Hot Chocolate Balls Cocoa Bombs

Why We Love This Hot Chocolate Balls Recipe

Have you become as obsessed with hot chocolate bombs as we are? Hot chocolate balls are easy-to-make chocolate spheres that are filled with cocoa mix and marshmallows. The bombs dissolve when added to hot milk for a nearly instant mug of delicious double-chocolate happiness! My sister-in-law told me about this fun edible gift idea a couple of years ago, but we had already made all our holiday gifts. So we decided to give this hot chocolate bombs recipe a try for ourselves the next year and absolutely fell in love! This year we thought we would put our spin on the classic Hot Cocoa Bombs recipe by adding a little something special to bump up the chocolate flavor.

What are Hot Cocoa Bombs?

I don’t know who originally came up with this concept, but I am thrilled they did. It’s a fun and seemingly fancy gift you can personalize however you like. Basically, these are balls of chocolate that are filled with hot cocoa powder. You can add them to a mug of hot milk or water to create a delicious mug of hot cocoa! This cocoa bomb recipe includes cocoa mix and real chocolate, plus a touch of cinnamon and salt for a rich and decadent flavor—almost like drinking chocolate! Every sip is satisfying, complex, and delightfully festive.

Ingredients You Need

First, let’s talk about what kitchen tools are required to make these delightful little cocoa spheres. To properly make this recipe you will need:

Microwave safe bowl 2 1/2 inch silicone sphere molds Clean and dry paintbrush Extra bowl and plate Piping bag (or plastic bag with the corner snipped off)

Now to the ingredients! To Make Hot Cocoa Bombs You Need:

Dark melting chocolate wafers – couverture chocolate Powdered cocoa mix – actual hot chocolate mix, not just cocoa powder Ground cinnamon – for an extra kick of holiday flavor Salt – brings out the deep flavor of the chocolate Mini marshmallows – optional, but highly recommended Candy sprinkles – pick your favorite festive colors

Additional Cocoa Bombs Mix-Ins Ideas

This hot cocoa bombs recipe uses marshmallows and a few classic holiday ingredients. However, you can add lots of other goodies, as well! Here are a few suggestions for you to try:

Peppermint baking chips – for a lovely, minty winter flavor Caramel baking chips – adds a nice touch of smoky sweetness Instant coffee granules – to put some pep in your cocoa’s step Cayenne pepper – for a kick of spice for a Mexican hot chocolate-like drink

How to Make Hot Chocolate Bombs

Step 1: Make the Chocolate Spheres

First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. This step helps to “temper” the chocolate so that it stays shiny, and does not turn cloudy after it has dried. Use the paintbrush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn’t pool in the bottom. Refrigerate for several minutes until the chocolate spheres have hardened. Then repeat with the second layer of chocolate. Refrigerate again until hard. Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.

Step 2: Add Cocoa Mixture to the Chocolate Balls

Meanwhile, set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well. Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Pro Tip: Couverture chocolate is made to have a high sheen. However, the more you handle the balls, the more you muddle the shiny exterior. Consider wearing clean rubber gloves when you attach and roll the chocolate spheres. OR use silicone wrapped tongs to handle the balls. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10- 12 mini marshmallows on top of the cocoa mix.

Step 3: Decorate!

Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry. Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. If needed, use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls. Set them aside and allow the hot cocoa balls to dry the rest of the way. Repeat with the remaining balls.

How to Use Cocoa Balls

When ready to enjoy, gently lower one hot chocolate bomb into a wide mug. Poor 8+ ounces of HOT (but not boiling) milk over the top of the cocoa bomb. Allow it to sit and melt for 30 seconds, then stir. Stir until the chocolate sphere has completely melted and the cocoa is rich and creamy. Watch the marshmallows bob right up to the top!

Tips & Tricks

I recommend using milk or dark chocolate for these balls so that you get a rich, chocolatey hot chocolate! Make sure the chocolate spheres are not too thin! If they are too thin, they might break when you are taking them out of the molds. Hot cocoa bombs are best with at least 1/8th inch thickness! You can add extra additions into the middle like white chocolate chips and crushed peppermint! I like to make this with milk so that it is super creamy, but you can also make it with hot water!