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Hot Cocoa Bombs

Chocolate shells filled with hot cocoa mix and mini marshmallows. Drop one in hot milk and watch the magic happen. Pure Christmas in a mug!
Print Recipe
Servings: 6 cocoa bombs
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz semisweet chocolate chips or chopped chocolate, divided
  • 6 tbsp hot cocoa mix
  • 1/2 cup mini marshmallows
  • holiday sprinkles
  • 6 cups hot milk for serving

Equipment

  • 12 silicone half-sphere molds
  • Microwave-safe plate

Method
 

  1. Melt 10 oz of the chocolate in 30-second microwave bursts, stirring until smooth.
  2. Spoon into 12 silicone half-sphere molds, swirling to coat. Chill 10 minutes; add a second thin coat and chill again.
  3. Pop the shells out of the molds. Fill 6 halves with 1 tbsp hot cocoa mix and a spoonful of mini marshmallows each.
  4. Warm a plate in the microwave, press an empty half rim-down on it for 2 seconds to melt the edge, then seal it onto a filled half. Repeat for all 6.
  5. Melt the remaining 2 oz chocolate, drizzle over the bombs, and add sprinkles. Chill 5 minutes to set.
  6. To serve: drop one bomb into a mug and pour 1 cup hot milk over it. Watch it melt open, then stir and sip!

Notes

  • Melt the chocolate in 30-second bursts, stirring until smooth.
  • To serve, drop one bomb in a mug and pour 1 cup hot milk over it.