Dessert
Hot Cocoa Bombs
These easy Hot Cocoa Bombs, featuring rich chocolate and mini marshmallows, are your ultimate DIY winter treat, perfect for cozy nights in. These are honestly better than any store-bought cocoa mix out there. It's all about that rich chocolate bar and the mini marshmallows that melt into a creamy dream! Wouldn’t be surprised if you find yourself making them all season long.
Dessert
Hot Cocoa Bombs
These easy Hot Cocoa Bombs, featuring rich chocolate and mini marshmallows, are your ultimate DIY winter treat, perfect for cozy nights in. These are honestly better than any store-bought cocoa mix out there. It's all about that rich chocolate bar and the mini marshmallows that melt into a creamy dream! Wouldn’t be surprised if you find yourself making them all season long.
The Recipe
Ingredients
- Chocolate bar
- Hot cocoa mix
- Mini marshmallows
- White chocolate
- Peppermint candy
Instructions
- 1
Chop up your chocolate bar. Temper the chocolate by microwaving in increments of 15 seconds and mixing after each time until a few chunks remain.
- 2
Ensure the chocolate is between 89 and 91 degrees Fahrenheit. Paint about half a teaspoon into each mold, thickening up the edges.
- 3
Refrigerate the molds for about five minutes, then repeat the process and refrigerate for another 10 minutes.
- 4
Carefully pop the chocolate shells out of the molds.
- 5
Microwave a glass plate for about one minute. Use it to quickly melt the edges of a chocolate shell for about 10 seconds.
- 6
Add some hot cocoa mix and mini marshmallows into one half of the shell. Melt another half sphere and gently press them together.
- 7
Drizzle on some white chocolate and peppermint candy, or customize with your preferred toppings.
- 8
Place the cocoa bomb in a mug and pour hot milk over it to enjoy.
Helpful Notes
- ◈Customize your cocoa bombs with different toppings like crushed candy canes or sprinkles.
The Recipe
Instructions
- 1
Chop up your chocolate bar. Temper the chocolate by microwaving in increments of 15 seconds and mixing after each time until a few chunks remain.
- 2
Ensure the chocolate is between 89 and 91 degrees Fahrenheit. Paint about half a teaspoon into each mold, thickening up the edges.
- 3
Refrigerate the molds for about five minutes, then repeat the process and refrigerate for another 10 minutes.
- 4
Carefully pop the chocolate shells out of the molds.
- 5
Microwave a glass plate for about one minute. Use it to quickly melt the edges of a chocolate shell for about 10 seconds.
- 6
Add some hot cocoa mix and mini marshmallows into one half of the shell. Melt another half sphere and gently press them together.
- 7
Drizzle on some white chocolate and peppermint candy, or customize with your preferred toppings.
- 8
Place the cocoa bomb in a mug and pour hot milk over it to enjoy.
Helpful Notes
- ◈Customize your cocoa bombs with different toppings like crushed candy canes or sprinkles.