Description
These festive hot cocoa bombs are made with rich chocolate shells, filled with cocoa mix and marshmallows, and decorated with Christmas sprinkles. Just drop one in warm milk, stir, and enjoy a magical holiday drink!
Ingredients
Units
Scale
- 2 cups semi-sweet or milk chocolate chips (or melting wafers)
- 1/2 cup hot cocoa mix
- 1/2 cup mini marshmallows
- 1/4 cup white chocolate chips (for drizzling)
- Christmas sprinkles or crushed candy canes (for decoration)
Instructions
- Melt the chocolate – Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth.
- Coat the molds – Using a spoon or pastry brush, coat the inside of silicone half-sphere molds with melted chocolate. Chill in the fridge for 10-15 minutes until set. Repeat with another layer for sturdier shells.
- Remove from molds – Gently pop the hardened chocolate shells out of the molds.
- Fill the cocoa bombs – Fill half of the shells with 1 tablespoon of cocoa mix and a handful of mini marshmallows.
- Seal the cocoa bombs – Warm the edge of an empty chocolate shell by placing it on a warm plate for a few seconds. Press it onto a filled shell to seal. Use melted chocolate to smooth any gaps.
- Decorate – Melt white chocolate and drizzle over the cocoa bombs. Add Christmas sprinkles or crushed candy canes for a festive touch!
- Store & serve – Let set completely before storing in an airtight container. To enjoy, place a cocoa bomb in a mug, pour hot milk over it, stir, and watch the magic happen!
Notes
- For white chocolate bombs, use white chocolate melting wafers instead of regular chocolate.
- Add crushed peppermint, caramel bits, or flavored cocoa for a fun twist!
- Store at room temperature for up to 2 weeks or refrigerate for longer storage.
Nutrition
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg