These Hot Chocolate Bombs Use 3 Kinds of Chocolate!
Hot chocolate bombs are chocolate spheres filled with hot powdered cocoa mix.
Many hot chocolate bomb recipes also use chocolate ganache and mini marshmallows.
So yummy!
Simply drop these hot chocolate bombs into your favorite mug (this one is mine!) and add milk (or whipping cream and milk) and stir until it dissolves.
Then, drink while you read a book or watch your favorite movie.
The perfect cup of hot chocolate makes so many frustrations fade away. <3
Materials Needed for Mocha Hot Chocolate Bombs
Anyone that knows me knows these WILL have coffee in them!
If you’re not a coffee fan, leave out the coffee and substitute additional hot cocoa mix!
Silicone Baking Mold
When it comes to molds, ho big or go home!
If the mold is too small, you’ll have a harder time getting the cocoa mix into the chocolate bomb.
I used this 2.5 inch diameter mold.
Make sure the silicone pan hasn’t been used for bath bombs or crafts…;0)
Just in case you have some teens who love to craft..ha!
Skillet or heavy-duty sauce pan.
A skillet typically holds and distributes heat best.
Cookie sheet
This supports the silicone mold in the freezer and holds the finished hot cocoa bombs as they set.
Ghirardelli Chocolate Chips
I only use high quality chocolate chips for this recipe.
You can’t skimp, of the consistency won’t be right!
Hot cocoa mix
We prefer Swiss Miss!
Marshmallows
Mini marshmallows.
Use a fresh bag, not one that’s been sitting in your pantry for months. Yuck!
How to Make Hot Chocolate Bombs:
#1 Mocha Hot Chocolate Bomb Tip: Melt the chocolate chips.
Melt the chocolate chips it he microwave and stir thoroughly.
Be careful to gently cook the chocolate.
Over-cooking the chocolate will create lumps instead of a smooth and silky finish.
#2 Mocha Hot Chocolate Bomb Tip: Place the chocolate mold on a cookie sheet for stability.
This keeps the silicone pan on a sturdy surface.
#3 Mocha Hot Chocolate Bomb Tip: Pour chocolate SLOWLY.
Slowly add 2 tablespoons of chocolate to each mold.
Completely cover the mold by using the back of the spoon to spread.
#4 Mocha Hot Chocolate Bomb Tip: Don’t Skip the Freezing Step
Place the cookie sheet in the freezer for 10 to 15 minutes.
You want your chocolate to be completely frozen so it’s easier to remove.
The Best Way to Make Mocha Hot Chocolate Bombs
#5 Mocha Hot Chocolate Bomb Tip: Be patient when removing the chocolate spares
Gently remove the chocolate half-spheres from the mold and place them on the baking sheet.
#6 Mocha Hot Chocolate Bomb Tip: Use Latex gloves
Using gloves will avoid melting the half-spheres and keep you from getting fingerprints on them.
#7 Mocha Hot Chocolate Bomb Tip: Add a little extra fun!
Fill 3 of the half-spheres with hot chocolate mix and instant coffee.
Add a few mini marshmallows into the half-spheres.
Add a few little fun toppings too (like sprinkles and fun shaped marshmallows!) to keep these hot cocoa bombs even MORE fun!
Hot Chocolate Bomb Tips For The Mocha Version
#8 Mocha Hot Chocolate Bomb Tip: Keep a warm plate ready
Warm-up an empty plate by placing it under hot water for a few seconds or warm up the plate in the microwave.
Place one of the empty chocolate half-spheres on the warm plate to slightly melt the edges then quickly place it on top of a half-sphere already filled with hot chocolate mix and instant coffee.
#9 Mocha Hot Chocolate Bomb Tip: Use different kinds of chocolate for more flavor
In this recipe, we melted a small amount of white chocolate chips in the microwave and drizzled it on the chocolate bombs.
A little step that makes a big difference!
#10 Mocha Hot Chocolate Bomb Tip: Always add a pinch of salt!
Just a pinch of salt really wakes the flavors up!
Add a pinch to the chocolate when it’s melting as well as to the hot chocolate mix you use on the inside of the mocha hot chocolate bomb.
More Hot Chocolate Recipes We Love!
Mocha Hot Chocolate Bombs
Mocha hot chocolate bombs are chocolate spheres filled with coffee, hot cocoa mix, and marshmallows. They make the perfect cup of hot mocha chocolate!
Ingredients
- 1 cups chocolate chips
- 6 tablespoons hot chocolate mix
- 3 tablespoons instant coffee
- Small amount of white chocolate chips to drizzle
- Mini marshmallows
- Chocolate mold
Instructions
- Melt the chocolate chips in the microwave for 30 seconds.
- Stir well and heat again for another 30 seconds.
- Repeat until the chocolate chips are completely melted. Do not overcook the chocolate.
- Place the chocolate mold on a cookie sheet for stability.
- Add 2 tablespoons of chocolate to each cavity. Make sure to completely cover the cavities by using the back of the spoon to spread. You want to spread the chocolate evenly all the way up to the edges.
- Place the cookie sheet in the freezer for 10 to 15 minutes. You want your chocolate to be completely frozen. It will be easier to manipulate
- Gently remove the chocolate half-spheres from the mold and place them on the baking sheet. Tip - Use latex gloves to avoid melting the half-spheres and getting fingerprints on them.
- Fill 3 of the half-spheres with hot chocolate mix and instant coffee.
- Add a few mini marshmallows into the half-spheres.
- Warm-up an empty plate by placing it under hot water for a few seconds or warm up the plate in the microwave.
- Place one of the empty chocolate half-spheres on the warm plate to slightly melt the edges then quickly place it on top of a half-sphere already filled with hot chocolate mix and instant coffee. Repeat the with the other half-spheres.
- Melt a small amount of white chocolate chips in the microwave and drizzle on the chocolate bombs.
Nutrition Information:
Yield: 3 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
