Pin It An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
Preparing these hot cocoa bombs has become a favorite holiday tradition in my family, bringing everyone together around the warm mugs.
Ingredients
- Hot Cocoa Bombs: 400 g high-quality dark or milk chocolate, chopped, 8 tbsp hot cocoa mix, 16 mini marshmallows
- Toppings: 60 g crushed peppermint candies, 60 g mini chocolate chips, 60 g caramel bits, 60 g toffee bits, 60 g rainbow sprinkles, 60 g crushed cookies (e.g., Oreos, graham crackers), 60 g freeze-dried raspberries, 60 g shredded coconut
- To Serve: 2 liters whole milk (or milk alternative)
Instructions
- Step 1:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 2:
- Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat for stability. Chill until firm (about 15 minutes).
- Step 3:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Step 4:
- Warm a plate in the microwave. Gently press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a little melted chocolate. Repeat for all bombs.
- Step 5:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- Step 6:
- To serve: Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, and watch it open. Stir, then top with your choice of toppings.
Pin It Our family gatherings are always brighter when we share stories while customizing our hot cocoa bombs together.
Notes
Try adding ground cinnamon or chili powder for a spicy twist. White chocolate can be substituted for a sweeter bomb. Pair with whipped cream and a drizzle of caramel sauce for extra indulgence. For a vegan version, use dairy-free chocolate, plant-based milk, and vegan marshmallows.
Required Tools
Silicone half-sphere molds, pastry brush or spoon, mixing bowls, small microwave-safe plate, saucepan or microwave for heating milk, serving bowls for toppings
Allergen Information
Contains milk, soy, and possible traces of nuts (depending on chocolate and toppings). Contains gluten if using certain cookies or toppings. Contains coconut (if using as a topping). Always check ingredient labels for allergens.
Pin It Enjoy this delightful treat that brings warmth and joy to any occasion.
Recipe Questions & Answers
- → How do I ensure the chocolate shells don't break?
Apply two even layers of melted chocolate in the molds and chill thoroughly between coats to create a sturdy shell that holds its shape.
- → Can I use different types of chocolate?
Yes, both dark and milk chocolates work well; white chocolate can be used for a sweeter variation but may require gentle handling.
- → What toppings complement the cocoa bombs best?
Try crushed peppermint candies, mini chocolate chips, caramel bits, toffee pieces, rainbow sprinkles, cookies, freeze-dried fruits, or shredded coconut for textures and flavors.
- → How is the cocoa bomb sealed?
Gently melting the edges of the chocolate shells on a warm plate and pressing them together creates a smooth, secure seam.
- → Can I make this suitable for vegan diets?
Use dairy-free chocolate, plant-based milk, and vegan marshmallows to adapt this dessert for vegan preferences.