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Hot cocoa bombs recipe.
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5 from 19 votes

Hot Cocoa Bomb Recipe

Learn how to make hot cocoa bombs from scratch! These DIY hot chocolate bombs only have 3 ingredients chocolate, cocoa mix, and marshmallows.
Prep Time10 minutes
Cook Time5 minutes
Cooling time15 minutes
Total Time30 minutes
Course: Beverages
Cuisine: American
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 6 ounces high-quality semi-sweet chocolate bar chopped
  • 6 tablespoons hot cocoa mix
  • ¾ cup mini marshmallows

Instructions

  • Fill a 4-quart pot with water and set over medium-high heat. Place a heat proof bowl sitting securely on top of the pot without touching the water.
  • Place the chopped chocolate in the bowl and stir with a silicone spatula until the chocolate melts, about 5 minutes. Remove the chocolate immediately after it melts, being careful not to overheat it, and let it cool for 5 minutes.
  • Place 1 tablespoon of the tempered chocolate into each of the silicone mold cups (12 total). Brush a thin layer of the chocolate up the sides and slightly over the edges of the molds by just a bit. Let it sit at room temperature until the chocolate hardens, 5–15 minutes. Apply another thin coating of the tempered chocolate and let it sit at room temperature again until the chocolate hardens, about 15–30 more minutes.
  • Carefully remove all the chocolate from the molds. Divide the cocoa mix and marshmallows into 6 of the molds, filling all the way to the top.
  • Use a Q-tip to outline a border of the melted chocolate on the 6 unfilled chocolate molds. Place an unfilled mold on top of a filled mold and close to form a sphere. Repeat for the remaining 5 hot cocoa bombs and let sit at room temperature again until the chocolate hardens and sets, about 30 more minutes.
  • When ready to use, serve with warm milk.

Notes

  • My Top Tip: Let the melted chocolate cool slightly before adding it to the mold. If the chocolate is too hot, it won't stay in place.
  • Storage: Store the hot chocolate balls in an airtight container or zip-top bag for up to 2 weeks. Keep them in a cool, dry place and away from direct sunlight or heat. Or, refrigerate them for up to 4 weeks.
  • Freezing: Place the hot chocolate balls in an airtight container or freezer-safe bag. They'll last in the freezer for up to 3 months. Let them sit at room temperature for a few minutes before you use them so they don't crack when added to hot milk.

Nutrition

Serving: 1hot cocoa bomb | Calories: 249kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 203mg | Fiber: 4g | Sugar: 19g | Vitamin A: 13IU | Calcium: 36mg | Iron: 4mg

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