White Chocolate Peppermint Hot Cocoa Bombs – Page 2

Fill the Shells:
- Once the chocolate shells are set and hardened, carefully remove them from the silicone molds.
- Place one of the chocolate spheres on a flat surface. Add about 2 tablespoons of the white hot cocoa mix to the center of the sphere, along with a few mini marshmallows and a sprinkle of crushed peppermint if desired.
Seal the Bombs:
- Gently warm a plate by placing it in the microwave for a few seconds. Then, place the open side of the second chocolate shell onto the warm plate to slightly melt the edges.
- Place the melted edge over the filled shell to form a full sphere. Gently press to seal the edges together.
Decorate (Optional):
- If you like, you can drizzle a little extra melted white chocolate over the bombs and sprinkle with crushed peppermint for a decorative touch.

Let the Bombs Set:
- Allow the sealed cocoa bombs to set completely at room temperature or place them in the fridge for about 10 minutes to ensure the seal is firm.
Storage:
- Store the finished white chocolate peppermint hot cocoa bombs in an airtight container at room temperature for up to 1-2 weeks.

Make the Hot Cocoa:
- To use the cocoa bomb, place one in a mug. Heat 8-10 oz of milk until hot (but not boiling) and pour it over the cocoa bomb. Watch it melt and release the cocoa and marshmallows into the milk, creating a creamy, peppermint-infused hot chocolate!

Customize: You can substitute milk chocolate or dark chocolate for the white chocolate, and use regular hot cocoa mix if you prefer. The peppermint extract can be added to the cocoa mix if you want a stronger peppermint flavor.
Peppermint Crunch: For an extra peppermint crunch, use crushed candy canes instead of peppermint candies.
Packaging: These make great gifts! Wrap them in clear cellophane or a gift box for a fun holiday treat.

These White Chocolate Peppermint Hot Cocoa Bombs are the perfect winter indulgence and a great gift idea during the holiday season!