Ever heard of a hot cocoa bomb? It’s basically the best thing to happen to hot chocolate, and this candy cane-inspired version is as fun to make as it is to drink! Based on a recipe from Natalie Wise’s new cookbook, “Hot Cocoa Bombs: Delicious, Fun, and Creative Hot Chocolate Treats,” if you’re looking for a fun and festive activity to do in the kitchen, a homemade gift idea, or just really love hot cocoa, you’ve got to give these cocoa bombs a try.

“Hot Cocoa Bombs” by Natalie Wise

We are fully into the swing of the holidays and I’m helping to spread all the cheer today by sharing this totally festive recipe from my sister-in-law’s new cookbook! Natalie Wise lends her cocoa bomb expertise in her book, “Hot Cocoa Bombs: Delicious, Fun, and Creative Hot Chocolate Treats“, and shares 75 cocoa truffle drink recipes that will make you drool and want to make them all at the same time. I had the pleasure to check out her book ahead of its release and I say this with objectivity (not just because she’s my husband’s sis): This book is SO FUN. And so perfect for the holidays. And so thorough, that even cocoa bomb newbies like yours truly can make them.

Because it’s the holiday season and I love the combination of white chocolate and peppermint, my kids and I decided to make Candy Cane Hot Cocoa Bombs which, when melted into hot milk in a mug, transform into a sweet, minty, pink-hued, cozy drink. I will be making more ASAP so I can give them away as gifts!

Tools Needed for Candy Cane Hot Cocoa Bombs

Before we go further, note that this blog post serves only as a supplement to the official cocoa bomb recipe — for full tips, techniques, tools, and ingredient recommendations, you have to get Natalie’s book. Trust me, it’s worth it: she lays it all out in great detail, from how to properly temper chocolate, to what kind of cocoa bomb mold to get, to the differences between oils and extracts (and why you should use one over the other!). While hot cocoa bombs aren’t difficult to make, there is still an art to it, and Natalie explains it flawlessly in her book. This post is just based on my personal experience making cocoa bombs with the materials I had. So let’s talk about that!

Here is everything I used to make my version of Candy Cane Cocoa Bombs:

It was so fun to make the molds, fill them with cocoa mix, marshmallows and tons of colorful sprinkles, then top them with piped-on, bright-red stripes and crushed candy canes. My girls had a blast helping me (and of course, were elated to have pink and red sprinkles in their drinks later).

How to Serve and Store Hot Cocoa Bombs

This recipe makes six cocoa bombs, but can easily be doubled or even tripled. They would make for fantastic gifts for teachers or co-workers, but they’d also be great as part of a cookie exchange or a holiday party. I might even leave one out for Santa this year. 😉 Filled and assembled candy cane cocoa bombs can be stored at room temperature for up to 2 weeks, so this is a great weekend activity that also doubles as a holiday gift idea.

When you’re ready to serve your hot cocoa bombs, carefully place one in the bottom of a large, wide mug. Pour 10 ounces of very hot milk over the bomb and watch it melt right before your eyes. Stir very well, and serve! (Check out the process in action on Instagram.) Bonus points if you top each mug of melted cocoa bomb with a dollop of whipped cream and more crushed candy canes, just sayin’.

If you’re looking for a fun, festive (and delicious) gift idea or recipe to try this year, look no further than “Hot Cocoa Bombs” and this candy cane-inspired recipe. It’ll bring you and yours all the Christmas cheer (and a tasty mug of hot cocoa).

P.S. Use code COCOABOMBS for 10% off your cookbook purchase at Natalie’s store! While you’re there, check out Natalie’s one-stop shop for all things Hot Cocoa Bombs!

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Candy Cane Cocoa Bombs

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  • Author: From “Hot Cocoa Bombs: Delicious, Fun, and Creative Hot Chocolate Treats” by Natalie Wise
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6 cocoa bombs 1x
  • Category: Drink
  • Method: Cook
  • Cuisine: American


These fun and festive white chocolate cocoa bombs are filled with white cocoa mix, mini marshmallows, colorful peppermint sprinkles and more, all ready to melt into a mug with hot milk for a deliciously decadent treat!


Units Scale
  • 12 ounces bright white candy melts or white chocolate, tempered
  • 1/8 to 1/4 teaspoon peppermint flavoring oil, to taste
  • 1 recipe batch white cocoa mix (from “Hot Cocoa Bombs”) or 1/2 cup store-bought mix
  • Mini candy cane sprinkles
  • Peppermint marshmallows
  • Candy cane shaped cake toppers, optional
  • 1/2 cup dehydrated mini marshmallows
  • 1/4 cup crushed candy canes, optional
  • 2 ounces red candy melts or white chocolate, tempered and colored red, for decorating
  • Extra candy cane sprinkles, crushed candy canes, and/or candy cane toppers, for decorating


  1. If desired, add a sprinkle of the mini candy cane sprinkles to the bottom of a few of the molds. Melt the chocolate and thoroughly stir in the flavoring oil to taste. Pour 1-2 tablespoons melted chocolate into each mold and use a brush or the back of a spoon to make sure the chocolate fills in all of the mold and up the edges. Refrigerate 5 minutes to set. If the edges are thin, carefully brush more chocolate around the edges and refrigerate for 5 more minutes. Carefully unmold.
  2. Set aside 6 of the shells for the tops. Melt the edges of 6 of the shells that will be the bottoms. Fill these cocoa bomb shells with: 1 tablespoon white cocoa mix, a good sprinkle of candy cane sprinkles, a peppermint marshmallow, a candy cane shaped candy topper, and a handful of dehydrated mini marshmallows. Melt the edges of the leftover shells and attach the tops. Let set.
  3. Melt the 2 ounces of red candy melts or white chocolate and add to a piping bag or plastic bag. Snip a tiny part of the corner and pipe lines across the cocoa bombs. Sprinkle with a small amount of candy cane sprinkles, crushed candy canes, and/or a candy cane topper.
  4. To make: Place a hot cocoa bomb in the bottom of a mug. Add 10 ounces of very hot milk and stir well.


  • Store finished cocoa bombs in an airtight container at room temperature for up to 2 weeks.

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