Description
Delightful peppermint bark hot chocolate bombs that create a magical experience when hot milk is poured over them.
Ingredients
Scale
- 8 oz high-quality chocolate (milk or dark)
- 1/4 cup cocoa powder
- 1/2 cup crushed candy canes
- Silicon or plastic molds
Instructions
- Chop chocolate into small pieces and melt in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Spoon melted chocolate into molds, swirling to coat sides and removing excess chocolate. Place in fridge for 10–15 minutes to harden.
- Mix cocoa powder, crushed candy canes, and any additional flavorings to prepare the filling.
- Once chocolate shells are ready, pop them out of molds, fill half with the mixture, then warm edges of other half to stick together and seal.
- Let the bombs set at room temperature, and then serve by placing one in a mug and pouring hot milk over it.
Notes
Feel free to add marshmallows or caramel drizzle for extra flavor. Store bombs in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: peppermint, hot chocolate, holiday treats, family recipes, desserts