Magical chocolate spheres that make the coziest cup of cocoa!
Makes approximately 6 hot chocolate bombs.
Darlin’, these Hot Chocolate Bombs are the stuff holiday dreams are made of. Imagine dropping one of these decadent chocolate spheres into a steaming mug of milk and watching it burst open to reveal cocoa mix and marshmallows—it’s pure magic! Perfect for gifting or enjoying with the family by the fire, these bombs are as fun to make as they are to drink.
Ingredients
- 2 cups semi-sweet chocolate chips or chopped chocolate: The star of the show—rich and melty.
- 6 tbsp hot cocoa mix: For that chocolatey goodness inside.
- 6 tbsp mini marshmallows: The perfect finishing touch.
- Optional: Crushed candy canes, sprinkles, or edible glitter for decorating.
Supplies Needed
- Silicone half-sphere molds (2-inch diameter recommended)
- Microwave-safe bowl
- Spoon or pastry brush
- Baking sheet
- Parchment paper
Instructions
Prepare Your Workspace:
Line a baking sheet with parchment paper. Have your molds, chocolate, and fillings ready to go for easy assembly.
- Melt the Chocolate:
Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. - Coat the Molds:
Using a spoon or pastry brush, coat the inside of each mold with a layer of melted chocolate. Make sure the edges are thick enough to hold their shape. Place the molds in the freezer for 5 minutes, then apply a second coat of chocolate for durability. Freeze again for 10 minutes. - Fill the Bombs:
Carefully pop the chocolate shells out of the molds. Fill half of the shells with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows. Add any optional decorations inside if desired. - Seal the Bombs:
Warm a plate in the microwave for 30 seconds. Place an empty half-sphere edge-side down on the plate for a few seconds to slightly melt the edge, then press it onto a filled half-sphere to seal. Use additional melted chocolate to smooth the seam if needed. - Decorate the Bombs:
Drizzle melted chocolate over the sealed bombs and decorate with crushed candy canes, sprinkles, or edible glitter. Let them set at room temperature or in the fridge for 5 minutes. - Serve and Enjoy:
To use, place a hot chocolate bomb in a mug, pour steaming hot milk over it, and watch the magic happen! Stir well and sip your way to cozy bliss.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Refrigeration: Keep in the fridge if your kitchen is warm, but allow them to come to room temperature before use.
Recipe Tips & Tricks
- Tip 1: Use white chocolate or milk chocolate for variety.
- Tip 2: Add a pinch of cinnamon or chili powder inside for a spiced cocoa twist.
- Tip 3: Work quickly to avoid melting the chocolate with your hands while sealing.
Variations
- Peppermint Cocoa Bombs: Add crushed candy canes to the filling.
- Mocha Bombs: Include instant coffee granules for a caffeinated kick.
- Caramel Cocoa Bombs: Add a drizzle of caramel sauce inside for a gooey surprise.
FAQ
Q: Can I use silicone molds of other shapes?
Absolutely! Just make sure they’re big enough to hold the fillings.
Q: Can I make these vegan?
Yes! Use dairy-free chocolate, vegan cocoa mix, and marshmallows.
Q: Do I need a candy thermometer?
Nope! Melting chocolate in the microwave works just fine for this recipe.
Final Thoughts
These Hot Chocolate Bombs are a holiday must-have, combining deliciousness with a little touch of magic. Whether you’re gifting them to loved ones or treating yourself to a cozy drink, they’re bound to bring joy and warmth to your season. So grab your molds and chocolate, darlin’, and let’s make some cocoa magic!
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