Description
These easy hot cocoa bombs are hollow chocolate spheres filled with cocoa mix and mini marshmallows. Drop one into a mug, pour over hot milk, and watch it melt into a cozy cup of hot chocolate.
Ingredients
Units
Scale
- 10oz dark chocolate melting wafers or white chocolate melting wafers
- 6 tbsp hot cocoa mix
- 1 cup mini marshmallows
- 6 cups whole milk (hot)
Instructions
- Melt the chocolate.
- Use a spoon to spread a thin layer of chocolate in each dome of the mold.
- Put the mold on an even surface like a baking sheet and place in the freezer for 10 minutes.
- Take it out, and if any of the chocolate domes look too thin in certain areas, apply a second layer and freeze for another 5 minutes.
- Remove the domes from the mold and place on the baking sheet.
- Heat a small sauce pan on low to medium heat, then press the edges of two domes against the pan so they melt slightly.
- Fill one dome with a tablespoon of hot cocoa mix and a few marshmallows, line up the second dome, and press them together into a ball.
- Decorate them however you like.
- To serve, drop a bomb into a mug and pour hot milk over the top. It melts the shell and releases the cocoa mix and marshmallows. Stir and enjoy.
Notes
- Use melting wafers (candy melts), not chocolate chips, so the shells set with a clean snap.
- A silicone sphere mold makes unmolding much easier than a hard plastic one.
- Make ahead: store assembled bombs in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20
- Cook Time: 5
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bomb (with 1 cup milk)
- Calories: 450 kcal
- Sugar: 43g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg