Description
Delightful Christmas hot cocoa bombs deliver festive cheer with rich chocolate shells filled with cocoa mix and marshmallows. Swiss chocolate and holiday spirits combine for a magical drinking experience you’ll savor with pure joy.
Ingredients
Scale
- 12 oz (340 g) semi-sweet or milk chocolate, finely chopped (or chocolate wafers)
- 1 cup (120 g) hot cocoa mix
- ½ cup (50 g) mini marshmallows
- ½ cup (85 g) white chocolate, melted
- ¼ cup (40 g) holiday sprinkles (optional)
- Extra sprinkles
- Crushed candy canes
- Edible glitter
Instructions
- Chocolate Preparation: Finely chop chocolate into uniform pieces, melting in microwave-safe bowl through brief 20-second intervals with thorough stirring until achieving a glossy, liquid consistency.
- Mold Coating: Using silicone mold, brush first layer of melted chocolate generously into each cavity, creating an even interior shell. Refrigerate 10-15 minutes until completely solidified, then apply a second protective layer for enhanced durability.
- Shell Extraction: Carefully remove chocolate shells from mold, maintaining delicate handling to prevent unexpected cracking.
- Filling Assembly: Position hot cocoa mix, miniature marshmallows, and holiday sprinkles into half of the prepared chocolate shells.
- Shell Sealing: Warm a plate, then briefly touch empty shell rim to create an adhesive surface. Swiftly join filled and empty shells, pressing gently to form a seamless bond and smoothing any visible gaps with additional melted chocolate.
- Decorative Finishing: Adorn cocoa bombs with white chocolate drizzle and festive embellishments like crushed candy canes or edible glitter, allowing decorations to set completely.
- Serving Technique: Place prepared cocoa bomb in mug, slowly pour hot milk over, watching the magical melting process and stirring until thoroughly combined.
Notes
- Choose High-Quality Chocolate: Select premium dark or milk chocolate with at least 55% cocoa content for rich, smooth texture and superior flavor melting.
- Prevent Chocolate Seizing: Keep moisture absolutely away during melting; even a single water droplet can cause chocolate to clump and become grainy.
- Control Temperature Precisely: Use low, consistent heat when melting chocolate to maintain silky consistency and prevent burning or separation.
- Master Shell Technique: Create thin, even chocolate shells by rotating silicone mold and allowing excess chocolate to drip out for uniform thickness.
- Customize Dietary Options: Swap ingredients for gluten-free, dairy-free, or vegan versions by using alternative chocolate and plant-based marshmallows.
- Store Strategically: Keep completed cocoa bombs in airtight container at cool room temperature for up to two weeks, preventing chocolate bloom and maintaining crispness.
- Handle With Care: Use food-safe gloves when assembling to prevent fingerprint marks and maintain professional, clean appearance of chocolate shells.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Drinks, Snacks, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg