Description
A customizable winter treat, hot chocolate bombs are hollow chocolate spheres filled with cocoa mix and marshmallows that burst open when hot milk is poured over them.
Ingredients
2 cups semi-sweet or dark chocolate chips (or Ghirardelli melting wafers)
½ cup hot cocoa mix
1 cup mini marshmallows
Optional: peppermint pieces, crushed cookies, instant espresso, cinnamon
Optional drizzle: melted white chocolate or caramel
Optional decorations: themed sprinkles or edible glitter
Instructions
1. Melt chocolate using a double boiler or microwave in 30-second intervals until smooth.
2. Coat silicone mold halves evenly with melted chocolate and freeze for 10 minutes.
3. Repeat with a second layer and chill again.
4. Gently remove chocolate shells from molds.
5. Fill half the shells with cocoa mix, marshmallows, and desired fillings.
6. Warm the edges of the remaining shells and seal them over the filled halves.
7. Decorate with chocolate drizzle, sprinkles, or edible glitter.
8. Let the bombs set completely before serving.
Notes
Customize with flavors like peppermint, mocha, or spicy Mexican chocolate.
Use silicone molds for easier handling.
Store in a cool, dry place for 2–3 weeks.
Use 8–10 oz of hot milk per bomb for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: hot chocolate bombs, winter treat, chocolate, cocoa, marshmallow