PrintHoliday Hot Chocolate Bombs
Create festive hot chocolate bombs for a cozy holiday treat that melts into rich cocoa, perfect for warming up gatherings.
- Prep Time: 30 min
- Cook Time: 15 min
- Total Time: 45 min
- Yield: 6 bombs 1x
- Category: Dessert
- Method: Molding
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 oz semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup peppermint baking chips
- 1/4 cup hot cocoa mix
- 1/4 cup mini marshmallows
- Optional: crushed candy canes for topping
Instructions
- Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Spoon about 1 tablespoon of melted chocolate into each half of a silicone sphere mold. Swirl to coat the sides evenly.
- Place the mold in the refrigerator for 10-15 minutes, or until the chocolate is firm.
- Remove the chocolate shells from the mold.
- Warm the rim of one chocolate shell by placing it on a warm plate for a few seconds.
- Fill the warmed shell with 1 tablespoon of hot cocoa mix and a few mini marshmallows.
- Warm the rim of a second chocolate shell and place it on top of the filled shell to seal.
- Decorate the outside with melted white chocolate and peppermint baking chips, if desired. Sprinkle with crushed candy canes before the chocolate sets.
- To use, place one hot chocolate bomb in a mug and pour 8 oz of hot milk over it. Stir until the bomb is fully melted and the marshmallows are released.
Notes
- Ensure your silicone mold is clean and dry before starting.
- If you don’t have a silicone sphere mold, you can use a standard muffin tin and create flat-bottomed discs.
- Experiment with different types of chocolate and additions like caramel or sprinkles.
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 25g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg