Description
Hot cocoa bombs are chocolate spheres filled with cocoa mix and marshmallows that melt into a creamy hot chocolate when hot milk is poured over them. They’re fun and festive for cold days.
Ingredients
Scale
- 10 oz Ghirardelli milk, dark, or white chocolate melting wafers
- 6 tablespoons hot cocoa mix
- 1 cup mini marshmallows
- 6 cups hot milk
Instructions
- Melt chocolate in a microwave-safe bowl, stirring until smooth as per package directions.
- Position the silicone mold on a cookie sheet or jelly roll pan for stability.
- Spoon ½-1 tablespoon of melted chocolate into each mold well, using the back of your spoon to coat the sides evenly with chocolate.
- Freeze this setup on the baking sheet for approximately 10 minutes to set.
- After freezing, check for any thin spots and reinforce them with additional melted chocolate before returning to freeze for another 5 minutes.
- Gently peel away the silicone mold from each chocolate half once removed from freezer.
- Warm a skillet or plate until hot enough to touch; place one rounded side of a chocolate half onto it briefly to soften edges slightly.
- Transfer this softened half onto your cookie sheet and fill it with 1 tablespoon hot cocoa mix along with about 10-12 mini marshmallows.
- Warm up another chocolate half similarly and press it gently over the filled one so that their edges fuse together seamlessly.
Notes
Ensure your chocolate halves are well-coated and reinforced to prevent breaks during assembly.
- Prep Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg