A fun way to drink your Hot Cocoa is to try Hot Cocoa Bombs. This is a delicious bomb, not the dangerous kind, so sit back, relax and let me show you how easy and fun it is to make this at home.
Why Is it Called Hot Cocoa Bombs?
The idea is for the chocolate ball filled with cocoa mix and marshmallow to “explode” or melt in the hot chocolate revealing the cocoa mix and marshmallow inside. The cocoa mix along with the chocolate ball itself will make the hot chocolate drink. It’s the delicious kind of bomb 🙂
About This Recipe
- Ease in Making the Recipe: It is a fun recipe to make at home, maybe not as easy the first time but by the time you made your 3rd or 4th piece, you’ll get the hang of it. Consider the 1 and 2nd as practice pieces. My first 2 were not actually as clean and smooth on the seam as I struggle sealing the half balls together, but I found a method that works best for me. After that, the rest of the pieces comes quick and easy. The time to make this Depends on how many mold you have. I only have 2 pieces so I can only make 2 bombs at a time. Say about 10 minutes maximum for 2 from end to end. Have all your ingredients ready so you can work quickly as possible.
- Ingredients: As far as the ingredients are concern, you will only need 3 basic key ingredients (excluding toppings for decorations). A good quality chocolate, hot cocoa mix and marshmallow. You can make different variations if desired. Add mini chocolate chip, chopped chocolates, Oreos etc. I am giving you the base recipe that you can start with, feel free to make your own variations
- Texture, Taste & Flavor: So good! Initially I thought it would not taste as good because there is very little amount of hot cocoa mix, but I was wrong. The chocolate shell itself added a really decadent flavor to the hot chocolate. This is why it is very important to use good quality chocolate when making hot cocoa bombs., so do not be stingy on this. The hot chocolate itself is not as sweet as expected. What I did was to flavor and sweeten the hot milk which turned out great. You can also sweeten the hot cocoa as you drink it, that way you can adjust the sweetness level. To add extra strong chocolate flavor, I added small amount of raw cocoa powder while filling the shell, do this and you won’t regret it. It made the drink extra decadent so even if only small amount of cocoa mix was added, you still get a nice decadent chocolate drink.
- Make-Ahead: Yes, Yes,Yes! All the 3 ingredients of Hot Cocoa Bombs have a very long shelf life, this could last for months! Think of how long a chocolate bars would last, or a hot cocoa mix, that’s how long you can store it. I actually recommend making this ahead of time especially if you are using it for gifting. This way, you are not rushed. I like to have few pieces in my fridge so when I have a hot chocolate craving, I’ll just drop the cocoa bombs in my mug and melt it away with steamed milk.
- Storage: Depending on where you are and the temperature in your kitchen (it counter top), you can have this is a container with lid and keep it at room temperature. I find that it even melts faster when left in room temperature. If you are in a humid and hot place, I would recommend to keep it in the refrigerator. You can wrap each piece with aluminum foil for more protection or you can have in an airtight container l.
Ingredients for Hot Cocoa Bomb
- melting/dipping Chocolate – this is a special kind of chocolate used for dipping and coating. It has better chocolate taste, better texture and better surface finish when used for coating. You can buy this in specialty chocolate stores, just ask for the chocolate used for coating or dipping. I wouldn’t recommend using chocolate chips for the main reason that it has stabilizer that holds its shape. This prevent the chocolate from melting quickly which makes it best for mix in with cookies. The melting of the chocolate will rely only on hot milk, so it is best to use a proper chocolate that easily and smoothly melt when poured with hot liquid.
- Hot Chocolate Powder or Cocoa Powder – you can use a ready to use hot chocolate powder, plain or flavored. For a stronger chocolate flavor, use unsweetened Cocoa powder. This is what I do as there is only small amount of Cocoa inside each ball and I want it to be a decadent more chocolaty drink. You can add sugar if you prefer a sweeter drink. You can also mix Cocoa and coffee powder (plain or flavored) for a Mocha Hot Chocolate flavor. One tine, I even put Lindt chocolate ball inside.
- Mini Marshmallows – mini are the best option as they fit easily inside, plus it’s nice to see more pieces of marshmallows float on top when the chocolate ball melts. I used the white marshmallow, you can also use colored marshmallows.
How to Make Hot Cocoa Bomb
If you need to make a lot, plan ahead of time. My mold can only make 2 balls at a time so it takes longer to make more pieces. I am using a 1-inch diameter mold, size could vary depending on the product you are using. This means the amount of filling will slightly different. the steps are a bit lengthy so I will just summarize it this way. Check the details in the instructions section below.
- Decide what type of chocolate top use (white, dark, semi-sweet or a combo of any of these)
- Melt the chocolate
- Coat the Inside of the Mold
- Remove from the freezer and do the second coating
- Fill the shell with marshmallow and cocoa
- Close the balls
- Store in an airtight container and keep refrigerated until ready to use
Success Tips in Making Hot Cocoa Bombs
- Use the right kind of chocolate, which means melting chocolate. That is the one used for dipping fruits to have a stable coating. You can buy this in specialty chocolate stores. I have never tried using chocolate chips before. The thing with chocolate chips is that it has a stabilizer so it doesn’t melt as fast and it is also sticky when it solidify.
- Use a swirling method for the first coating: I find that doing the swirling method for the first coating gives a better even distribution of chocolate, and it also looks cleaner and smoother so adding the second coating will be easier. Another option is to use the brush to spread the chocolate inside. This is the faster and easier method.
- Flip the Mold when chilling: This will prevent the excess chocolate (if any) from concentrating in the center. Too much chocolate in the center will make it longer to melt.
- Add the marshmallow first before the hot cocoa: Most of the recipe I saw adds the hot chocolate mix first before the marshmallow. I’ve tried this for my first piece and I ended up adding more marshmallow than needed. This resulted into difficulty in closing it. I tried to reverse it and added marshmallow then hot cocoa and only few pieces of marshmallow on top and it is easier to close it together. When adding the marshmallow on top of the cocoa, avoid having it close to the edge as it could be an issue when you try to seal it..
- Do NOT overfill the shell: It’s tempting, I know because I overfilled mine when I first made my first piece. I had difficulty closing it and so I had to remove some of the marshmallows. I find the for the size of my mold, I can add about 12 mini marshmallow and 2 teaspoon of cocoa powder.
- Work fast when doing the second layer: Because the mold has been refrigerated, the melted chocolate will harden fast. You have to be quick in distributing it around the shell. Use the brush to do this. You cannot do the swirling method when doing the second coating.
- Instead of hot pan, dip the edge of the shell on the melted chocolate. Most of the recipe I saw use a hot pan to melt the edge of the chocolate shell. I also tried it, and it did work. This is the method that you will see me use in the video. I found another method that doesn’t require a hot pan. By simply dipping the edge of the shell in the melted chocolate, that will give the same effect. The hot pan is supposed to melt the edge so that it acts as a glue, dipping the edge in melted chocolate gives an even stronger seal, and easier too. It’s totally up to you, try both method and see what works for you.
- 100g melting Chocolate (Semi-Sweet, Dark or White) – 25g per ball
- 8 teaspoon Hot Chocolate Powder (can be mix with flavored Coffee powder for Mocha flavor)
- 44 pieces Mini Marshmallows (adjust according to the size of the ball mold)
- Full fat dairy milk – non-dairy milk.
- Hot Chocolate Powder can be substituted with unsweetened cocoa powder
- First, decide on what chocolate you want to use. If you want to make all white, dark, semi sweet or combinations of any of these 3. That decision will help you decide how much chocolate you need to melt. For my mold, I use 25g chocolate per balls. I often make white and dark which also gives me the chance to make marble.
- Melt the chocolate: I only make 2 -4 pieces at a time which doesn’t require too much chocolate. I use microwave to melt the chocolate. If you are melting large amount of chocolate, do the bain-marie method. Pour a water in a pan, bring to a simmer the put a heat proof bowl on top and put the chocolate inside. Make sure the bottom of the pan doesn’t touch the simmering water. Once the chocolate is melted, turn off the heat. The excess heat will keep the chocolate fluid.
- Coat the Inside of the Mold: The most easy and common way of doing this is by using the brush that normally comes with the set. The first coating is like a primer. Do your best to coat the inside. In the video, I did the swirl method because I wanted a clean finish inside. This makes the 2nd coating easier but either method works. Once the first coating is done, flip it on a flat surface to allow the excess chocolate to drip on the side rather than concentrating on the middle. Put it in the freezer for 2-3 minutes or until the chocolate coating is hard.
- Remove from the freezer and do the second coating. You have to be quick when doing the second coating as the inside is cold. This will make the melted chocolate hard quickly. I counted it and about 7 seconds. The second coating is the final coating. Make sure to cover any visible part. Return to the freezer until solid.
- Remove the Chocolate from the mold. Silicone mold makes it easy to remove the chocolate. Make sure it is hard enough and thick enough so that it doesn’t break easily. I wash my hand in cold water before doing this to lessen the chance of softening the shell. You can also wear a food gloves if you are worried about leaving fingers prints on the shell. Put all the shell on a tray and leave in the refrigerator while you work on filling each shell.
- Fill the shell with marshmallow and cocoa. I prefer to add the mini marshmallow first this way they are really enclosed in the center. Add Cocoa powder or hot chocolate mix, and more mini marshmallow that you can fit without touching the edge.
- Close the balls. To close the ball, there are 2 methods that you can choose from. First is the hot pan method wherein you heat the pan and press the edge of the shell until lightly melted. Then you press the half of the shell to the shell filled with cocoa. Run your fingers on the side to smoothen the edge. If you find any gaps, cover it with chocolate using the brush.
- The second method is easier but requires extra chocolate. I find this better method of making large batch. Simply melt chocolate and dip the edge of the chocolate and then press the half shell to the shell filled with cocoa.
- Store in an airtight container and keep refrigerated until ready to use. You can also wrap each ball with aluminum foil, plain or holiday theme. This makes a nice holiday gift. The aluminum covering also protects the chocolate from cold
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This is a great idea and will make a wonderful holiday gift!
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Yes! I just made some for gifting 🙂
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