These Peppermint Hot Chocolate Truffle Bombs are pure winter magic.
Picture this: rich, chocolatey spheres filled with cocoa mix, crushed peppermint, and mini marshmallows that melt into the coziest cup of hot chocolate ever.
Just drop one in a mug of hot milk, and boom—instant holiday cheer.
These are also super fun to make and even better to gift.
Why I Love This Recipe
The first time I made these, it felt like edible Christmas crafts. You get to play with chocolate, and the payoff is a dreamy cup of peppermint hot cocoa. These little bombs are perfect to gift, stash for yourself, or bring out after dinner when everyone wants “just a little something sweet.”
- Perfect for cold nights or cozy holiday mornings
- Customizable—change the flavors or fillings
- Make-ahead and freezer friendly
- Great for gifting or party favors
What You’ll Need
- 1 ½ cups semi-sweet chocolate chips
- ½ cup hot cocoa mix (any brand you like)
- ½ cup mini marshmallows
- ¼ cup crushed peppermint candies
- 1 tsp coconut oil (optional, for smoother melting)
- Silicone sphere mold (2.5-inch size)
- Small pastry brush or spoon
- Piping bag or small spoon (for filling)
- Gloves (optional for clean handling)
How Many It Makes + Cook Time
Makes: 6 truffle bombs
Total Time: 45 minutes (including chill time)
Macros Information (Per Bomb, Approximate)
- Calories: 210
- Carbs: 25g
- Fat: 12g
- Protein: 2g
- Sugar: 20g
Why This Recipe Works (Quick Science)
Chocolate needs to be melted gently to keep it shiny and snappy. We use a little coconut oil to make it smoother and easier to work with. The crushed peppermint adds both flavor and crunch. When hot milk hits the shell, it melts fast because of the thin chocolate layer and high cocoa fat content.
Common Mistakes
- Chocolate too thick: Don’t overdo the chocolate in the molds—it won’t melt properly in hot milk.
- Shells crack: Let the chocolate set completely before removing from molds.
- Peppermint gets soggy: Keep the crushed peppermint dry until you’re ready to fill.
What to Serve With
- Steamed milk or milk alternative (almond, oat, etc.)
- A peppermint stick for stirring
- Fresh whipped cream on top
- Holiday cookies on the side
Substitutions and Variations
- Swap semi-sweet chocolate with dark chocolate for a richer taste
- Use white chocolate for a peppermint bark version
- Add a pinch of cinnamon inside for a Mexican hot chocolate twist
- Replace peppermint with crushed toffee bits for a caramel flavor
Make Ahead Tips
You can make these up to 2 weeks ahead and store them in an airtight container at room temp. Just keep them away from heat and moisture. If you want to keep them longer, freeze them for up to 2 months—just thaw before using.
How to Make Peppermint Hot Chocolate Truffle Bombs
Step 1: Melt the Chocolate
Add 1 ½ cups semi-sweet chocolate chips and 1 tsp coconut oil to a heat-safe bowl. Melt using a double boiler or microwave in 20-second bursts, stirring between each, until smooth and glossy.
Step 2: Coat the Silicone Molds
Use a spoon or small pastry brush to coat each cavity of the silicone sphere mold with the melted chocolate. Make sure it’s fully covered but not too thick. Place in freezer for 10 minutes to set.
Step 3: Apply a Second Coat
Repeat with a second layer of melted chocolate to strengthen the shells, especially around the edges. Freeze again for 10 minutes.
Step 4: Remove Shells from Molds
Gently peel the hardened chocolate halves from the molds. Work quickly to avoid melting from your hands. Use gloves if needed.
Step 5: Fill the Bombs
In half of the shells, add 1 tbsp hot cocoa mix, 1 tbsp mini marshmallows, and 1 tsp crushed peppermint candies.
Step 6: Seal the Bombs
Warm a small plate in the microwave, then gently press the edge of an empty half-shell on the warm plate for 1-2 seconds to melt the rim. Press it over a filled shell to seal. You can smooth the edge with a finger or extra melted chocolate.
Step 7: Decorate
Drizzle with extra melted chocolate and sprinkle with more crushed peppermint on top.
Step 8: Serve
Place the finished bombs in a round white ceramic bowl. To use, drop one into a mug and pour over hot milk. Watch the magic happen!
Leftovers and Storage
Store the bombs in a cool, dry place in an airtight container for up to 2 weeks. Avoid the fridge (too much moisture). You can also freeze them—just thaw to room temp before using.
FAQ
Do I need a silicone mold?
Yes! It’s the easiest way to shape and release the chocolate spheres without breaking them.
Can I use white chocolate?
Absolutely! Just melt it gently, as it burns faster than dark chocolate.
Can I add different fillings?
Totally—try flavored marshmallows, sprinkles, or flavored cocoa mixes.
What kind of milk works best?
Whole milk gives the richest result, but oat, almond, or coconut milk also work great.
Wrap-Up
These Peppermint Hot Chocolate Truffle Bombs bring the wow factor every single time. They’re cozy, delicious, and a little bit magical. I hope you give them a try—then come back and let me know how yours turned out or if you ran into anything tricky. I’m always happy to help!
