White Chocolate Hot Cocoa Bombs with Peppermint
Components:
Regarding the White Chocolate Shell:
- Twelve ounces of white chocolate melts or chips
- 1/4 cup crushed peppermint candy (or, if you’d like, peppermint extract)
- Half a cup of little marshmallows
Regarding the Hot Cocoa Blend:
- One cup of store-bought or homemade powdered white hot cocoa mix
- For added peppermint flavor, you can add 1/4 cup of crushed peppermint candies.
Extra Items:
- Two spherical molds made of silicone (or circular molds for creating the bomb forms)
- One tablespoon of vegetable oil, if desired, to smooth the chocolate
Directions:
First, get the chocolate shells ready.
Melt the White Chocolate: Put the white chocolate melts or chips in a bowl that is suitable to put in the microwave. Stir the chocolate every 20 to 30 seconds in the microwave until it melts fully and becomes smooth. To assist smooth out pure white chocolate, you might need to add a teaspoon of vegetable oil.
Coat the Molds: Apply a generous layer of melted white chocolate to the inside of each mold using a spoon. For a strong shell, be careful to coat the edges as well. For more uniform coating, you can alternatively use a pastry brush.
To chill the molds, put them in the freezer for ten to fifteen minutes, or until the chocolate shell is solid.
Apply a Second coating (Optional): You can apply a second coating of white chocolate for a thicker, more durable shell. Give it ten to fifteen more minutes to freeze.
Step 2: Get the Hot Cocoa Mix ready.
Blend the cocoa:
Put the crushed peppermint candies (if using) and white hot cocoa mix in a bowl. Mix to blend.
Step 3: Put the Cocoa Bombs Together
Complete the Shells:
Carefully remove the chocolate shells from the silicone molds when they have solidified and set.
On a level surface, place one of the chocolate spheres. Place roughly two tablespoons of the white hot cocoa mix in the middle of the sphere. If you’d like, top it with a few small marshmallows and crushed peppermint.
Cover the bombs:
Put a plate in the microwave for a few seconds to gently reheat it. Then, to slightly melt the edges, place the second chocolate shell’s open side onto the heated plate.
To create a complete spherical, place the melted edge over the filled shell. Seal the edges together with a gentle press.
Decorate (if desired):
If desired, you can decorate the bombs with crushed peppermint and drip some extra melted white chocolate over them.
Step 4: Keep the Cocoa Bombs in storage
Let the Bombs Set: To make sure the seal is solid, let the sealed cocoa bombs set fully at room temperature or in the refrigerator for ten minutes or so.
Storage: For up to one or two weeks, keep the completed white chocolate peppermint hot cocoa bombs at room temperature in an airtight container.
Enjoy the hot cocoa in step five.
Prepare the hot cocoa:
Put one in a mug to use the cocoa bomb. Pour 8–10 ounces of heated (but not boiling) milk over the chocolate bomb. Watch as it melts, releasing the marshmallows and cocoa into the milk to produce a rich, peppermint-flavored hot chocolate!
Advice:
Personalize: If you’d like, you can use standard hot cocoa mix instead of white chocolate, or you can use milk or dark chocolate. If you want the peppermint flavor to be stronger, you can add peppermint extract to the cocoa mix.
Peppermint Crunch: Use crushed candy canes in place of peppermint candies for an added peppermint crunch.
Packaging: These are excellent presents! For a festive holiday treat, wrap them in a gift box or clear cellophane.
These White Chocolate Peppermint Hot Cocoa Bombs make the ideal winter treat and make wonderful holiday presents!