Save to Pinterest An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This recipe has become a favorite at our family holiday parties, bringing everyone together to create their own delicious cocoa bombs.
Ingredients
- Hot Cocoa Bombs: 400 g high-quality dark or milk chocolate, chopped, 8 tbsp hot cocoa mix, 16 mini marshmallows
- Toppings: 60 g crushed peppermint candies, 60 g mini chocolate chips, 60 g caramel bits, 60 g toffee bits, 60 g rainbow sprinkles, 60 g crushed cookies (e.g. Oreos, graham crackers), 60 g freeze-dried raspberries, 60 g shredded coconut
- To Serve: 2 liters whole milk (or milk alternative)
Instructions
- Step 1:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 2:
- Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat for stability. Chill until firm (about 15 minutes).
- Step 3:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Step 4:
- Warm a plate in the microwave. Gently press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a little melted chocolate. Repeat for all bombs.
- Step 5:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- Step 6:
- To serve: Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, and watch it open. Stir, then top with your choice of toppings.
Save to Pinterest This dessert sparks joyful moments as family members gather around to assemble and enjoy their custom creations together.
Notes
Pair with whipped cream and a drizzle of caramel sauce for extra indulgence. For a vegan version use dairy-free chocolate plant-based milk and vegan marshmallows.
Required Tools
Silicone half-sphere molds, pastry brush or spoon, mixing bowls, small microwave-safe plate, saucepan or microwave for heating milk, serving bowls for toppings.
Allergen Information
Contains milk soy and possible traces of nuts (depending on chocolate and toppings) Contains gluten if using certain cookies or toppings Contains coconut (if using as a topping) Always check ingredient labels for allergens.
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This hot cocoa bomb topping bar is the perfect way to add fun and flavor to your next gathering.
Your Questions Answered
- → How do I melt chocolate properly for the shells?
Melt chocolate gently over simmering water or in short microwave bursts, stirring until smooth and fully melted. Avoid overheating to prevent burning.
- → What molds work best for shaping the chocolate shells?
Silicone half-sphere molds are ideal as they allow easy removal and uniform shaping of the chocolate shells.
- → How can I seal the chocolate spheres effectively?
Warm a plate to slightly melt the edges of the empty chocolate shell, then press it onto the filled half and smooth the seam with melted chocolate for a secure seal.
- → What toppings complement the cocoa bombs well?
Crushed peppermint, mini chocolate chips, caramel bits, rainbow sprinkles, crushed cookies, freeze-dried raspberries, and shredded coconut add crunch and flavor contrasts.
- → Can these treats be made dairy-free or vegan?
Yes, use dairy-free chocolate, plant-based milk, and vegan marshmallows to create a vegan-friendly version.
- → How should the milk be warmed for best results?
Heat milk until steaming but not boiling to ensure smooth melting of the chocolate shells without burning the milk.