Christmas Hot Cocoa Bombs are the best Christmas treats to warm you up and lend festive feel to the holiday season. Chocolate spheres are filled with hot cocoa mix and mini marshmallows and topped with a white chocolate drizzle and Christmas sprinkles. that create the perfect cup of hot chocolate to enjoy during the winter season!
I have always loved hot cocoa and as a child remember my mom mixing together hot cocoa powder, sugar, milk, and a little vanilla extract on the stove. Within minutes we would have a creamy delicious cup of hot cocoa, ready to top with as many. mini marshmallows as possible!
This Christmas Hot Chocolate Bombs recipe is another great way to enjoy that creamy cup of hot cocoa and also have fun with the kids! Just pour a cup of hot milk over the hot chocolate balls and watch the magic happen!
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❤️ Why you'll love Christmas Hot Cocoa Bombs
Customizable: These cocoa bombs are a canvas for creativity. You can use different flavors of hot chocolate mix, sprinkle the tops of the bombs with toffee pieces, crushed candy canes, mini chocolate chips, or any other seasonal sprinkle (think Valentine's Day, St. Patrick's Day)
Holiday gift idea: gift wrap these delicious hot chocolate bombs for the perfect accompaniment to a holiday gift basket and spread the Christmas spirit!
Perfect addition to movie night: make some homemade soft pretzels, caramel popcorn, or oven roasted chickpeas and enjoy movie night with a snack and a large mug of hot cocoa.
🥘 Ingredients
Ghirardelli milk chocolate melts
Hot cocoa mix
Mini marshmallows
Ghirardelli white chocolate candy melts (for decorating the assembled hot chocolate bombs)
Christmas themed sprinkles (or other holiday
🔪 How To Make Hot Cocoa Bombs
- In a large microwave-safe bowl, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.
- Place the silicone mold on a baking sheet or cutting board.
- Spoon 1 tablespoon of melted milk chocolate into each well of the mold. Using the back of a spoon, spread the chocolate up the sides of the mold, creating a complete layer that covers the entire mold. As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.
- Place chocolate mold in the fridge and let it sit for 10 minutes, or until chocolate has firmed up.
- Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.
- Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious not to apply too much pressure to avoid cracking the shell.
- Warm a plate in the microwave then place one half of the chocolate shell, edge side down, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
- Take one half of the chocolate bomb and position it on a cookie sheet. Fill this half with 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows.
- Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.
- In a microwave-safe container, warm the white chocolate candy melts as instructed on the package until it melted. Stir until smooth.
- Place melted white chocolate in a piping bag and drizzle over the top of the bombs. Add Christmas sprinkles to the hot cocoa bomb while the drizzle is still wet.
- Allow drizzle to harden and store hot cocoa bombs in an air tight container.
🥄 Equipment
Silicone mold
Piping bag
Microwave-safe bowl
Peper cupcake liner
Small microwave-safe plate
🥫Storage
Room temperature: store Christmas Hot Cocoa Bombs in an airtight container up to 2 months.
📖 Hot Chocolate Bomb Variations
Pumpkin Spice: Use pumpkin spice hot cocoa mix in place of the regular cocoa mix.
Minty Hot Cocoa: Add a tablespoon of crushed candy canes to the hot chocolate bomb and drizzle with melted peppermint bark to decorate adding more crushed candy canes to the top of the bombs.
Toasted Hazelnut: Add a tablespoon of Nutella to the inside of the chocolate shell along with the hot cocoa.
Warm Gingerbread: Add crushed gingersnap cookies to the inside of the chocolate shell and decorate top of the bomb with more crushed cookies or candied ginger.
💭 Tips
Tempering Chocolate: Properly temper your chocolate by following the package instructions for melting to ensure a glossy finish and a satisfying crack when the bomb is ready to burst.
Handle with Care: Be gentle when removing the spheres from the molds to prevent breakage. You can use a bit of melted chocolate to glue any cracks.
Sealing the Bombs: Ensure a tight seal when joining the two halves of the spheres together.
📚 Related Recipes
Grinch Hot Cocoa Bombs are perfect for fans of the Grinch who Stole Christmas!
Peppermint Hot Cocoa Bombs are another easy holiday gift recipe.
These Chocolate Peanut Butter Fat Bombs are a sugar free and delicious way to enjoy a no bake cookie without guilt!
Matcha Cheesecake Fat Bombs are a tasty treat for Matcha fans.
If you are looking for a fruity fat bomb, try these Pineapple Coconut Fat Bombs!
These Keto Chocolate Truffles have a raspberry flavored ganache and make great gifts for Christmas or Valentine's Day!
🍽 To Serve ..
Pour warm milk into a large mug over top of the Christmas Hot Cocoa Bombs. Stir until chocolate is melted and creamy.
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📖 Recipe
Christmas Hot Cocoa Bombs
Equipment
- Paper cupcake liner
- Small microwave-safe plate
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Ingredients
- 10 ounces Ghirardelli milk chocolate melting wafers
- 8 tablespoons hot cocoa mix
- 1 cup mini marshmallows
- 2 ounces Ghirardelli white chocolate melting wafers
- 2 teaspoons Christmas themed sprinkles
Instructions
- In a large microwave-safe bowl, warm the milk chocolate as instructed on the package until it melts. Stir until smooth.
- Place the silicone mold on a baking sheet or cutting board.
- Spoon 1 tablespoon of melted milk chocolate into each well of the mold. Using the back of a spoon, spread the chocolate up the sides of the mold, creating a complete layer that covers the entire mold. As the edge starts to harden, spread some more chocolate to thicken the edge. Pour out any excess chocolate that pools on the bottom of the mold.
- Place chocolate mold in the fridge and let it sit for 10 minutes, or until chocolate has firmed up.
- Remove the mold from the fridge and carefully flip it over so that the rounded side is facing up.
- Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious not to apply too much pressure to avoid cracking the shell.
- Warm a plate in the microwave then place one half of the chocolate shell, edge side down, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge that can be used to seal the bomb.
- Take one half of the chocolate bomb and position it on a cookie sheet. Fill this half with 1 tablespoon of hot chocolate mix and 6-8 mini marshmallows.
- Place the other half of the chocolate bomb on the heated plate. Carefully position it on top of the filled shell. The melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.
- In a microwave-safe container, warm the white chocolate candy melts as instructed on the package until it melted. Stir until smooth.
- Place melted white chocolate in a piping bag and drizzle over the top of the bombs. Add Christmas sprinkles to the hot cocoa bomb while the drizzle is still wet.
- Allow drizzle to harden and store hot cocoa bombs in an air tight container.
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