Have you heard about the newest trend for making hot cocoa bombs? These resemble bath bombs simply because the bomb melts by adding them to a hot liquid. You wouldn’t want to put a hot cocoa bomb in the bathtub with you unless you prefer to be soaking in chocolate. December 13th is National Cocoa Day, so what’s more fitting than making some hot cocoa bombs?
These hot cocoa bombs are reasonably easy to make and not too time-consuming. They are perfect for the holiday season right around the corner. Hot cocoa bombs can be made for any occasion just by simply changing the sprinkles or frosting that is added.
INGREDIENTS:
- Chocolate- Chocolate candy melts, almond bark, Ghirardelli, or even Godiva can work for this. You may need to temper them a little. Couverture is the best chocolate that works for this recipe, but it is the most expensive option.
- Hot cocoa bomb molds- You can find molds that will work just fine with this recipe online or at a craft store. Make sure that the mold is silicone so you can carefully take out the chocolate without it breaking!
- Hot cocoa mix- You can use homemade hot cocoa mix or store-bought.
- Marshmallows- You can never go wrong with adding marshmallows to a cup of hot cocoa. Using the mini marshmallows will have a better outcome because they will fit better in the center.
- Garnish- You can use sprinkles, more chocolate, pretzel shavings, or frosting. Whatever your heart desires!
- Milk- To get the fullest richness, whole milk will be best. However, you can substitute with almond milk, oak milk, plant milk, soy milk, etc.
HOW TO MAKE THE HOT COCOA BOMBS:
- Melt the chocolate to create a liquid. The easiest way to melt the chocolate is in the microwave.
- Paste the melted chocolate onto the molds using a pastry brush or basting brush. Then place in the freezer for a few minutes to set. Repeat the process of pasting another coat. Let them set again.
- After the chocolate has set, fill half of your hot chocolate bombs with hot chocolate mix and marshmallows (or whatever you chose to fill in the inside of the bomb).
- Melt more of your chocolate and then place it in an airtight plastic bag and snip the corner. Squeeze the melted chocolate along the edge of the ball and gently place an empty halve on top (one of the molds that were not filled with goodies). Place some tacky chocolate where both balls meet, then add festival sprinkles, crushed candy canes, etc.
- Decorate and garnish the outside of the bomb as you would like.
- When serving, heat a cup of your desired milk and set it in your hot cocoa bomb. Stir your hot chocolate until the hot chocolate powder has dissolved into the milk.
HOW TO STORE THE HOT COCOA BOMBS:
If you have extras left, make sure to place the hot cocoa bombs in an airtight container in the fridge. These hot cocoa bombs have the potential to be frozen, but remember that it is possible they can be fragile and may crack.
OTHER VARIATIONS TO ADD INSIDE:
Aside from adding mini marshmallows, you can add shavings of peppermint, mini chocolate chips, caramel morsels, espresso, etc.
If you feel courageous, you can also add some white chocolate liqueur, Bailey’s Irish Cream, or Kahlúa for some spiked hot chocolate.
ENJOY!
