Easy Hot Cocoa Bombs
It’s the first day of winter and how better to celebrate than with a toasty mug of hot cocoa? Get into the spirit of coziness with these delicious cocoa bombs: chocolate spheres filled with hot cocoa mix and marshmallows that melt when hot milk is poured over the top.
The possibilities for customizing these bombs are endless. I made two different flavors:
- Milk chocolate peppermint bombs, drizzled with white chocolate and dusted with crushed candy canes
- White chocolate melting snowmen, with the cutest faces thanks to writing icing
I also opted to make two different sizes: full-size bombs and minis. The minis are great if you’re just looking for a touch of sweetness. You’ll need full-size silicone molds like these ones from Amazon for the large bombs, or these ones for minis.
Best of all, these bombs work with milk of any kind. For those of us who are not lactose friendly (ahem, like yours truly), coconut, soy or oat milk can be brought to a boil and stirred in just as easily. Pro tip: try adding a mini bomb to a cup of coffee for an instant at-home mocha.
To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!
PrintEasy Hot Cocoa Bombs
These adorable hot cocoa bombs are filled with hot chocolate mix and marshmallows – just add hot milk or coffee and stir!
- Prep Time: 20 min.
- Cook Time: 15 min.
- Total Time: 35 minutes
- Yield: 6 large bombs or 12 mini bombs 1x
- Category: Dessert, drinks
- Method: Freeze
- Cuisine: American
Ingredients
For the chocolate shells:
- 1x 10oz. bag milk chocolate chips
- 1x 10oz. bag white chocolate chips
- Black and orange writing icing
- Crushed candy canes, if desired
- Sprinkles, if desired
For the filling:
- Homemade cocoa mix: (1 part cocoa powder to every 2 parts sugar) or pre-made hot chocolate powdered mix
- Mini marshmallows
Instructions
- Melt your chocolate chips.
- Double-boiler method:
- Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
- Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
- Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate.
- Microwave:
- Pour your chocolate chips into a microwave-safe bowl. Microwave for 1 minute, then stir.
- Continue microwaving in 15-second increments until melted. Do not overheat.
- Double-boiler method:
-
Add a heaping spoonful of the melted chocolate to each of the chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate.
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Freeze the chocolate for 10 minutes, or until completely set.
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Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
- Flip over half of the chocolate cups and fill with cocoa mix and marshmallows. (About 2 tablespoons or hot cocoa mix and 1 tablespoon of marshmallows). Set aside your remaining unfilled chocolate shells and freeze for another 5 minutes.
- Warm a small frying pan over low heat on the stove. Wearing gloves to avoid leaving fingerprints, gently place the seam edge of an unfilled shell against the warm pan. Be careful not to squeeze the shell too tightly, as the heat will make the chocolate malleable and could squeeze your shell out of shape.
- Cover a filled chocolate half with your empty half, sealing it. Repeat with the remaining shells.
- Drizzle with remaining melted chocolate and dust with crushed candy canes or sprinkles. For the melting snowman bombs, pipe two “coal” eyes and a smile using black writing icing. Pipe a dot in the center and slowly drag your orange writing icing tip outwards to create a “carrot” nose.
Notes
To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!
Use immediately, or within 24 hours, for best results. Store at room temperature.
Keywords: Hot cocoa bombs, hot cocoa, hot chocolate bombs, hot chocolate
