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Hot Chocolate Bombs Recipe

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4 from 86 reviews

  • Author: Ava
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

These delightful Hot Chocolate Bombs are a fun and festive way to enjoy a rich and creamy cup of hot cocoa. Made with a homemade cocoa powder mix filled inside a chocolate shell, they melt perfectly in hot milk to release a delicious blend of cocoa, marshmallows, and crushed candy canes. Perfect for gifting or cozy nights in, this recipe is easy to follow and yields beautifully decorated treats.

Ingredients

COCOA POWDER MIX:

  • 1/3 Cup Powdered Sugar
  • 2 Tablespoons Cocoa Powder
  • 2 ounces Finely Chopped Chocolate
  • 1/4 Cup Crushed Candy Canes
  • 1/2 Cup Mini Marshmallows

COCOA BOMBS:

  • 16 ounce Package Chocolate Bark
  • Hot Cocoa Powder Mix (above recipe or store bought)
  • Crushed Candy Canes for topping
  • Sprinkles for decoration

Instructions

  1. Prepare Cocoa Powder Mix: Combine powdered sugar, cocoa powder, finely chopped chocolate, crushed candy canes, and mini marshmallows in a medium bowl. Mix well and set aside.
  2. Melt Chocolate Bark: Melt the chocolate bark according to package directions, ensuring it is smooth and free of lumps.
  3. Form Chocolate Shells: Using a pastry brush or spoon, evenly spread a few tablespoons of melted chocolate onto each cavity of a silicone mold in a thick layer. Make sure the chocolate covers the entire surface for sturdy shells.
  4. Chill Chocolate Shells: Place the molds in the refrigerator for about 10 minutes or until the chocolate hardens completely.
  5. Remove Chocolate Shells: Carefully pop the hardened chocolate shells out of the silicone molds using gentle pressure. Wearing gloves can help prevent fingerprints on the shells.
  6. Fill Half the Shells: Spoon the prepared cocoa powder mix into half of the chocolate shells, filling them generously but leaving space to seal.
  7. Warm Skillet: Heat a small skillet over medium heat just until warm, then remove it from the heat to prevent overheating.
  8. Seal Cocoa Bombs: Place an unfilled chocolate shell rim-side down into the warm skillet for 1-2 seconds, just until the edge softens slightly. Immediately press this softened edge onto a filled shell and gently press to seal. Repeat for all bombs.
  9. Decorate: Drizzle any leftover melted chocolate over the sealed bombs and sprinkle with crushed candy canes or festive sprinkles to add a decorative touch.
  10. Store and Serve: Store the finished hot chocolate bombs in an airtight container in the refrigerator until ready to use. To serve, place a bomb in a mug and pour hot milk over it. Stir until fully melted and enjoy your rich hot cocoa.

Notes

  • Using gloves while handling chocolate helps avoid fingerprints and keeps the shells smooth.
  • Ensure the chocolate shell layers are thick enough to hold the filling securely.
  • Do not overheat the skillet; just warm it enough to slightly melt the chocolate edges for sealing.
  • Store hot chocolate bombs in the fridge to maintain shape and freshness.
  • The crushed candy canes add a festive touch but can be omitted if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Hot Beverage
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/hot-chocolate-bombs-recipe/