Save An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This recipe brings fun and warmth to any occasion through a creative topping bar that everyone can enjoy customizing.
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 Nothing brings the family together quite like creating and enjoying these hot cocoa bombs with a variety of delicious toppings.
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
Save This hot cocoa bomb topping bar is sure to elevate your dessert game and bring smiles all around.
Recipe FAQ
- → How do you make the chocolate shells sturdy?
Apply two coats of melted chocolate to silicone molds, chilling between layers. This firming process ensures durable shells that hold fillings well.
- → What types of milk work best for serving?
Whole milk or milk alternatives like almond or oat milk can be warmed until steaming to melt the chocolate shells and release the filling.
- → Can the topping options vary?
Absolutely! Choose from peppermint candies, mini chocolate chips, caramel bits, sprinkles, cookies, freeze-dried fruits, or shredded coconut to suit preferences.
- → Is it possible to add a spicy twist?
Yes, ground cinnamon or chili powder mixed with the cocoa filling adds a pleasant spicy note to the experience.
- → How should the halves be sealed together?
Gently melting the edges of one half on a warm plate allows it to be pressed onto the filled half, sealing them smoothly with an optional touch of melted chocolate.