Peppermint Hot Chocolate Bombs
These festive little hot chocolate bombs are just waiting to be dropped in a mug of warm milk to create creamy and delicious peppermint mocha hot chocolate! Try my white chocolate mocha next time.
Yes, peppermint hot chocolate truffle bombs. No, they don't explode. Yes, they're delicious. No, they're not magic – but you might think that they are.
Side note: do you call it hot cocoa or hot chocolate? I hear both, I use both, and it almost bothers me that I can't just pick one and stick with it. I know they're technically different things, but everyone's always using them interchangeably anyway, so why bother nitpicking, you know?
So what are hot chocolate bombs?
Hot chocolate truffle bombs are chocolate truffles that are made with the intent of melting them in milk for a no muss, no fuss way of making hot chocolate.
When you make DIY hot chocolate bombs you make a batch, keep them in the freezer, and when you want some hot chocolate you just drop one in the mug of warm milk, stir, and enjoy!
They make a great gift!
They're delicious, they're adorable, and they make the perfect gift for a hot chocolate-loving friend.
Tie a few up in a cute little gift bag, tie a little instruction card to it and slap a bow on it. Christmas gift DONE. [dusts off hands]
But make sure to keep them in a fridge or freezer so they don't get all melty before they reach their final destination.
Ingredients for hot chocolate truffle bombs
- 2 ½ cups dark or semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 teaspoon espresso powder or hot chocolate mix
- 1 teaspoon pure vanilla extract
- 1 drop of peppermint extract
- Pinch of salt
- Crushed candy canes or chopped Andes mints, for rolling
How to make hot chocolate truffle bombs
- In a small saucepan, combine all ingredients over low heat, stirring constantly with a heat-proof spatula. Heat and stir until completely combined and smooth.
- Pour into a freezer-safe container (I use a medium-sized glass bowl – you don't want a deep and narrow vessel as it can cause the mixture to be unevenly set), cover and place in freezer to chill and set (at least 1 hour). You want the texture to be scoopable, but not goopy.
- Fill a small bowl with the candy you wish to roll the truffles in (or two separate bowls so you can do both) and set aside.
- Line a baking sheet with parchment paper. Use a small cookie scoop to divide out your truffles onto the lined baking sheet.
- Roll each truffle in desired coating, then place back on the lined baking sheet. Place finished truffles back in the freezer to set (at least 15 minutes). Either store all together in an airtight container in the freezer, or individually wrap each in plastic wrap before placing in the container.
- When ready to use, heat your milk of choice and carefully drop a truffle bomb into the glass. Stir to melt and combine, and enjoy!
Hot chocolate truffle bombs > powdered hot chocolate mix
I've been meaning to make something like this for a couple years now. Sometimes at work I would get a killer craving for hot chocolate, but the idea of a packet of powdered mix and water cooler hot water… not the most appealing options.
I wanted real chocolate. Real mint. I would usually just load it up with Baileys to cover up the fact that it wasn't what I wanted. The solution is these little magical chocolate truffle balls!
Do I have to include peppermint?
Do you have to coat them in peppermint when you don't like peppermint? OF COURSE YOU DO BECAUSE I SAID SO. j/k no you don't. You could also chop up Andes mints and coat them with that.
Don't like mint at all? Leave 'em naked, or maybe give it a dusting of powdered sugar or cocoa powder. Easy peasy.
Are they hard to make?
Nope! Honestly, the hardest part of this recipe are waiting for your chocolate to set before you scoop the truffle balls, and the process of rolling them in the mint.
And I suppose also crushing the peppermint, depending on your level of tolerance for beating the hell out of a bag of peppermint. Personally, I enjoy it because it's another method of stress relief for me.
I'm not sure if you're aware of this, but it's apparently frowned upon to just beat up people who make you mad, so… take a mallet to some candy canes and curse those instead.
How to use hot chocolate bombs
1. Get yourself a glass of hot milk. I like to use the frother on our Breville espresso machine to warm mine, but you can heat it on the stovetop or in the microwave, too.
2. Carefully drop a truffle bomb into said milk. I emphasize “carefully” because you don't want to splash yourself with hot milk. You can't sue yourself for the burns you might receive.
Well, I mean, I guess you could try, but… that's not going to get very far. So yeah. Carefully.
3. Stir. Stir and stir and stir some more until it's dissolved.
You'll likely end up with little tiny pieces of peppermint floating around that don't fully dissolve but it's actually kinda great and refreshing.
That's it! Drink it and enjoy it. Wrap your hands around the mug and inhale the scent of your minty, chocolatey deliciousness.
Then stick a candy cane in it because you're freaking Buddy The Elf. And top it with whipped cream because… well, you're still Buddy the Elf.
And if you have a cat that is completely triggered by the sound of whipped cream being dispersed from its container and instantly becomes a purring, grabby-pawing beggar…
Well, good luck. I'm still unable to enjoy hot chocolate in peace.
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Peppermint Mocha Hot Chocolate Bombs
Ingredients
- 2 ½ cups dark or semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 teaspoon espresso powder or hot chocolate mix
- 1 teaspoon pure vanilla extract
- 1 drop of peppermint extract
- Pinch salt
- Crushed candy canes or chopped Andes mints, for rolling
Instructions
- In a small saucepan, combine all ingredients over low heat, stirring constantly with a heat-proof spatula. Heat and stir until completely combined and smooth.2 1/2 cups (450 g) dark or semi-sweet chocolate chips3/4 cup (178 ½ g) heavy cream1 teaspoon espresso powder or hot chocolate mix1 teaspoon pure vanilla extract1 drop of peppermint extractPinch salt
- Pour into a freezer-safe container (I use a medium-sized glass bowl – you don't want a deep and narrow vessel as it can cause the mixture to be unevenly set), cover and place in freezer to chill and set (at least 1 hour). You want the texture to be scoopable, but not goopy.
- Fill a small bowl with the candy you wish to roll the truffles in (or two separate bowls so you can do both) and set aside.Crushed candy canes or chopped Andes mints
- Line a baking sheet with parchment paper. Use a small cookie scoop to divide out your truffles onto the lined baking sheet.
- Roll each truffle in desired coating, then place back on the lined baking sheet. Place finished truffles back in the freezer to set (at least 15 minutes). Either store all together in an airtight container in the freezer, or individually wrap each in plastic wrap before placing in the container.
- When ready to use, heat your milk of choice and carefully drop a truffle bomb into the glass. Stir to melt and combine, and enjoy!
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Is there a non-dairy sub for heavy cream you’d recommend?
I haven’t tried it personally, but someone told me they used coconut cream once and it worked for them. If you try it, I’d love to hear how it worked out!
About how many does a batch make?
The recipe card shows how much each of my recipes makes (but let me know if it’s ever missing!) – this recipe will make around 24 delicious little truffle bombs. It could be more or less depending on the size you make them, though.
I can’t wait to try these, they look amazing! I’ve read that Hot Cocoa is made with chocolate powder and Hot Chocolate is made with melted chocolate.
These are so cute!! They would be perfect for a visit from Santa!!