooth.
  3. Prepare the molds: Using a pastry brush, paint a thin layer of melted chocolate inside each cavity of the silicone mold. Make sure you get up the sides. Place the mold on a baking sheet and pop it in the freezer for 5 minutes to set.
  4. Add a second layer: Take the mold out and paint a second layer of chocolate over the first. Freeze again for 10 minutes. While you wait, mix your filling: combine the hot cocoa mix, mini marshmallows, the crushed candy cane (minus the reserved topping), and the pinch of salt. Stir it up.
  5. Remove the shells: Gently pop the chocolate half-spheres out of the mold. You should have 6 half-spheres. Set them on a clean plate.
  6. Fill the bombs: Take 3 of the half-spheres and fill each with about 2 tablespoons of the cocoa mix mixture. Leave a little space at the top.
  7. Seal the bombs: Warm a small plate in the microwave for 30 seconds. Take the remaining 3 empty half-spheres and gently press their rims onto the warm plate for about 5 seconds. Carefully place each melted-edge half-sphere on top of a filled one, pressing gently to seal. If there are gaps, dab a little melted chocolate on them.
  8. Final set: Place the sealed bombs back in the freezer for 10 minutes to firm up. While they set, melt your white chocolate if you’re using it for drizzle—microwave 1/4 cup white chocolate chips in 20-second bursts, stirring until smooth.
  9. Decorate: Take the bombs out. Drizzle white chocolate over the tops using a spoon or a piping bag. Immediately sprinkle the reserved crushed candy cane on top before the drizzle sets. Let them sit at room temperature until the decoration hardens, about 10 minutes.

Notes

Don’t rush the chocolate layers. Two layers is non-negotiable. Let each layer freeze fully before adding the next. If your kitchen is hot and humid, the shells might not set properly; leave them in the freezer longer. When sealing the bombs, don’t overheat the plate—you want it warm, not hot. If the chocolate mixture seems too thick to brush, add a tiny bit more coconut oil (1/2 teaspoon at a time).

Nutrition

Keywords: peppermint hot cocoa bombs, hot cocoa bombs, holiday treats, kid-friendly, Christmas recipe, hot chocolate bombs

Find it online: https://lumalunch.com/best-easy-peppermint-hot-cocoa-bombs-recipe-kid-friendly-holiday-treat/