Hot Cocoa Bombs

$- 2 cups milk chocolate chips - 1 cup white chocolate chips - 1 cup cocoa powder - 1 cup mini marshmallows - 1/2 cup crushed peppermint candy canes (optional) - 1/4 cup sugar (optional) - Silicone sphere mold - Microwave-safe bowl - Spoon To make hot cocoa bombs, you need simple ingredients. You will start with milk chocolate chips. They create a rich outer shell. You will also use white chocolate chips for added flavor and a pretty look. Next, cocoa powder gives the drink its chocolatey taste. Mini marshmallows add a fun touch. If you like, you can include crushed peppermint candy canes. They give a cool flavor and festive look. Adding sugar is optional if you prefer a sweeter taste. For equipment, a silicone sphere mold is key. It helps shape the bombs perfectly. A microwave-safe bowl is needed to melt the chocolate. A spoon helps you coat the mold and mix ingredients. With these items, you can create fun and tasty hot cocoa bombs easily! {{ingredient_image_1}} To melt chocolate safely, start with a microwave-safe bowl. Place half of the milk chocolate chips in the bowl. Heat them in 30-second bursts. Stir the chocolate after each burst. This helps it melt evenly. Stop when it’s smooth and shiny. A good melt is key for a nice cocoa bomb. Next, use a spoon to coat the inside of the silicone mold. Make sure to cover all parts of the mold. Thin layers won’t hold up, so use enough chocolate. Once coated, place the mold in the fridge. Let it chill for about 10 minutes. This helps the shell set. For a thicker shell, repeat this step. In a separate bowl, mix the cocoa powder with sugar if you like it sweeter. Use a spoon to add a tablespoon of this mix into each chocolate shell. Then, add mini marshmallows on top. If you enjoy peppermint, sprinkle on some crushed candy canes. This adds a fun twist to your cocoa bombs. Now, melt the rest of the milk chocolate chips. This will be your glue. Use it to stick the two chocolate halves together. Press them firmly but gently. Make sure there are no gaps. Smooth any extra chocolate around the seam for a nice finish. This keeps the delicious filling inside. To avoid cracking when you remove your hot cocoa bombs, handle them gently. When you melt the chocolate, make sure it cools slightly before using it in the mold. This way, the chocolate will not be too hot and will set well. To achieve thick chocolate shells, coat the mold twice. First, spread your melted chocolate evenly inside the mold. Let it set in the fridge for ten minutes. Then, melt more chocolate and coat it again. This makes the shells strong and less likely to crack. You can present hot cocoa bombs in many fun ways. Try packaging them in clear bags tied with colorful ribbons. This makes them great gifts. You can also serve them in nice mugs. Surround the mugs with extra marshmallows and candy canes for a cozy look. To enhance the presentation, consider adding some garnishes. Drizzle white chocolate on top for a fancy touch. You can also sprinkle crushed candies or cocoa powder on the finished bombs. These small details make your cocoa bombs look even more inviting! Pro Tips Proper Melting Technique: Always melt chocolate in short intervals to prevent burning; stir in between to achieve a smooth consistency. Chill for Thickness: Don't rush the setting process; chilling the chocolate layers longer ensures thicker, sturdier cocoa bombs. Creative Fillings: Experiment with different fillings like flavored extracts, nuts, or spices to customize your cocoa bombs. Gift Presentation: For a charming gift, package the bombs in clear bags with festive ribbons, making them perfect for any occasion. {{image_2}} You can make hot cocoa bombs even more fun with different chocolates. Use dark chocolate for a rich taste. White chocolate adds a sweet touch. Mixing them can create a delicious blend. You can also play with flavor extracts. A drop of vanilla gives warmth. Almond extract adds a nutty twist. Try using orange or peppermint for a festive kick. Each choice makes your cocoa bomb unique and tasty. Seasonal ingredients can enhance your hot cocoa bombs. For winter, add gingerbread spices or cinnamon. These flavors warm you up on cold days. During holidays, think about festive sprinkles or colored sugar. Don't forget fun toppings! Mini marshmallows are a must. You can also use whipped cream. Consider crushed cookies for texture and taste. Each addition makes every cup special and exciting. To keep your hot cocoa bombs fresh, store them in an airtight container. This helps prevent moisture and keeps them tasty. You can place the container in a cool, dry place, like a pantry or cupboard. Avoid direct sunlight as it can melt the chocolate. If you live in a warm area, consider using the fridge. Just remember to let them sit at room temperature before serving. How long can you keep cocoa bombs? You can enjoy your hot cocoa bombs for up to two weeks. After that, they may lose flavor and quality. Signs that your hot cocoa bombs have gone bad include: - White spots on the chocolate: This is called "bloom" and happens when chocolate gets warm and cools again. - Changes in smell: If they smell off or strange, it’s best to toss them. - Cracking or breaking: While some cracks are normal, many cracks can mean they are too old. Storing them properly can make a big difference in taste and quality! Hot cocoa bombs are fun chocolate spheres filled with cocoa mix and marshmallows. When you drop one into hot milk, it melts and creates a delicious drink. They became popular during the last few winters. People love how they look and taste. Yes, you can make hot cocoa bombs ahead of time. After making them, store the bombs in an airtight container. Keep them in a cool, dry place. They can last up to two weeks. This way, you can enjoy them whenever you want. To use hot cocoa bombs, follow these steps: 1. Heat milk in a pot or microwave until hot. 2. Place a cocoa bomb in a mug. 3. Pour the hot milk over the bomb. 4. Watch it melt and mix. 5. Stir and enjoy your tasty drink! You can find hot cocoa bombs in many places. Look for them at local candy shops or specialty stores. You can also buy them online from sites like Amazon or Etsy. Many bakers sell custom bombs, too. Absolutely! You can change the fillings to suit your taste. Try adding different types of chocolates, like dark or white. You can also add flavor extracts like vanilla or almond. For a holiday twist, use crushed peppermint or seasonal spices. Get creative and enjoy your unique flavors! You now have all the steps to make hot cocoa bombs at home. We covered ingredients, equipment, and step-by-step instructions. You learned tips for perfecting your cocoa bombs and how to store them. Remember, you can also customize them with different flavors and fun toppings. These treats can warm any moment and impress your friends and family. Enjoy the process, and make your hot cocoa bombs unique!$

Delicious chocolate spheres filled with cocoa and marshmallows that melt in hot milk.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 50

Course Dessert

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

2 cups milk chocolate chips
1 cup white chocolate chips
1 cup cocoa powder
1 cup mini marshmallows
0.5 cup peppermint candy canes, crushed (optional)
0.25 cup sugar (optional, for extra sweetness)
1 unit Silicone sphere mold

Instructions

In a microwave-safe bowl, melt half of the milk chocolate chips in 30-second intervals, stirring in between until smooth.
Using a spoon, coat the inside of the silicone mold with the melted chocolate. Make sure to cover the entire surface, then place the mold in the fridge for about 10 minutes to set. Repeat this process to ensure the shells are thick enough.
In a separate bowl, mix cocoa powder and optional sugar. Add a tablespoon of the mixture into each chocolate shell. Top with mini marshmallows and a sprinkling of crushed peppermint candy canes if using.
Melt the remaining milk chocolate chips and use it to 'glue' the two halves of the chocolate shell together. Seal well and smooth any excess chocolate around the seam.
Place the filled molds back in the fridge for an additional 10 minutes to allow the bombs to set completely.
Carefully remove the cocoa bombs from the silicone mold. Make sure to handle them gently to avoid cracking.
To enjoy, place a cocoa bomb in a mug and pour over hot milk, watching it melt and release the marshmallows and cocoa powder!

Notes

Package the cocoa bombs in a clear bag and tie with a festive ribbon for a delightful gift.

Keyword chocolate, dessert, holiday treat, hot cocoa