Description
Magical Christmas Hot Cocoa Bombs deliver festive winter warmth with chocolate shells packed with rich cocoa mix and marshmallow surprises. Melting these delightful spheres into steaming milk creates an indulgent holiday moment for cherished gatherings.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) semi-sweet or milk chocolate, finely chopped (or chocolate wafers)
- 1 cup (120 grams) hot cocoa mix
Decorative Ingredients:
- ½ cup (50 grams) mini marshmallows
- ¼ cup (40 grams) holiday sprinkles (optional)
- ½ cup (85 grams) white chocolate, melted
- Extra sprinkles
- Crushed candy canes
- Edible glitter
Instructions
- Carefully chop the chocolate into fine, uniform pieces, ensuring smooth melting in the microwave-safe bowl. Heat in brief 20-second intervals, stirring thoroughly between each session to achieve a glossy, completely liquefied consistency.
- Use a silicone mold, meticulously coating each cavity with the melted chocolate. Apply the first layer generously, using a brush or spoon to create an even, uniform interior shell. Refrigerate for 10-15 minutes until the chocolate solidifies completely.
- Repeat the chocolate coating process, creating a second protective layer to enhance shell durability. Chill again to guarantee structural integrity.
- Delicately extract the chocolate shells from the mold, handling with extreme precision to prevent unexpected cracking or breakage.
- Distribute hot cocoa mix, miniature marshmallows, and festive holiday sprinkles into half of the prepared chocolate shells.
- Gently warm a plate using microwave or hot water. Carefully melt the rim of an empty shell by briefly touching the plate, creating a smooth, adhesive surface for sealing.
- Swiftly join the filled and empty shells, pressing gently to create a seamless bond. Smooth any visible gaps using additional melted chocolate for a polished finish.
- Embellish the cocoa bombs with drizzled white chocolate, then garnish with festive decorations like crushed candy canes or shimmering edible glitter. Allow decorations to set completely.
- When ready to serve, place a prepared cocoa bomb in a mug and slowly pour hot milk over it. Observe the magical melting process and stir until thoroughly combined.
Notes
- Choose high-quality chocolate with at least 60% cocoa for rich, smooth melting and superior flavor depth.
- Keep chocolate at room temperature and chop finely to ensure even melting without burning or seizing.
- Work in a cool kitchen environment to prevent chocolate from melting too quickly during shell creation.
- Use a food-safe paintbrush for precise and even chocolate shell coating inside silicone molds.
- Refrigerate chocolate shells between coatings to create sturdy, thick walls that won’t crack easily.
- Clean silicone molds thoroughly before use to prevent any residue from affecting chocolate’s appearance.
- Experiment with different hot cocoa mix flavors like peppermint, salted caramel, or dark chocolate for variety.
- Store completed cocoa bombs in an airtight container at cool room temperature for up to two weeks.
- Consider dairy-free alternatives by using plant-based milk and vegan chocolate for inclusive enjoyment.
- Add a pinch of sea salt or cinnamon to the hot cocoa mix for an unexpected flavor enhancement.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Drinks, Snacks, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 38 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg