Description
Christmas hot cocoa bombs are fun, festive, and filled with a delightful surprise! These chocolate spheres melt into a rich cup of hot cocoa when added to warm milk, revealing mini marshmallows and holiday-themed sprinkles inside. They make wonderful gifts or a cozy treat for the holiday season.
Ingredients
Units
Scale
For the shells:
- 12 oz (340 g) semi-sweet or milk chocolate, finely chopped (or chocolate wafers)
For the filling:
- 1 cup (120 g) hot cocoa mix
- 1/2 cup (50 g) mini marshmallows
- 1/4 cup (40 g) holiday sprinkles (optional)
For decoration:
- 1/2 cup (85 g) white chocolate, melted
- Extra sprinkles, crushed candy canes, or edible glitter
Special Equipment
- 6-cavity silicone sphere mold (2-inch diameter)
- Small food-safe brush or spoon
Instructions
- Melt the chocolate:
- Place the finely chopped chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until smooth and fully melted.
- Make the chocolate shells:
- Spoon 1–2 tablespoons of melted chocolate into each cavity of the silicone mold. Use a brush or spoon to evenly coat the inside of each cavity.
- Refrigerate the mold for 10–15 minutes until the chocolate is set. Apply a second coat of chocolate to ensure the shells are sturdy, then chill again.
- Remove the shells:
- Gently pop the chocolate shells out of the mold. Handle with care to avoid cracking.
- Fill the bombs:
- Fill half of the chocolate shells with 1–2 tablespoons of hot cocoa mix, mini marshmallows, and holiday sprinkles.
- Seal the bombs:
- Warm a plate slightly in the microwave or with hot water. Place the rim of an empty shell onto the warm plate for a few seconds to melt the edge slightly.
- Quickly place the melted edge on top of a filled shell, pressing gently to seal. Use your finger or a small spoon to smooth any gaps with melted chocolate.
- Decorate:
- Drizzle the tops of the cocoa bombs with melted white chocolate and sprinkle with holiday-themed decorations like crushed candy canes or edible glitter. Let the decorations set.
- Serve:
- To enjoy, place a hot cocoa bomb in a mug and pour 1 cup of hot milk over it. Watch it melt and stir to combine.
Notes
- Chocolate Tip: Use high-quality chocolate for the best flavor and texture. Tempering the chocolate helps prevent it from melting too quickly.
- Store the hot cocoa bombs in an airtight container at room temperature for up to 2 weeks.
- For a festive twist, add crushed peppermint candy or flavored hot cocoa mix to the filling.