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 become a favorite at our holiday parties because it brings everyone together to create their perfect cup.
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 Our family loves gathering around the table to create and enjoy these cocoa bombs, making every winter evening special.
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 with endless toppings for a fun and delicious treat.
Recipe Guide
- → How do I prevent the chocolate shells from cracking?
Chill the shells thoroughly between coats and handle gently when unmolding to maintain smooth, intact shapes.
- → Can I substitute the milk with a plant-based alternative?
Yes, any creamy plant-based milk works well to melt the cocoa shells and keep the flavors rich.
- → What toppings pair best with dark chocolate bombs?
Peppermint candies, caramel bits, and freeze-dried raspberries complement the intensity of dark chocolate beautifully.
- → How should I store leftover chocolate bombs and toppings?
Keep bombs in an airtight container in a cool place, and store toppings separately in sealed bowls to maintain freshness.
- → Is it possible to make this more festive?
Adding ground cinnamon or chili powder to the cocoa mix and decorating with colorful sprinkles enhance seasonal appeal.