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Christmas Hot Cocoa Bombs

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 cocoa bombs 1x
  • Category: Beverage, Holiday Treat
  • Method: No-Bake
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. Remove the shells:
    • Gently pop the chocolate shells out of the mold. Handle with care to avoid cracking.
  4. Fill the bombs:
    • Fill half of the chocolate shells with 1–2 tablespoons of hot cocoa mix, mini marshmallows, and holiday sprinkles.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/christmas-hot-cocoa-bombs/