Hot Cocoa Bombs

A Hot Cocoa Bomb drizzled with chocolate and sprinkled with crushed peppermint on a white plate.

These easy Hot Cocoa Bombs hide hot cocoa mix, mini marshmallows, and crushed peppermint inside a milk chocolate shell that melts open in a mug of hot milk.

Course Drinks

Cuisine American

Keyword Hot Cocoa Bombs

Prep Time 20

Chill Time 10

Total Time 30

Servings servings

Calories 437kcal

Author Jason Decker

Equipment

hot chocolate bomb molds

Ingredients

30 ounces Ghirardelli Milk Chocolate melting wafers
2 cups peppermint chocolate cocoa mix or cocoa mix of your choice
2 cups crushed peppermint candy
1 cup mini marshmallows

Instructions

How to make the spheres:

Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
Using a heat-safe bowl, add the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
30 ounces Ghirardelli Milk Chocolate melting wafers
Using a spoon, spoon about 1-2 tbsp of the chocolate into each mold. Carefully swirl the chocolate to completely coat the inside of the mold.
Lightly shake the extra chocolate back into the bowl. Repeat with all the mold sections.
Place the coated molds into the fridge for 5-10 minutes.
Remove from the fridge and gently peel the silicone mold away from the hardened chocolate shell.
Carefully place the molds onto a cutting board.
Scoop some of the melted chocolate into the piping bag and cut the tip.

Building the cocoa bomb:

Scoop about 1 tbsp of the hot cocoa mix into the bottom half of the molds.
2 cups peppermint chocolate cocoa mix
Sprinkle about 1 tbsp of the crushed peppermint candy on top of the cocoa.
2 cups crushed peppermint candy
Place about 5-8 mini marshmallows and crushed peppermint candy onto the top of the cocoa.
1 cup mini marshmallows
Pipe a line of melted chocolate around the edge of the bottom shell using the piping bag.
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
Place the mold back onto the cutting board and drizzle more chocolate over the mold for decoration. Sprinkle some crushed peppermint candy on top. Allow to set before enjoying!

Notes

Make sure your silicone molds are clean and dry before using them.
Use a pastry brush or the back of a spoon to evenly coat the molds with chocolate.
Let the chocolate set completely in the fridge before filling and sealing the bombs.
Be gentle when removing the chocolate spheres from the molds to avoid cracking.
Heat the edges of the chocolate spheres on a warm plate to seal them more easily.
Drizzle melted white chocolate or sprinkle some gold dust on top for a fancy finish.

Nutrition