Hot Cocoa Bombs Recipe (With Variation Ideas)

INGREDIENTS

• 12 ounces melting chocolate ½ package
• 6 envelopes hot cocoa mix such as Swiss Miss
• ½ cup Reese’s Pieces
• ½ cup Espresso Chips
• ½ cup Butterscotch Chips
• 2 cups mini marshmallows

EQUIPMENT

• Silicone Half-Sphere Mold

Instructions

• IMPORTANT: Read through the recipe and notes sections before starting.
• In a medium microwave-safe bowl, melt just a few blocks at a time of the chocolate in 60-second increments, stirring each time.12 ounces melting chocolate
• Fill the molds by using the back of a spoon and move the chocolate around the inside of the mold until it is completely covered. Once the chocolate has hardened, use the spoon to add an additional layer of chocolate around the rim of each mold. Once the chocolate has firmed, remove the half-spheres from the molds and repeat with the white chocolate, if you are making them as well.
• Once you have an equal amount of half-spheres, fill half with a spoonful of hot cocoa and a small spoonful of flavored chips or candies, then add a few mini marshmallows.½ cup Reese’s Pieces,½ cup Espresso Chips,½ cup Butterscotch Chips,6 envelopes hot cocoa mix,2 cups mini marshmallows
• To attach the half-spheres together, microwave a small plate, for about 30 seconds, until it is warm. Place the rim of the empty side of the chocolate sphere onto the plate, until it just begins to melt, then quickly attach the half-spheres together. You may need to gently brush a small amount of chocolate around the seam, to make sure they are attached. I have also made the bombs by dipping the rim of one side into warm chocolate to use as a glue. This works better, in my opinion, but you have to let the chocolate cool but still be warm, and dip quickly, or the sphere will melt, so I don’t recommend it for the first time you make the bombs.

NOTES

• If you use white chocolate bombs, you may want to add extra cocoa so you have more of a chocolate hot cocoa. The white chocolate has its own flavor, so that is just personal preference.
• You can make these with melting chips in different colors besides white and milk chocolate. There is no end to combinations. Same with chip flavors. I found cherry-flavored chips and thought that would be a yummy flavor with chocolate cocoa.
• There are several options for chocolates to make these bombs as well. You can purchase actual white chocolate bars or melting chips. I like the blocks because they are so easy to work with.
• Using 12 ounces of chocolate, I easily made 8-10 2-inch cocoa bombs. I also melt in small portions so it doesn’t have time to harden while I’m using the spoon to fill the molds.

Storage: Store hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.