What Are Hot Cocoa Bombs?

Hot cocoa bombs are such a fun, easy and exciting way to enjoy a cozy cup of hot chocolate. Hot cocoa bombs are a sphere shaped chocolate filled with hot cocoa mix, mini marshmallows, sprinkles or really whatever your heart desires! Once the hot cocoa bombs are added to the hot milk, the chocolate sphere melts into the milk and turns into a delicious cup of hot chocolate.

Ingredients For Hot Cocoa Bombs

Hot cocoa bombs seem very hard and challenging, but in reality they are so fun and easy to make. There are only 2 main ingredients needed to make these delicious and cozy hot cocoa bombs, the rest are completely optional like mini marshmallows, sprinkles and extra chocolate to decorate the hot cocoa bombs.

• Chocolate

• Hot cocoa mix

• Mini Marshmallow

• Sprinkles

Tips For Making Hot Cocoa Bombs

• Use a high quality chocolate

• Use silicone molds for the best results

• Don’t use burnt chocolate

• Don’t Make the Shells too thin

How To Store Hot Cocoa Bombs?

The best way to store hot cocoa bombs is in am airtight container or a sealed zip-top bag for up to around 2 weeks. To make the hot cocoa bombs last longer, store in the refrigerator. However, if the weather temperature is hot where you live, it’s better to store them in a cool place like the fridge until ready to enjoy.

Serving size

• Around 4 hot cocoa bombs

Ingredients

• 10 oz semi-sweet/bittersweet chocolate, chopped

• 4 tbsp hot cocoa mix

• 2/3 cup mini marshmallows

For Serving

• 4 cups hot milk

Topping

• 1/4 cup white chocolate (optional)

• Festive sprinkles

Instructions

Step 1

• In a microwave safe-bowl, add the chocolate. Keep in mind, every chocolate is different, there might be some chocolate bars with directions on the back on how to melt the chocolate if so follow according to packaging. If the type of chocolate being used has no directions, then you need to temper the chocolate.

Step 2

• Place around 1 tbsp of the melted chocolate into each silicone mold. Using the back of a spoon, spread the chocolate into an even layer covering each mold cup. Make sure each mold has the same thickness of chocolate. If there are any very thin parts, or areas where the chocolate is not covering it, simply apple a little bit more chocolate and spread evenly. If needed, apply a second coat of chocolate (this depends on the type of chocolate used). Place the silicone mold in the freezer for 5 to 10 minutes or in the refrigerator for 15 to 30 minutes.

Step 3

• Once the chocolate has dried, carefully press the center of each well and peel the silicone molds. If you press too hard on the shell it will break, so it’s very important to be very gentle.

Step 4

• Fill one half of the chocolate shells with 1 tablespoon of the hot chocolate mix and mini marshmallows.

Step 5

• Heat a small plate until it’s warm. Place one half of the chocolate shells, with the open side down, on the hot surface just until the edges start to melt. Gently place the chocolate shell with the warm edge on the edge of the other chocolate shell filled with the hot cocoa mix and mini marshmallows. It’s important to work fast in this step, as the edge will cool fast. The melted chocolate edge will act like glue to hold the 2 halves together.

Step 6

• Decorate by drizzling melted white chocolate and add festive sprinkles to match the hot cocoa bombs. To serve, in a large cup heat milk, then add the hot cocoa bombs. Watch the joy of it melting, stir to mix everything together. Enjoy!