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Suprisingly simple hot cocoa bomb recipe.

Surprisingly Simple Hot Cocoa Bombs

Surprisingly easy to make, these hot cocoa bombs require the right type of chocolate, a dose of patience, and a few special tools.

Course Dessert
Keyword beverage, chocolate
Prep Time 30 minutes
cool time 30 minutes
Total Time 1 hour
Servings 8 bombs

Ingredients

  • 2 Lindt Excellence Extra Creamy Milk Chocolate Bars
  • 16 tablespoons hot cocoa mix
  • marshmallows or crushed peppermint

Instructions

  1. Make sure your molds are clean and dry.
  2. Preheat the pot you will be using to melt the chocolate. I found the best method was to heat the pot on the stove while I chopped the chocolate. Once I was ready to melt the chocolate, I removed the pot from the heat and gently stirred the chocolate slivers. I was able to completely melt the chocolate this way with no risk of burning it.
  3. Chop the chocolate into fine slivers or grate it.
  4. Remove pot from stove and add chocolate slivers. Stir with silicone spatula.
  5. Once chocolate is completely melted, us silicone brush paint a layer of chocolate inside the molds.
  6. Chill in refrigerator for 5 minutes.
  7. Remove mold from fridge and add another layer of chocolate coating. Make sure your chocolate isn’t *too* hot, you don’t want to melt the layer already in the molds. Refrigerate again. Do a total of 2-4 layers of chocolate. Cool in refrigerator.
  8. Gently remove the chocolate from the mold. This was pretty easy with the silicone molds, just make sure you are gentle and don’t crack the chocolate.
  9. Place semi-circles of chocolate onto upside-down mold so you don’t melt it with your body heat..
  10. Add two tablespoons of hot chocolate mix and marshmallows or crushed peppermint.
  11. Use piping bag or plastic bag to put a line of chocolate on rim of circle. Gently add the second sphere on top and paint around the edge of the ball to seal it.
  12. Roll in sprinkles or crushed peppermint.

Recipe Notes

To Serve:

Once these are made they should be stable and not need to be refrigerated. Add one hot cocoa bomb to a mug. Pour 8-10 ounces of really hot milk (simmering, but not boiling) over. The milk will melt the chocolate and the marshmallows will POP out of the bomb. Stir vigorously and enjoy!