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Quick Hot Cocoa Bombs: Easy Homemade Recipe in Minutes

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These quick hot cocoa bombs with marshmallows come together in minutes, use simple ingredients, and turn an ordinary evening into a cozy event. Perfect for weeknights when you need a little magic without a lot of time.

Ingredients

Scale
  • 1 cup (about 175g) chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup (about 30g) hot cocoa mix
  • 1/4 cup (about 20g) mini marshmallows
  • Optional: sprinkles or crushed candy canes for decoration
  • Optional: 1 teaspoon (5ml) coconut oil

Instructions

  1. Melt the chocolate: Place 1 cup of chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth (about 60-90 seconds total). If using coconut oil, stir it in now.
  2. Prepare the mold: Place a silicone half-sphere mold on a baking sheet. Using a small spoon or pastry brush, spread a thin, even layer of melted chocolate inside each cavity, going all the way up to the edges. Aim for about 1/8 inch thick.
  3. Chill the first coat: Place the baking sheet with the mold in the refrigerator for 5-7 minutes, until the chocolate is firm to the touch. (Alternatively, freeze for 3 minutes, but watch carefully.)
  4. Add a second coat: Once the first coat is firm, add another thin layer of melted chocolate over it. Chill again for 5 minutes.
  5. Remove the chocolate halves: Gently flex the silicone mold to release each chocolate half. Handle carefully.
  6. Fill the bombs: Place half of the chocolate spheres on a clean plate or baking sheet. Spoon about 1 tablespoon of hot cocoa mix into each one. Top with about 1 tablespoon of mini marshmallows. Do not overfill.
  7. Seal the bombs: Warm a small plate in the microwave for 15 seconds. Place an empty chocolate half on the warm plate for about 5 seconds to slightly melt the edge. Carefully press it onto the filled half, creating a complete sphere. Hold in place for a few seconds to seal. Repeat with remaining halves.
  8. Decorate (optional): Melt a small amount of extra chocolate and drizzle over the sealed bombs. Add sprinkles or crushed candy canes while the chocolate is still wet. Let decorations set for 5 minutes.
  9. Store or serve: Bombs are ready to use immediately. Store extras in an airtight container at room temperature for up to 2 weeks.

Notes

Don’t skip the second coat of chocolate to avoid cracking. When sealing, don’t overheat the plate or the chocolate will melt into a puddle. Work quickly if your hands are warm. Bombs taste even better after 24 hours.

Nutrition

Keywords: hot cocoa bombs, quick hot cocoa bombs, easy hot cocoa bombs, homemade hot cocoa bombs, marshmallow hot cocoa bombs, chocolate bombs, hot chocolate bombs

Find it online: https://cravemila.com/quick-hot-cocoa-bombs-easy-homemade-recipe-in-minutes/