In these chilly days, hot cocoa bombs are all the rage. And now you can make your own at home!
Delicious, sweet, and perfect for the entire winter season, these delightful treats make snack time feel more like a science experiment — the mesmerizing pour of hot milk over the structure of solid chocolate, watching it melt away bit by bit until at least the sphere gives way and marshmallows flood to the surface! They’re fun to make, a treat to eat, and the perfect gift to share a bit of cozy warmth with others to fend off the snow-day blues.
When making your own cocoa bombs, you can get as creative as you want with the ingredients! A traditional cocoa bomb might hold only hot cocoa mix and marshmallows — tasty classics! — but you can add sweets and flavors that you like best.
I like crushed up peppermint candy canes, a hearty sprinkle of cinnamon and spice, or even a touch of edible glitter to add a bit of glamor to accent the chocolatey goodness of the sphere. But of course, it’s hard to justify NOT adding marshmallows! Especially for the added spring they contribute, fluffing up perfectly in the hot milk and melty chocolate chaos when the bomb first gives way.
I prefer to add a homemade hot cocoa mix when I fill my cocoa bombs, although any store-bought hot chocolate mix is fine too! And some people forego the mix altogether, preferring to let the chocolate shell carry the flavor. I just can’t resist anything that would add to the richness of the drink! Plus that gives me more freedom to play around with the level of sweetness, to arrive at just the right balance.
Recently, I’ve been trying to reduce my reliance on sugar. Accordingly, I adjusted this recipe a bit by using semi-sweet chocolate for the cocoa bomb shells. I also used a sugar substitute in the powdered cocoa mix that I filled them with. My current preference is monk fruit, which is sold in both a standard crystal and powdered form.
Did I mention these hot cocoa bombs make great gifts? As you know, I like to focus my recipes by cooking with intention. Especially when the end result is a gift! For example, You might include cinnamon when making these for someone to whom you intend happiness, health, or money. Or a tint of orange extract if you intend luck, emotional peace, or particular insight on the recipient. And if it was someone you didn’t like, well… past experience has taught me that antifreeze has a sweet taste, and certain other properties that should, over time, eliminate the source of your dislike!
I hope you enjoy this recipe, and enjoy the process of making these as much as I do! Whether you are seeking to try your hand at something new, occupy the kids on another home-from-school snow day, or prepare a delightful handmade gift to share with others, I hope the results come out exactly as fun — and as tasty! — as you intend.
Hot Cocoa Bombs
Equipment
- 1 microwave-safe bowl
- 1 rubber spatula
- 2 half-sphere molds with 6 wells preferably silicone; 2-inch molds
- 1 pastry brush preferably rubber-bristled
- 1 griddle or wide, flat pan
Ingredients
Hot Cocoa Mix
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
Hot Cocoa Bombs
- 12 oz semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
- add-ins as desired: peppermint bits, cinnamon, holiday sprinkles, etc. (optional)
Instructions
- Mix all of the ingredients for the hot cocoa mix together in a bowl and set aside.
- Put the chocolate chips into a microwave-safe bowl and heat in the microwave for no more than 30 seconds at a time, stirring thoroughly (at least 1 min) in between, until the chocolate is fully melted.NOTE: Don't burn the chocolate! This shouldn't take more than 2 turns in the microwave. Most of the melting will actually happen in between heating, when you stir the chips in the warm bowl.
- Apply ~1 tbsp of melted chocolate to each well and use a pastry brush to spread the chocolate around, coating the walls of each half-sphere evenly.
- Refrigerate the molds for 5 minutes until they are just set.
- Remove the molds from the refrigerator. Using the leftover chocolate from the bowl, add a small layer around the top rim of each half-sphere, just inside the well, to reinforce the chocolate where the cocoa bombs will be sealed.
- Refrigerate the molds for 5-10 minutes.
- Prepare any add-ins you have selected. Make sure bags and containers are open and easily accessible, so you can move quickly in the next steps.
- Heat your griddle or a wide, flat frying pan until the surface is just hot to the touch, sufficient to melt chocolate.
- Remove the molds from the refrigerator. Work carefully to pop each half-sphere of chocolate free of the silicone molds.
- Take a half-sphere and press the edges down lightly on the hot griddle or pan, holding for a few seconds until the chocolate has just begun to melt.
- Working quickly, fill the shell with 1 tbsp of the hot cocoa mix, plus ~6 mini marshmallows and any other add-ins you prefer
- Take a second half-sphere and heat the edges as before, then press it tightly to the half-sphere you just filled, to form a complete chocolate sphere. Hold for a few seconds to let the chocolate cool and harden. Using your finger or a rubber spatula, smooth the melted chocolate along the seam.
- Repeat the steps above with the remainder of the half-spheres, until you have 6 complete hot cocoa bombs! If desired, drizzle with more melted chocolate and add sprinkles for decorations.
- To enjoy: Simply place the hot cocoa bomb in a mug and pour hot milk over top. Watch as the hot milk dissolves the chocolate, and your marshmallows and cocoa ingredients spring free!
