Recipe: Peppermint Cocoa Bombs double as a holiday treat and a gift

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Peppermint Cocoa Bombs

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Looking for a fun and festive homemade gift? Peppermint Bark Chocolate Bombs are perfect for tucking into stockings, sharing with friends and family, or adding to a holiday treat box. Plus, who wouldn’t love a chocolatey surprise that turns into a cosy peppermint cocoa with just a pour of hot milk?

Each bomb is filled with creamy peppermint cocoa mix, fluffy marshmallows, and a sprinkle of crushed candy canes. And the best part? You can totally customize them — go with white chocolate, dark chocolate, or even swirl them together for a cool marbled look.

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I know they might look fancy, but don’t worry — they’re easier to make than you think. The real joy is seeing someone’s face light up when the chocolate melts and all those goodies spill out. Ready to spread a little holiday magic?

Ingredients

6 (100g) bars of good-quality chocolate (such as dark, milk white or combination of the three)

12 tbsp. peppermint hot chocolate mix

72 mini marshmallows

1 cup crushed candy canes

Note: A silicone half-sphere 2.5 inch, 6-cavity mould is essential for this recipe.

Instructions

Chop chocolate into small pieces. Melt in microwave-safe bowls on defrost mode, stirring every 30 seconds until smooth. If using different types of chocolate, use separate bowls.

Working quickly, add 1 tablespoon of melted chocolate to each cavity of the half-sphere mould. Spread the chocolate with the back of a spoon to coat the sides of the mould evenly. Gently flip the mould upside down over a large piece of parchment paper to let excess chocolate drip off. Transfer mould to refrigerator for 5 minutes.

Repeat with a second layer of chocolate to strengthen the shells, then chill for another 5 minutes.

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Reinforce the rims by coating them with additional melted chocolate. Freeze the moulds for 10 minutes. Let them rest at room temperature for 3 minutes before carefully releasing the chocolate shells.

Place the chocolate shells with the curved side down on a piece of parchment paper. Fill half the shells with 1 tablespoon peppermint hot chocolate mix, 6 mini marshmallows, and 1 teaspoon crushed candy canes.

Heat a non-stick skillet for 1 minute, then remove it from the heat. Working with one chocolate bomb at a time, lightly melt the rim of an unfilled shell on the warm skillet to create a smooth flat edge. Then immediately affix it to the filled shell creating a sealed sphere. Fill gaps with a little melted chocolate. Set aside for chocolate to harden.

Repeat until all chocolate bombs are assembled.

Place the chocolate bombs in holiday-themed muffin liners. To make them look fancy, Drizzle with melted and sprinkle with crushed candy canes or holiday sprinkles.

To serve

Place a chocolate bomb in a mug. Pour scalding hot milk over the chocolate. Let it sit for 30 seconds, stir, and enjoy.

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For Marble Chocolate Shells

Drizzle ½ tablespoon each of white and dark chocolate into a mould. Swirl and coat the mould with the back of a spoon. Repeat as described above.

These Peppermint Bark Chocolate Bombs are the perfect blend of creativity and holiday cheer. Share them as gifts or savour them yourself.

Makes 12 chocolate bombs.

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology, and on Pinterest @karentologyblog

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