Christmas Hot Cocoa Bombs Joy (Printer-Friendly Version)
Rich chocolate spheres filled with marshmallows and cocoa bring festive delight to your gatherings.
# Required Ingredients:
→ Main Components
01 -
340 grams semi-sweet chocolate chips
02 -
85 grams hot cocoa mix
03 -
50 grams mini marshmallows
04 -
60 grams crushed candy canes
# Step-by-Step Instructions:
01 -
Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth.
02 -
Spoon a portion of the melted chocolate into each cavity of silicone sphere molds, using the back of the spoon to evenly coat the entire interior surface.
03 -
Transfer the molds to the freezer for about 10 minutes or until the chocolate shells are firm and set.
04 -
Carefully remove each chocolate half from the molds, flexing the silicone gently to release them without cracking.
05 -
Spoon 1 to 2 tablespoons of hot cocoa mix and a generous handful of mini marshmallows into half of the chocolate shells.
06 -
Warm the edges of an empty chocolate shell briefly on a warmed plate, then press it against a filled half to seal, running a thin layer of melted chocolate along the seam if needed for security.
07 -
Drizzle additional melted chocolate over the top of each bomb and immediately sprinkle with crushed candy canes. Allow to set at room temperature until firm.
# Handy Cooking Tips:
01 -
Ensure chocolate is completely melted for a smooth, even coating in the molds. Let filled bombs set at room temperature for a few minutes before removing from molds to prevent cracking.
02 -
Store finished cocoa bombs in an airtight container at room temperature for up to two weeks, or refrigerate if your kitchen is warm to prevent melting.
03 -
Hot cocoa bombs can be customized with flavored cocoa mix, peppermint, spices, or drizzle with white chocolate for variation.