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 makes a fun activity for friends and family to customize their own hot cocoa with a variety of toppings.
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
- Melt Chocolate:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Coat Molds:
- 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).
- Fill Shells:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Seal Bombs:
- 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.
- Arrange & Set Out Toppings:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- 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 This is a great way to bring family and friends together for a cozy winter evening.
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 
These hot cocoa bombs bring joy and warmth to any occasion with customizable toppings that everyone will love.
Common Recipe Questions
- → What type of chocolate works best for cocoa bombs?
Use high-quality dark or milk chocolate for a smooth, rich shell. White chocolate is a sweeter alternative.
- → How do I prevent the chocolate shells from cracking?
Apply two even coats of melted chocolate to molds and chill thoroughly between layers to ensure sturdy shells.
- → Can I customize the toppings for different flavors?
Absolutely, use crushed peppermint, sprinkles, toffee bits, or crushed cookies to add texture and flavor variety.
- → What milk alternatives work well for serving?
Plant-based milks like almond, oat, or soy complement the chocolate while catering to dietary preferences.
- → How should I store the cocoa bombs before serving?
Keep them chilled in an airtight container to maintain firmness and prevent melting.