White Chocolate Peppermint Hot Cocoa Bombs

White Chocolate Peppermint Hot Cocoa Bombs

Ingredients:

• For the Shell:
  • 2 cups of white chocolate chips or melts
  • Silicone sphere molds
• For the Filling:
  • Hot cocoa mix (any brand)
  • Mini marshmallows
  • Crushed peppermint candy canes or mints
• For Decoration:
  • Melted dark chocolate (for drizzling)
  • More crushed peppermint candy for garnish
  • Maraschino cherries (optional, as in the image)

Instructions:

1. Prepare the Chocolate Shells:
   • Melt the white chocolate in a microwave or double boiler until smooth.
   • Spread melted chocolate evenly in the silicone molds. Use a brush or spoon for even coating.
   • Let the molds cool in the refrigerator for 10–15 minutes, then add a second coat for durability.
   • Once set, gently pop the chocolate shells out of the molds.
2. Fill the Shells:
   • Add 1–2 teaspoons of hot cocoa mix into half the chocolate shells.
   • Add a few mini marshmallows and crushed peppermint candy.
3. Seal the Bombs:
   • Warm a small plate slightly and press the edge of an empty shell onto the plate to melt the edge slightly.
   • Immediately attach it to a filled half to seal the sphere. Let it cool.
4. Decorate:
   • Drizzle melted dark chocolate over the assembled spheres.
   • Sprinkle with crushed peppermint candy.
   • Optionally, add maraschino cherries or holiday-themed toppings for an elegant finish.
5. To Serve:
   • Place a bomb in a mug and pour hot milk over it. Watch the bomb open, releasing the cocoa mix and marshmallows. Stir and enjoy!