Hot Cocoa Bombs Recipe

Introduction

Hot cocoa bombs are a fun and delicious way to enjoy a cozy cup of hot chocolate. These chocolate shells filled with cocoa powder and marshmallows melt perfectly in warm milk, creating a rich and comforting drink that’s perfect for cold days or special treats.

Ingredients

• 1 cup chocolate melts (dark, milk, or white)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows
• Flavor extracts (e.g., peppermint or vanilla), optional

Instructions

1. Step 1: Melt the chocolate melts in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth.
2. Step 2: Using a spoon or brush, coat silicone molds with the melted chocolate. Let them cool slightly, then add a second layer for sturdiness.
3. Step 3: Once the chocolate shells have set completely, fill half of them with unsweetened cocoa powder and mini marshmallows. Add a few drops of your chosen flavor extract if desired.
4. Step 4: Warm a plate in the microwave for about 20 seconds. Briefly place an empty chocolate shell on the warm plate to melt its edge, then quickly press it onto a filled half to seal the bomb.
5. Step 5: Optionally, decorate the assembled bombs with drizzled melted chocolate or festive sprinkles for a fun touch.
6. Step 6: To serve, place one hot cocoa bomb in a mug and pour hot milk over it. Watch it melt and stir well before enjoying.

Tips & Variations

• Use high-quality chocolate melts for a smoother finish and better flavor.
• Add a pinch of cinnamon or a drop of peppermint extract to the cocoa powder for a seasonal twist.
• If silicone molds aren’t available, small round candy molds or even ice cube trays can work in a pinch.
• For a dairy-free version, use plant-based chocolate melts and serve with almond or oat milk.

Storage

Store hot cocoa bombs in an airtight container at room temperature, away from heat and humidity, for up to two weeks. To reheat, simply prepare as usual by placing a bomb in a mug and pouring hot milk over it. Avoid refrigeration, as moisture can cause the chocolate to bloom or become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hot cocoa bombs ahead of time?

Yes, hot cocoa bombs can be made several days in advance and stored properly in an airtight container at room temperature.

What type of milk works best with hot cocoa bombs?

Whole milk gives the richest flavor and creaminess, but any milk or milk alternative you prefer will work well.

Hot Cocoa Bombs Recipe

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★★★★★

4.8 from 118 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 6–8 hot cocoa bombs, depending on size of silicone molds 1x

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Description

Delight in the magic of Hot Cocoa Bombs—a fun and festive treat that transforms a simple mug of hot milk into a rich, chocolatey, and creamy cocoa experience. These hollow chocolate shells filled with cocoa powder and mini marshmallows melt and meld beautifully when hot milk is poured over them, making for a whimsical and indulgent drink that’s perfect for cozy nights or special occasions.

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Ingredients

Scale 1x2x3x

Chocolate Shell

• 1 cup chocolate melts (dark, milk, or white)

Filling

• 1/2 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows
• Flavor extracts (e.g., peppermint or vanilla), optional, a few drops

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Instructions

1. Melt the chocolate: Place the chocolate melts in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until the chocolate is completely smooth and melted.
2. Coat the molds: Using a spoon or brush, coat silicone molds evenly with a layer of melted chocolate. Allow them to cool slightly, then add another layer to ensure sturdy shells. Let the chocolate fully set, either at room temperature or in the refrigerator.
3. Fill the shells: Once the chocolate shells are hardened, carefully remove half of them from the molds. Fill each hollow shell with unsweetened cocoa powder and mini marshmallows, adding a few drops of your chosen flavor extract if desired.
4. Seal the bombs: Warm a plate in the microwave for about 20 seconds. Briefly press the rim of an empty chocolate shell against the warm plate to slightly melt and soften the edge. Immediately press it onto the filled half to seal the two halves together securely.
5. Decorate (optional): Drizzle melted chocolate over the sealed cocoa bombs or add festive sprinkles to personalize your creation and make them extra appealing.
6. Serve: To enjoy, place one hot cocoa bomb in a mug and pour hot milk over it. Watch it melt and then stir to combine before sipping your rich, creamy hot chocolate.

Notes

• Use good quality chocolate melts for smooth shells and best flavor.
• Ensure molds are completely dry before coating with chocolate to avoid seizing.
• When sealing shells, be quick so the chocolate edges don’t harden before pressing together.
• Customize fillings with additional ingredients like crushed peppermint candies or flavored cocoa powder.
• Store finished cocoa bombs in an airtight container at room temperature to prevent melting.
• For a dairy-free option, pour hot almond or oat milk over the cocoa bomb when serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (including melting and setting chocolate)
• Category: Beverage
• Method: No-Cook
• Cuisine: American

Keywords: hot cocoa bombs, chocolate bombs, hot chocolate, festive drinks, easy winter recipe, marshmallow hot chocolate, melt in mug chocolate