Cocoa Bombs
Delight your senses with these decadent, homemade Cocoa Bombs—an irresistible treat that transforms your hot chocolate experience! These stunning chocolate spheres, crafted from silky melted chocolate, are filled with rich hot cocoa mix and fluffy mini marshmallows, making them an explosion of cozy flavors in every cup. Perfect for gifting or indulging, the recipe combines simple ingredients like semi-sweet chocolate and decorative sprinkles for a customizable, festive touch. With step-by-step directions on tempering chocolate and using silicone molds, even beginners can create these Instagram-worthy confections. To enjoy, simply pour hot milk over a cocoa bomb, watch it melt into a creamy, marshmallow-filled drink, and sip your way to sweet bliss! Whether you're preparing for a holiday gathering or satisfying your chocolate cravings, these cocoa bombs are the ultimate treat.
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Recipe Information
Ingredients
- 400 grams Semi-sweet chocolate or milk chocolate
- 2 tablespoons Cocoa powder (optional, for dusting)
- 1 cup Mini marshmallows
- 6 tablespoons Hot cocoa mix
- 3 tablespoons Sprinkles or decorative toppings (optional)
Instructions
Chop the chocolate into small, even pieces to ensure it melts evenly. Reserve about 1/4 of the chocolate for tempering later.
Melt 3/4 of the chocolate in a microwave-safe bowl. Heat in 15-20 second intervals, stirring after each, until just melted. Be careful not to overheat.
Add the reserved chocolate into the melted chocolate. Stir until fully incorporated and smooth. This tempers the chocolate, helping it set properly.
Using a clean silicone sphere mold, spoon melted chocolate into each cavity. Using the back of the spoon, spread the chocolate evenly up the sides. Ensure that the coating is thick enough to hold its shape when unmolded.
Place the mold upside down on a baking sheet lined with parchment paper to allow excess chocolate to drip off. Refrigerate for 10 minutes or until the chocolate hardens.
Remove the mold from the fridge and carefully unmold the chocolate shells by gently peeling back the silicone. Handle with care to avoid breaking the spheres.
Fill half the chocolate spheres with 1 tablespoon of hot cocoa mix and a few mini marshmallows. Add sprinkles or other small decorations if desired.
To seal the cocoa bombs, slightly warm the edge of an empty chocolate sphere by placing it on a warm plate for a few seconds. Quickly press it onto a filled sphere to join the edges. Use a little melted chocolate to seal any gaps if needed.
Let the sealed cocoa bombs set for 10 minutes at room temperature or in the fridge.
Optional: Decorate the finished cocoa bombs by drizzling melted chocolate over them or sprinkling with cocoa powder or edible glitter. Allow decorations to set before using.
To serve, place a cocoa bomb into a mug and pour hot milk over it. Stir well to dissolve and enjoy!
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 300.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
