White hot chocolate bombs with peppermint are a fun twist on the traditional hot chocolate bomb. These decadent treats are made with spheres of white chocolate filled with white hot cocoa powder, crushed peppermint candy and marshmallows.
When added to a mug of hot milk they spill open and create a luscious, creamy drink with a light peppermint flavour and a beautiful pink colour. These are perfect for sipping while cozying up with a blanket and a good book.
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Hot chocolate bombs became all the rage in 2020 thanks to Tiktok. Everyone was eager to learn how to make them and for good reason. They are delicious!
Hot chocolate bombs are not only fun, but they make the best, most decadent cup of hot chocolate.
My traditional milk chocolate hot cocoa bombs remain one of my most popular posts with thousands of searches monthly. This year I wanted to do something different.
I’ve always loved a good cup of white hot chocolate, especially when flavoured with peppermint. This is why I decided to create these peppermint white chocolate cocoa bombs.
They are just as delicious as the regular hot chocolate bombs, but in my opinion, they are prettier thanks to the beautiful pink colour they create when added to milk. But if you prefer milk or dark chocolate, you can just swap your favourite for the white and use this recipe to make your own peppermint hot chocolate bombs.
Why We Love Hot Chocolate Bombs
They are fun – Hot chocolate bombs are a fun way to enjoy a cup of cocoa and they are pretty easy to make. Kids love to make them and decorate them, and with the millions of variations of sprinkles, marshmallows and crushed candy there are endless ways to make them pretty.
They make great gifts – Everyone loves to receive homemade gifts and these hot chocolate bombs make great gifts for friends or family. I like to pop them into muffin liners and put them in a small box or you can wrap them in little cellophane bags and tie them with a ribbon.
They are delicious – Hot chocolate bombs make the best hot chocolate. The combination of real melted chocolate and cocoa powder creates the perfect balance of rich and creamy.
To make white chocolate peppermint hot chocolate bombs, there are three main things you need.
You will need:
- Good quality white chocolate – Make sure you are choosing a good quality white chocolate, not candy melts. Choose Belgian white chocolate or a brand like Ghirardelli or Callebaut. This will produce the best flavour and texture.
- White hot chocolate mix – Choose a good quality for the best flavour.
- Peppermint candy – Candy canes, peppermint sticks, or peppermint candies will work just fine depending on what you can find.
Other ingredients, which are optional, but finish the hot chocolate bombs nicely are:
- Mini marshmallows – You can use mini white marshmallows, rainbow marshmallows or dehydrated mini marshmallows if you can find them. The dehydrated marshmallows are much smaller and are just like the ones you’d find in packaged hot chocolate.
- Sprinkles – Any colours, sizes or shapes. This is where you can get creative and make the hot chocolate bombs fun and pretty.
If you prefer traditional milk or dark hot chocolate just swap it in equal parts for the white chocolate and use your favourite hot chocolate powder. You can still use the candy canes to make peppermint hot chocolate.
There are only a few pieces of equipment you need to make your own hot chocolate bombs at home.
You will need:
- Silicone half dome mould – You want one that has domes that are approximately 2 inches in diameter. Anything smaller and you won’t have room for the cocoa powder or marshmallows and if they are too big they won’t fit in most mugs. You can also choose fun shapes such as heart-shaped silicone moulds.
- Small pastry brush – You need a small pastry brush, no bigger than 1 inch to brush the chocolate into the moulds.
- Small sheet pan – You will want a small sheet pan to place the moulds on and keep them stable as you transfer them in and out of the freezer and move them around.
Recommended, but not necessary
- 3 qt instant pot – A 3 quart instant pot, with the yogurt setting, has proved to be the best, easiest way to effortlessly melt white chocolate.
Begin by melting the chocolate then, working with one dome at a time, brush approximately one tablespoon of chocolate in each cavity making sure to fully coat the mould.
Place the filled moulds into the freezer for 5-10 minutes until the chocolate is set, then repeat the process adding 1-2 teaspoons of chocolate to each cavity. Pay special attention to make sure the edges are fully coated.
Return to the freezer to set. Once the chocolate is fully set fill 6 of the cavities with one tablespoon of cocoa powder, half a teaspoon of crushed peppermint candy and marshmallows.
See the section below for tips on melting the chocolate.
To seal the cocoa bombs, fill a mug with boiling water and place a small, clean plate on top.
Carefully remove the empty half spheres from the moulds and, working one at a time, place each one on the plate to melt the edge. Once you see a rim of melted chocolate around the edge remove it from the plate and place it on a filled cavity.
Gently press the top onto the bottom to allow the chocolate halves to fuse together.
Repeat with the remaining spheres then place them into the freezer for 5-10 minutes to make sure they are fully fused.
Once the chocolate bombs have set you can carefully pop them out of the moulds and decorate as desired.
How to Melt White Chocolate
If you have ever tried melting white chocolate you know it can be finicky. This is because it is not true chocolate, but instead is made with cocoa butter, milk solids, sugar and vanilla and it has a much lower burn point than regular chocolate.
When melting white chocolate you need to be careful that you don’t heat it too fast or at too high of a temperature and that absolutely no water gets into the chocolate or it will seize and become gritty and unworkable.
There are a few ways you can melt white chocolate. Each has its advantages and disadvantages.
- Double boiler method – The advantage is that this method is available to everyone. All you need is a double boiler or a pot with a large, heat-safe bowl. The disadvantage is that it is very easy to overheat the chocolate and it is super easy to accidentally get water into it.
To use the double boiler method add 1-2 inches of water to a pot and place the top of the double boiler or bowl over the pot, do not allow the bowl to touch the water. Heat until the water reaches a simmer and add the chocolate to the bowl. Do not allow the water to boil. Stir the chocolate while stirring until all but a few lumps remain then remove from the heat and continue to stir until smooth.
- Microwave method – The advantage is that this method is fairly quick, and most people have a microwave. The disadvantage is that if you aren’t careful it can be easy to overheat the chocolate and you may find it difficult to keep it melted long enough to complete your project without having to reheat it.
To use the microwave method, place the chocolate in a microwave-safe bowl large enough to allow room to stir it easily. Set the microwave to half power and heat the chocolate ot 20-second intervals stirring between each interval until there are just a few lumps left. Then stir until smooth.
- Instant pot method – The advantage is that the chocolate melts at a low, even heat and there is very little chance of burning, almost no chance of getting water into it, and it will keep it the perfect temperature for a long time so you can complete your project. The disadvantage is it takes a little longer to melt and not everyone has an instant pot.
To use the instant pot method you will need a 3 qt instant pot with the yogurt setting for 10 ounces of chocolate. A 6 qt can be used if you are doubling the recipe. Chop the chocolate into small chunks and place it in the instant pot liner. Turn the instant pot on and press the yogurt button. Allow the chocolate to begin melting then stir every couple of minutes until it is smooth.
For all methods above, if you find that the chocolate is mostly melted, but not quite smooth, you can add 1 teaspoon of coconut oil or shortening and stir it into the warm chocolate. This will help smooth it out.
The instant pot on yogurt setting is my favourite way to melt chocolate and keep it at the right temperature. All of these methods can be used for any type of chocolate.
Storing Hot Chocolate Bombs
Hot chocolate bombs are easy to store. They can be kept in an airtight container at room temperature and should keep well for 6-8 weeks.
If you live in a warm climate, where chocolate usually melts or becomes soft at room temperature, then you can store them in the refrigerator.
There are two main reasons why white chocolate seizes when melted. Either it was heated at too high of a temperature or water got into the chocolate. It is important to melt white chocolate over low heat and you mustn’t get any water in it.
While you can use candy melts, I don’t recommend it. Candy melts often don’t contain any chocolate at all. When melted into your drink they may produce a slightly waxy texture and they will not taste as good as using proper chocolate.
While you can freeze hot chocolate bombs, you really shouldn’t need to. They are safe at room temperature and will keep for months. Frozen hot chocolate bombs may sweat when thawed and should be used right away for best results.
The oil you see is cocoa butter. White chocolate contains a high amount of cocoa butter and this sometimes floats to the top of the hot chocolate if its been allowed to sit. Just stir it in and enjoy. It is what gives white chocolate its delicate, creamy flavour.
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Peppermint White Chocolate Cocoa Bombs
- Place the candy canes in a zip lock bag and crush them with a rolling pin until they are just small crumbs. Alternatively, you can place them in a blender or food processor and pulse a few times.
- Melt the white chocolate using one of the methods below.
- Place the silicone moulds on a baking sheet and add working one at a time, add approximately 1 tablespoon of melted chocolate to each cavity and use a small pastry brush to coat the inside of the mould making sure it is fully coated.
- When all cavities have been coated place the pan in the freezer for about 5 minutes or until the chocolate is firm.
- Remove the pan from the freezer and repeat the process of brushing chocolate in the cavities, this time using 1-2 teaspoons of chocolate per cavity paying special attention to make sure it reached the edge of the moulds. Be sure to reserve a bit of chocolate for decorating the chocolate bombs.
- Place the pan back in the freezer for 5 -10 minutes until fully set.
- Fill a mug with boiling water and place a small clean plate on top.
- Carefully stretch the silicone moulds to loosen the chocolate from the cavities, but do not remove them.
- Scoop approximately 1 tablespoon of hot chocolate mix into 6 chocolate moulds, then add 1/2 – 1 teaspoon of crushed peppermint candy and a few marshmallows.
- Working one at a time remove an empty shell from the mould and place it face down on the warm plate. When you see melted chocolate form on the edge, remove it from the plate and immediately place it over a filled mould. Press gently to fuse the edges together. Repeat with remaining shells.
- When all the chocolate bombs are sealed place the pan back in the freezer for a few minutes to allow the halves to set. Then remove the tray from the freezer and pop the cocoa bombs out.
- Drizzle with remaining melted chocolate and decorate as desired.