Save An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This recipe has been a hit at every family gathering, sparking joy and creativity as everyone customizes their hot cocoa bombs.
Ingredients
- Hot Cocoa Bombs: 400 g high-quality dark or milk chocolate, chopped 8 tbsp hot cocoa mix 16 mini marshmallows
- Toppings: 60 g crushed peppermint candies 60 g mini chocolate chips 60 g caramel bits 60 g toffee bits 60 g rainbow sprinkles 60 g crushed cookies (e.g. Oreos, graham crackers) 60 g freeze-dried raspberries 60 g shredded coconut
- To Serve: 2 liters whole milk (or milk alternative)
Instructions
- Step 1:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 2:
- Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat for stability. Chill until firm (about 15 minutes).
- Step 3:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Step 4:
- Warm a plate in the microwave. Gently press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a little melted chocolate. Repeat for all bombs.
- Step 5:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- Step 6:
- To serve: Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, and watch it open. Stir, then top with your choice of toppings.
Save This dessert brings the family together, creating sweet memories as everyone customizes their perfect hot cocoa bomb.
Notes
Try adding ground cinnamon or chili powder for a spicy twist. White chocolate can be substituted for a sweeter bomb. Pair with whipped cream and a drizzle of caramel sauce for extra indulgence. For a vegan version, use dairy-free chocolate, plant-based milk, and vegan marshmallows.
Required Tools
Silicone half-sphere molds Pastry brush or spoon Mixing bowls Small microwave-safe plate Saucepan or microwave for heating milk Serving bowls for toppings
Allergen Information
Contains milk, soy, and possible traces of nuts (depending on chocolate and toppings). Contains gluten if using certain cookies or toppings. Contains coconut (if using as a topping). Always check ingredient labels for allergens.
Save Enjoy customizing your hot cocoa bombs and sharing this fun dessert experience with loved ones.
Kitchen Q&A
- → How do you seal the chocolate shells effectively?
Warm a plate briefly, then press the edges of the chocolate shells onto it to melt and soften the rim. Quickly join the edges of filled and empty shells, smoothing the seam with a finger or melted chocolate to seal tightly.
- → What chocolate types work best for the bombs?
High-quality dark or milk chocolate both work well. Dark provides a rich taste, while milk offers a sweeter flavor. White chocolate is also an option for a creamy variation.
- → How should the toppings be served?
Place various toppings like peppermint candies, chocolate chips, and sprinkles in separate bowls, allowing guests to customize their drinks after the cocoa bombs dissolve in hot milk.
- → Can the cocoa bombs be prepared ahead of time?
Yes, once sealed and chilled, cocoa bombs can be stored in an airtight container for a few days before serving, maintaining freshness and shape.
- → Are there alternatives for dairy milk when serving?
Plant-based milks such as almond, oat, or soy milk can be used as alternatives, making the drink suitable for different dietary preferences.