Christmas Hot Cocoa Bombs

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These holiday hot chocolate bombs look like fancy treats but they're surprisingly easy to make at home. Chocolate shells are filled with hot cocoa mix and marshmallows, then decorated for Christmas. Fun for holiday parties, movie nights and edible gifts.

Prep Time20

Cook Time2

Chill Time Per Batch10

Total Time32

Course: Dessert, Holiday Drinks, Holiday Treats

Cuisine: American

Servings:

Calories: 179kcal

Author: Lori

Equipment

Semi-sphere silicone mold
Food-safe brush (or use the back of a spoon)
Sheet pan
Measuring spoons
Mixing bowl

Ingredients

10 ounces Ghirardelli milk chocolate melting wafers
8 tablespoons dry hot cocoa mix
1 cup mini marshmallows
2 ounces Ghirardelli white chocolate melting wafers
2 teaspoons Christmas-themed sprinkles

For serving:

8 cups hot milk 1 cup per cocoa bomb

Instructions

Place the silicone semi-sphere mold on a baking sheet or cutting board.
Place the milk chocolate wafers in a small microwave-safe bowl. Warm the chocolate, following package directions, until it has melted. Stir until the mixture is smooth.
10 ounces Ghirardelli milk chocolate melting wafers
Spoon 1 tablespoon of the melted chocolate into each well of the mold. Use the back of a spoon or a brush to spread the chocolate up the sides of each well, creating a layer to cover the entire mold. As the edges start to harden, spread additional chocolate to thicken the edges. You’ll want to remove any excess chocolate that pools on the bottom of the mold by spreading it up the sides or pouring it out.
Transfer the sheet pan to the refrigerator and let the chocolate shells cool and set for about 10 minutes.
Remove the mold from the fridge. Flip it over so that the rounded side is facing up. Gently press the center of each well and carefully peel the silicone mold away from the hardened chocolate shell. Be careful not to apply too much pressure or you risk cracking the shell.
Warm a small plate then place one of the chocolate shells, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth, even surface. Transfer the shell to a cookie sheet, edge side up. Repeat with 7 more shells.
Add 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows to each chocolate shell.
8 tablespoons dry hot cocoa mix, 1 cup mini marshmallows
Take one of the remaining shells and warm the edges on the heated plate. Carefully position it on top of a filled shell so the melted chocolate edges meet and serve as a "glue" to secure the two halves together. Continue with the remaining 7 shells.
In a small microwave-safe bowl, warm the white chocolate according to package directions, until it melts. Stir until the chocolate is smooth.
10 ounces Ghirardelli milk chocolate melting wafers
To decorate, drizzle melted white chocolate over the top of the chocolate bombs and immediately add the sprinkles before the chocolate drizzle sets up.
2 teaspoons Christmas-themed sprinkles
To serve: place the cocoa bomb in the bottom of a large mug. Slowly pour 1 cup of hot milk over the chocolate bomb until it melts. Stir until the cocoa is smooth.
8 cups hot milk

Notes

We recommend using high quality chocolate like Ghirardelli or Merckens for best results.
Make these for other holidays by changing the sprinkles or chocolate colors.
Store cocoa bombs in an airtight container in a cool, dry place, for up to 2 weeks.
Nutritional information does not include milk to make hot chocolate.

Nutrition