Hot Cocoa Bombs Marshmallows (Printable)
Decadent chocolate spheres filled with cocoa mix and mini marshmallows that melt into a creamy drink.
# What's Needed:
→ Chocolate Shell
01 - 10.5 oz high-quality semi-sweet or milk chocolate, chopped or in chips
→ Filling
02 - 6 tbsp hot cocoa mix (store-bought or homemade)
03 - 2.1 oz mini marshmallows
# How to Make It:
01 - Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, melt over simmering water using a double boiler.
02 - Using a pastry brush or spoon back, coat the inside of twelve 2-inch diameter silicone half-sphere molds generously with melted chocolate.
03 - Refrigerate molds for 10 minutes to set. Apply a second chocolate layer to strengthen shells, then chill again until fully firm, approximately 10–15 minutes.
04 - Carefully remove the chocolate half-spheres from the molds.
05 - Fill six half-spheres with one tablespoon of hot cocoa mix and approximately ten mini marshmallows each.
06 - Warm a plate briefly in the microwave. Press the edge of an empty half-sphere against the warm plate to slightly melt the rim, then immediately seal onto a filled half-sphere to form a complete bomb. Repeat for all molds.
07 - Drizzle with extra melted chocolate or sprinkle with festive toppings. Allow to set.
08 - Place a cocoa bomb in a mug and pour 1 cup (250 ml) of hot milk over it. Stir until fully dissolved and enjoy.
# Tips for Success:
01 -
- That moment when you pour hot milk and watch the shell crack open, releasing a cloud of marshmallows and cocoa goodness, never gets old
- They look like you spent hours in a fancy kitchen, but they're actually so forgiving to make
- Perfect for giving as gifts or making ahead for cozy nights
02 -
- The chocolate absolutely must be fully set before you try to seal the bombs, or you'll end up with a melted mess instead of a pristine sphere. Patience is everything here.
- That warm plate technique is the game-changer. Too warm and the chocolate becomes too runny and won't seal properly. Just warm enough that you can barely hold it for a second is perfect.
- If your first bomb doesn't seal perfectly, don't get discouraged. By bomb number three, you'll be a pro.
03 -
- Invest in quality silicone molds because they last forever and make the release so much easier than plastic. The five-centimeter size is the sweet spot for holding the right amount of filling without being too fragile.
- If you're sealing and feeling frustrated, warm the plate a tiny bit less. Most seal failures come from overheating, not under-heating. You want just enough warmth to melt the chocolate edges together, not to melt the entire shell.
- Make a batch of extra filled half-spheres and freeze them. Then you can seal bombs on demand, which is actually easier than assembling everything at once when the chocolate is getting temperamental.