DIY Hot Cocoa Bombs

4.67 from 3 votes

DIY Hot Cocoa Bombs

Hollow spheres of chocolate filled with cocoa powder and marshmallows.

Prep Time1 30

Resting Time1 30

Total Time3

Course: Drinks

Cuisine: American

Keyword: Chocolate, Cocoa, Holiday, Hot chocolate, Winter

Yield: people

Calories: 254kcal

Cost: $15

Equipment

Microwave oven
Non-stick pan
Silicone mold

Materials

1 lb compound chocolate Almond Bark or candy melts
1 ¼ cup hot cocoa mix
1 ¼ cup dehydrated marshmallows
9 mini candy canes

Instructions

In a microwave-safe bowl, melt one pound of compound chocolate at 30 second intervals until it gets nice and gooey.
Take about two tablespoons of your warm chocolate and place it into your hemisphere mold. Use the bowl of the spoon to coax the chocolate along the walls, making sure to get enough on the edge of the mold. Tilt and rotate your mold to assure maximal coverage.
Place mold in the refrigerator for at least five minutes, or until it sets up. (The chocolate should look shiny.)
Carefully extricate the chocolate from the mold, gently pulling it out. (There may be some cracking along the seams. If this is the case, you could either re-melt or use as is.)
Warm up a non-stick pan on low for just a few minutes so it's just barely warm. Take your hemisphere and put it on the skillet, rotating it a little bit just to get the edges cleaned off, so they are nice and flat and will stick together.
Fill one hemisphere with two teaspoons of hot cocoa powder, marshmallows, and candy cane bits. Attach the second hemisphere to the first -- and there’s your cocoa bomb!
You can also drizzle melted chocolate and/or put crushed candy cane on top to finish them off.

Video

Notes

I went ahead and placed my chocolate bombs in these little cupcake liners (Amazon affiliate link) to make them a little more professional-looking. The liners also hide any imperfections in the seams. Finally I added a bit of holly from a tree out back for decoration.

Nutrition