Hot Cocoa Bombs

There is nothing I love more than hot chocolate in the wintertime. Especially homemade hot chocolate *squeals* is there anything better?! This holiday season I have been totally in love with hot cocoa bombs, in fact, I even made them as party favors at my annual Holiday Gift Exchange. It's fair to say I am pretty obsessed.

What are Cocoa Bombs?

Cocoa bombs are festively packaged hot chocolate kits. Essentially, it’s cocoa powder and marshmallows nestled in a sphere of chocolate. Adding melted chocolate to a silicone mold, you’ll harden your chocolate into a hollow semi-sphere. I tend to add another layer of chocolate for a  thicker and sturdier sphere. Simply fill one half of the sphere with cocoa powder and marshmallows then attach another semi- sphere using melted chocolate. Allow to harden, decorate, and you’re all set.   Pop your cocoa bomb in a steaming cup of milk and you’ve got easy and simple hot cocoa! 

 

Hot Cocoa bombs are an easy and fun holiday treat to prepare with the whole family. Have a decorating contest with the kiddos to see who can make the most festive cocoa bombs.    Want to add an adult kick to your cocoa? Throw in a splash of Bailey’s or Amaretto for a cozy night to remember.. or can’t remember, completely up to you.

 

How did your hot cocoa bombs turn out?  Leave your reviews in the comments below! Had an amazing design and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page. 

 
Servings: 6 yield(s)
Prep Time: 60 mins
Ingredients
  • 12 tbsp cocoa powder, unsweetened
  • 10 oz mini marshmallow
  • 10 oz chocolate morsels
  • icing & sprinkles (optional)
Instructions
  1. Pour half of the chocolate morsels into a microwave-safe dish.
  2. To melt chocolate, microwave chocolate for 30 seconds then stir to avoid clumps. Repeat the cycle of microwaving for 30 seconds then stirring 2-3 times or until the chocolate is completely melted and clump-free.
  3. Using a spoon, place a spoonful of the melted chocolate in one of the silicone mold cavities.
  4. Using the back of the spoon, spread the chocolate along the sides of the cavity until the sides and bottom of the cavity are completely covered with chocolate.
  5. Repeat this process for each silicone mold cavity.
  6. Place the silicone tray in the fridge for 15-20 minutes or until the chocolate is completely hardened.
  7. Set aside a small handful of chocolate morsels. Pour the remaining chocolate morsels into a microwave-safe dish and repeat step 2.
  8. Repeat steps 3-5 in each chocolate cavity to create a thicker layer of chocolate.
  9. Place the silicone tray in the fridge for 15-20 minutes or until the chocolate is completely hardened.
  10. Carefully remove each chocolate shell from the silicone molds and place on a waxed paper-lined tray.
  11. Melt the remaining chocolate morsels in the microwave.
  12. Scoop 1 tbsp. of cocoa powder and a small handful of marshmallows inside one of the chocolate shells.
  13. Using a butter knife, spread a thin layer of melted chocolate on the rim of one of the empty chocolate shells.
  14. Carefully place the rim of the chocolate shell lined with melted chocolate on top of the rim of the chocolate shell filled with cocoa powder and marshmallows.
  15. Repeat this process until all the chocolate shells are paired.
  16. Decorate with icing and sprinkles. Allow the cocoa bombs to harden in the fridge for 15-20 minutes before packaging.
  17. When ready to use, drop in a cup of warm milk, stir, and enjoy!
Recipe Notes

Essential Tools: 

Small spoon 

Microwavable bowl 

Microwave

Butterknife 

Round silicone Chocolate molds (  two  6 cavity semi-spheres) 

Measuring spoons: 1 Tbsp. 

Wax paper ( optional) 

Refrigerator safe tray