Save It An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This recipe turns dessert into a fun and engaging activity that family and friends can enjoy together.
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 It This is a great way to bring everyone together around the table for a warm and interactive dessert moment.
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 It Enjoy crafting your hot cocoa bombs and topping bar for a memorable and delicious experience.
Recipe FAQs
- → How do I properly seal the chocolate shells?
Warm the edge of an empty chocolate shell slightly by pressing onto a warm plate, then quickly place it over a filled shell to seal. Smooth the seam gently with your finger or melted chocolate for a secure finish.
- → What type of chocolate works best for the shells?
High-quality dark or milk chocolate with good melting properties is ideal to create sturdy shells that set well and provide rich flavor.
- → Can I use alternative milk options?
Yes, dairy-free or plant-based milks such as almond, oat, or soy milk can be warmed and poured over the cocoa bombs for those with dietary preferences.
- → How should I store prepared chocolate shells before filling?
Keep the shells refrigerated in an airtight container to maintain firmness until ready to fill and assemble.
- → What kind of toppings complement the cocoa bombs?
A variety of toppings like crushed peppermint, mini chocolate chips, caramel bits, and freeze-dried raspberries add texture and flavor, enhancing the drinking experience.
- → Can I make a vegan version?
Absolutely. Use dairy-free chocolate, plant-based milk, and vegan marshmallows to create a vegan-friendly version of this treat.