These festive hot chocolate bombs are ready to be placed into a cup of warm milk to make creamy and delicious peppermint mocha hot chocolate! Next time, try my white chocolate mocha.

Peppermint hot chocolate truffle bombs, yes. They do not, however, detonate. They are, indeed, delectable. They are not magical, but you may believe they are.

Apart from that, is it hot cocoa or hot chocolate? I hear both and use both, and it irritates me that I can’t simply select one and stay with it. I know they’re technically distinct, but everyone uses them interchangeably anyhow, so why bother nitpicking?

So what are hot chocolate bombs?

Hot chocolate truffle bombs are chocolate truffles that are produced with the intention of melting them in milk to make hot chocolate with little effort.

When you create DIY hot chocolate bombs, you prepare a batch, freeze it, and then when you want some hot chocolate, you simply put one in a cup of warm milk, mix, and enjoy!

They make a great gift!

They’re tasty, cute, and the ideal present for a hot chocolate-loving buddy.

Put a few in a lovely little gift bag, add a short instruction note, and finish with a bow. DONE with the Xmas present. [cleans dust from hands]

But, store them in the fridge or freezer so they don’t melt before they reach their destination.

Ingredients for hot chocolate truffle bombs

• 2 cups chocolate chips (dark or semi-sweet)
• heavy cream in a cup
• 1 tablespoon of espresso powder or hot chocolate mix
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 1 tsp salt
• For rolling, use crushed candy canes or minced Andes mints.

How to make hot chocolate truffle bombs

1. Combine all ingredients in a small saucepan over low heat, stirring regularly with a heat-resistant spatula. Stir constantly until entirely blended and smooth.
2. Pour into a freezer-safe container (I use a medium-sized glass bowl; a deep and narrow vessel will cause the mixture to set unevenly), cover, and put in the freezer to chill and set (at least 1 hour). The texture should be scoopable but not goopy.
3. Set out a small dish of the candy you want to roll the truffles in (or two different bowls so you can do both).
4. Using parchment paper, line a baking sheet. Divide the truffles onto the prepared baking sheet using a small cookie scoop (aff link).
5. Roll each truffle in the preferred coating before returning to the prepared baking sheet. Return the completed truffles to the freezer to set (at least 15 minutes). Store everything in an airtight container in the freezer, or individually wrap each item before putting it in the container.
6. When ready, heat your preferred milk and delicately put a truffle bomb into the glass. Stir to melt and mix, then serve!

Hot chocolate truffle bombs > powdered hot chocolate mix

I’ve been intending to construct something similar for a few years now. I used to have a wicked need for hot chocolate at work, but the concept of a packet of powdered mix and water cooler hot water were not the most enticing alternatives.

I want genuine chocolate. True mint. I’d generally simply fill it with Baileys to mask the fact that it wasn’t what I wanted. These wonderful chocolate truffle balls are the answer!

Do I have to include peppermint?

No, you don’t. You may also coat them with chopped Andes mints. Is it necessary to cover them with peppermint if you don’t like peppermint? OF COURSE YOU DO, BECAUSE I TOLD YOU TO. j

Do you dislike mint? Let them alone, or sprinkle them with powdered sugar or cocoa powder. Simple as that.

Are they hard to make?

Nope! The most difficult parts of this recipe are waiting for the chocolate to harden before scooping the truffle balls and rolling them in the mint.

I guess you could also crush the peppermint, depending on your tolerance for beating the heck out of a bag of peppermint. Personally, I appreciate it since it is another way for me to relieve stress.

I’m not sure if you’re aware, but it’s apparently frowned upon to just beat up individuals who make you angry, so curse candy canes instead.

How to use hot chocolate bombs

1. Get a glass of hot milk. I prefer to reheat mine using the frother on our Breville espresso machine (aff link), but you can also heat it on the stovetop or in the microwave.

2. Gently drop a truffle bomb into the milk. I say this with caution since you don’t want to scald yourself with boiling milk. You cannot sue yourself for any burns you may sustain.

I mean, you could try, but you’re not going to go very far. Oh… yeah. Carefully.

3. Stir. Stir and mix some more until it is dissolved.

You’ll probably end up with small little peppermint chunks floating about that don’t totally dissolve, but it’s really rather tasty and refreshing.

That’s all! Drink it and have fun with it. Inhale the fragrance of your minty, chocolaty delight as you wrap your hands around the cup.

Then put a candy cane in it because you’re Buddy The Elf. Then, since you’re still Buddy the Elf, top it with whipped cream.

And if you have a cat that gets entirely activated by the sound of whipped cream being scattered from its container and immediately transforms into a purring, grabby-pawing beggar, here is the place to be.

Anyway, best of luck. I’m still unable to enjoy a cup of hot chocolate alone.