Peppermint White Chocolate Cocoa Bombs

White chocolate cocoa bomb with white and gold sprinkles.

Peppermint White Chocolate Cocoa Bombs

Course: Dessert, Drinks

Cuisine: American

Prep Time: 45

Total Time: 45

Servings:

Calories: 366kcal

Author: Deanna

These decadent treats are made with spheres of white chocolate filled with white hot cocoa powder, crushed peppermint candy and marshmallows.

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Equipment

Ingredients

10 oz white chocolate Belgian, Ghirardelli, or Callebaut
6 tbsp white hot chocolate powder
6 tbsp mini marshmallows
6 mini candy canes or other peppermint candy
edible sprinkles

Instructions

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.

Notes

Melting the chocolate

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 at 20-second intervals stirring between each interval until there are just a few lumps left. Then stir until smooth.

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.

Instant pot method - you will need a 3 qt instant pot with the yogurt setting for 12 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.

Be careful not to overheat the chocolate or get any water into it or it will seize and become unworkable.

You want to use a good-quality white chocolate for this recipe, not candy melts. Candy melts will create a waxy texture and odd flavour.

This recipe can be made with milk or dark chocolate by swapping for the white chocolate.

To make hot chocolate - Place 1 chocolate bomb in a mug and add 12-16 ounces of hot milk depending on how strong you like it. Decorate with marshmallows and crushed peppermint candy.

You need 2 silicone moulds with 6 cavities each for this recipe. Cavities should be approximately 2 inches in diameter.

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Nutrition