Description
Magical Christmas hot cocoa bombs explode with festive cheer, melting rich chocolate shells into creamy winter warmth. Sweet marshmallow surprises and holiday spirit blend perfectly when hot milk cascades over these delightful chocolate spheres, making memories you’ll cherish.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) semi-sweet or milk chocolate, finely chopped
Hot Cocoa Mix:
- 1 cup (120 grams) hot cocoa mix
- ½ cup (50 grams) mini marshmallows
- ¼ cup (40 grams) holiday sprinkles
Decoration Ingredients:
- ½ cup (85 grams) white chocolate, melted
- Extra sprinkles
- Crushed candy canes
- Edible glitter
Instructions
- Melt chocolate using a double boiler or microwave, ensuring a smooth, glossy consistency without any lumps.
- Coat silicone molds thoroughly with melted chocolate, rotating to create an even, thin shell that covers entire interior surface.
- Refrigerate chocolate molds for approximately 12-15 minutes until shells become completely firm and crisp.
- Carefully extract hardened chocolate shells from molds, handling delicately to prevent cracking.
- Place one chocolate hemisphere on clean work surface and fill with hot cocoa mix, mini marshmallows, and optional crushed candy canes.
- Create a seamless seal by gently warming edges of second chocolate hemisphere on heated plate, then carefully attach to filled shell with light pressure.
- Embellish cocoa bombs with decorative drizzles of white or colored chocolate, adding festive sprinkles or edible glitter for visual appeal.
- Store completed cocoa bombs in cool, dry environment until ready to serve.
- To prepare, position cocoa bomb in mug and slowly pour steaming milk over top, watching chocolate shell dramatically dissolve and release interior ingredients.
- Stir thoroughly to combine melted chocolate, cocoa mix, and marshmallows into rich, creamy holiday beverage.
Notes
- Choose high-quality chocolate with a smooth melting point to create glossy, crack-free shells that easily break when hot liquid is poured.
- Prevent chocolate from seizing by ensuring no water droplets contact the melting chocolate, using completely dry utensils and bowls.
- Experiment with different chocolate types like dark, milk, or white to create unique flavor profiles and colorful cocoa bombs for various preferences.
- Store completed cocoa bombs in an airtight container at room temperature for up to two weeks, avoiding direct sunlight or humid environments to maintain chocolate integrity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Drinks, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 326
- Sugar: 36 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg