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 quickly became a holiday favorite in my family, bringing everyone together for a sweet and memorable treat.
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 joyful memories as everyone customizes their own hot cocoa bombs.
Notes
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 this delightful treat as a cozy way to celebrate the season and warm hearts in just minutes.
Recipe FAQs
- → What type of chocolate works best for the cocoa shells?
High-quality dark or milk chocolate is ideal as it melts smoothly and sets firmly, ensuring sturdy shells.
- → Can I prepare the chocolate shells in advance?
Yes, the shells can be made ahead of time and stored in a cool, dry place until ready to fill and seal.
- → How do I seal the cocoa shells properly?
Warm a plate and press the empty shell’s edge onto it briefly to melt slightly, then attach it to the filled half and smooth the seam.
- → What toppings complement the hot cocoa bombs?
Crushed peppermint, chocolate chips, caramel bits, toffee, sprinkles, crushed cookies, freeze-dried raspberries, and shredded coconut all add great texture and flavor.
- → Can I use dairy alternatives for serving?
Absolutely, plant-based milks work well and accommodate vegan preferences without compromising the melting effect.