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My favorite holiday trend is back! Hot chocolate bombs! Or, cocoa bombs as some people like to call them.
Hot cocoa bombs are a fun and sweet way to make hot cocoa in the fall and winter.
During the holiday season, these sweet treats can be difficult to find. And if you can find them, the price can add up pretty quickly!
The Chocolate
Couverture chocolate is the best kind of chocolate for hot chocolate bombs because it’s easier to work with and is top-tier chocolate. We used Callebaut for the milk chocolate and Cambie for the white.
Couverture chocolate was hard to find, so I had to get two different brands. But both were great.
Word of advice: Shop for the chocolate as early in the season as possible.
Real talk, couverture chocolate can be pretty expensive. But when you purchase it by the bag, it saves it actually saves you more money because you can make a lot of hot cocoa bombs from a single bag. So, it’s better quality, and can be cheaper than buying pre-made hot chocolate bombs at the store.
But, don’t skimp on the chocolate, get the couverture!
I teamed up with my daughter, a pre-teen and hot cocoa connoisseur, and we created our own hot cocoa bombs.
Toppings for Hot Chocolate Bombs
We made a variety of designs on our cocoa bombs using couverture milk chocolate and white chocolate. And a variety of toppings including:
- Peppermint sprinkles
- Couverture white chocolate
- Marshmallows
Try these hot chocolate bombs!
I really love how cocoa bombs allow us to be creative. And they look and taste great!
Hopefully, this recipe and video tutorial will motivate you to spend some quality time with the people you care about while creating your own beautiful and yummy cocoa bombs.
And save you some money!
Feel free to drop a comment if you plan to try the recipe, and re-pin if you’re on Pinterest.
I’d love to see what hot cocoa bombs you create!
Enjoy!
Get more great recipes in Nikki’s Kitchen!
DIY HOT CHOCOLATE BOMBS! SUPER EASY RECIPE!
Equipment
- Sprinkles
- Decorating bags
- Decorating bag tips
- Clear cellophane bags (optional, for gifting)
Ingredients
- 2 cups Couverture milk chocolate I used Callebaut
- 1 cup Couverture white chocolate for decorating
- 3 cups milk to drop bombs into (1 for each bomb)
- 2 packs Hot chocolate powder mix I used 1/2 pack Swiss Miss for each bomb
- 1 bag Mini marshmallows optional
Instructions
- Melt the milk chocolate by putting it in the microwave for 30 seconds. I use Callebaut. (Leave a bit to the side for sealing the chocolate).
- Stir the chocolate until it melts well. (Be patient If it is not melted enough after a couple minutes of stirring, you can put it back in the microwave for no more than 15 seconds. That should be enough for it to fully melt after your stir it some more. Don’t burn the chocolate!)
- Use a spoon to paste the chocolate around the sides and bottom of the sphere molds. (Do not make it too thin, it will break).
- Place the filled molds in the freezer for 5 minutes.
- After 5 minutes, Take the molds out of the freezer and your chocolate should be hard.
- Turn the mold upside down on a tray, and unfold the mold away from the chocolate by placing your thumb on the top center of the mold as you unfold.
- Fill half of a chocolate ball with your chocolate powder, and marshmallows, if using.
- Fill a decorating bag with melted milk chocolate. (You may have to reheat the chocolate a bit before putting it into the bag. You want the chocolate to be loose, not thick).
- Use the decorating bag to pipe chocolate around the edge of the bottom half of the chocolate ball. (You can let some come out of the side so it's easier to help decorations stick to the sides).
- Place another half of a chocolate ball on top of the filled half to seal.
- Decorate the balls how you choose. (I rolled the sides in sprinkles to cover the seal lines. And used melted white chocolate and crushed peppermint to decorate the top).
- Drop the chocolate balls in a cup of warm or hot milk, and watch it melt!
Notes
Check out: Incredible Eggless Eggnog recipe!
