Hot Cocoa Bombs

Chocolate shells filled with hot cocoa mix and mini marshmallows. Drop one in a mug, pour hot milk over it and watch it melt open. A fun Christmas treat and gift.

Print Recipe

Prep Time 30

Chilling 20

Total Time 50

Course Beverage, Holiday Treats

Cuisine American

Servings 6 cocoa bombs

Calories 260 kcal

Ingredients

Chocolate shells:

12 oz chocolate melting wafers or good-quality chocolate milk or semi-sweet, chopped

Filling:

6 tbsp hot cocoa mix about 1 heaping tbsp per bomb
1 cup mini marshmallows

Decoration and serving:

2 oz white chocolate melted, for drizzling
2 tbsp Christmas sprinkles or crushed candy canes
1 cup hot milk per bomb for serving

Instructions

You need a silicone sphere mold with six 2 1/2-inch cavities. Make sure it is completely clean and dry.
Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth. If using real chocolate (not melting wafers), temper it so the shells set firm and shiny.
Spoon about 1 tbsp of chocolate into each cavity and brush it up the sides in an even layer. Freeze for 5 minutes. Add a second coat, paying extra attention to the edges, and freeze 10 minutes more.
Gently peel the mold away from the shells. Warm an empty plate in the microwave for 1 minute. Place 6 shells, rim side down, on the plate for a few seconds to smooth the edges, then fill each with 1 heaping tbsp cocoa mix and a few marshmallows.
Briefly melt the rims of the empty shells on the warm plate and press them onto the filled halves to seal. Run a clean finger around the seam to smooth it.
Drizzle with white chocolate and add sprinkles. Chill 5 minutes to set. To serve, place a bomb in a large mug and slowly pour 1 cup of hot milk over it. Stir and enjoy.

Notes

Make ahead: Make up to 2 weeks ahead.
Storage: Keep in an airtight container in a cool, dry place (below 70°F / 21°C) for up to 2 weeks. Avoid the fridge, which can cause the chocolate to sweat.
Gifting: Place each bomb in a cupcake liner inside a clear treat bag or small box.
Variations: Use white chocolate shells with peppermint cocoa, add a pinch of cinnamon and chili for Mexican hot cocoa, or fill with caramel bits.

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