Description
Fun and festive hot cocoa bombs filled with cocoa mix and marshmallows that burst open in hot milk for a cozy holiday treat.
Ingredients
12 oz chocolate candy melts
½–1 tbsp hot cocoa mix per bomb
Mini marshmallows (optional)
Crushed peppermint pieces (optional)
Instructions
1. Melt candy melts in microwave at 50% power in 30-second intervals, stirring each time until smooth.
2. Spoon chocolate into molds, insert mold piece, flip, and press so chocolate coats the mold evenly.
3. Freeze 8–10 minutes or refrigerate 15 minutes until set.
4. Remove hardened shells carefully from molds.
5. Fill half of shells with cocoa mix, marshmallows, or peppermint pieces.
6. Warm rim of empty shell on hot plate and press to seal with filled shell.
7. Smooth seams if needed and let set.
8. Decorate with melted candy, sprinkles, or themed designs.
9. To serve, place in mug and pour hot milk over bomb, then stir.
Notes
Do not stack molds in freezer to avoid chocolate bloom.
Place molds dome side up on flat surface while setting.
If shells don’t release easily, chill longer before trying again.
Use gloves when decorating to avoid fingerprints.
Store bombs at room temperature unless filled with perishable ingredients.
Milk makes a creamier drink than water.
3-piece molds give more consistent results than silicone molds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Dessert Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 78
- Sugar: 10g
- Sodium: 22mg
- Fat: 4g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: 0.002g
- Carbohydrates: 10g
- Fiber: 0.03g
- Protein: 0.02g
- Cholesterol: 0mg