Hot Cocoa Bombs (40 Minutes)

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Cocoa bombs are a fun and festive way to enjoy hot chocolate any time of year!

These chocolate spheres are filled with cocoa mix and mini marshmallows, and when you drop one into a mug of hot milk, they melt, releasing a delicious, creamy treat.

Topped with sprinkles, they make a beautiful and tasty gift or a fun surprise for family and friends. Let’s begin!

Ingredients

Units Scale
For the cocoa bombs:
  • 2 cups semi-sweet or milk chocolate chips (or melting wafers)
  • 1/4 cup hot cocoa mix (about 1 teaspoon per cocoa bomb)
  • 1/2 cup mini marshmallows
For decorating:
  • White chocolate chips or melting wafers (for drizzling, optional)
  • Assorted sprinkles
Other equipment:
  • White chocolate chips or melting wafers (for drizzling, optional)
  • Assorted sprinkles

Instructions

  1. Melt the chocolate (5 minutes):
    • Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stovetop.
  2. Coat the molds (5 minutes + 10 minutes chilling):
    • Spoon about 1 tablespoon of melted chocolate into each cavity of the silicone mold. Use the back of a spoon or a pastry brush to spread the chocolate evenly around the sides.
    • Place the mold in the refrigerator for about 10 minutes to let the chocolate harden.
    • Repeat the process with a second layer of chocolate to ensure the shells are sturdy. Chill again for another 10 minutes.
  3. Fill the cocoa bombs (5 minutes):
    • Carefully remove the chocolate shells from the molds and place them on a clean surface.
    • In half of the shells, add 1 teaspoon of hot cocoa mix and a few mini marshmallows.
  4. Seal the cocoa bombs (5 minutes):
    • Warm a plate in the microwave for about 30 seconds. Place an empty half-sphere, open side down, on the warm plate for a few seconds to slightly melt the edge.
    • Quickly place the warmed edge of the empty half-sphere onto a filled half-sphere to seal the two together. Gently press to form a complete sphere.
    • Repeat with the remaining shells until all cocoa bombs are sealed.
  5. Decorate with sprinkles (5 minutes + 5 minutes chilling):
    • Melt the white chocolate chips in the microwave in 15-second intervals until smooth, then use a spoon or piping bag to drizzle the white chocolate over the cocoa bombs.
    • Before the drizzle sets, sprinkle the tops with assorted sprinkles.
    • Place the decorated cocoa bombs in the refrigerator for about 5 minutes to allow the chocolate to set completely.
  6. Serve:
    • To enjoy, place a hot cocoa bomb in a mug and pour about 1 cup of hot milk over it. Stir and watch as the chocolate melts, releasing the cocoa mix and marshmallows for a delightful treat. Enjoy!

Notes

You can get creative with these cocoa bombs by filling them with flavored cocoa mixes, mini chocolate chips, or even crushed candy canes for a peppermint twist.

Stored in an airtight container, these hot cocoa bombs will keep for up to a week.

They make wonderful gifts wrapped in clear cellophane bags tied with ribbon. With their colorful sprinkles and delicious filling, these cocoa bombs are sure to bring warmth and joy to anyone who receives them!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/hot-cocoa-bombs-40-minutes/