Name: Christmas Hot Cocoa Bombs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 14 Servings
Cuisine: American
Ingredients: 24 ounces Pink candy melts; 2 cups mini marshmallows; 7 tablespoons Cocoa Powder; Sprinkles

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Christmas Hot Cocoa Bombs

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Ingredients

Warning0 allergens identified

Christmas Hot Cocoa Bombs

24 ounces Pink candy melts

2 cups mini marshmallows

7 tablespoons Cocoa Powder

Sprinklesoptional

Instructions

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Instructions

Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

If you don't have an Instant Pot, you can melt the candy melts in the microwave. Microwave at 30 second intervals, stirring the chocolate in between each interval, until the chocolate is full melted.

Lightly grease the inside of your silicone molds. Add chocolate to your mold, making sure that chocolate is completely coating the mold on the inside. Place in the freezer for ten minutes.

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and about 4 marshmallows.

Add more melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for 10 minutes.

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.

With a spoon, drizzle your remaining chocolate over the bombs. Immediately add your sprinkles before the chocolate hardens.

Please one or two bombs in your favorite mug and pour hot milk over it to melt the chocolate releasing the hot cocoa and marshmallows.

Stir with a spoon and enjoy!

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Tips & Tricks (5)

Temper Your Candy Melts Properly 🍫
Melt candy melts in 30-second intervals at 50% power in the microwave, stirring between each interval, to achieve a smooth, glossy finish that sets evenly on your chocolate bombs without streaking or cracking.
Pre-Chill Your Molds for Perfect Spheres 🧊
Place your silicone molds in the freezer for 15 minutes before coating with melted candy to help the chocolate shell set quickly and create a sturdy, uniform dome that's easier to handle and fill.
Create a Dry Filling Station 🎀
Mix your cocoa powder, mini marshmallows, and sprinkles in a separate bowl before filling to prevent clumping from moisture and ensure even distribution of all ingredients throughout each bomb.
Seal Bombs with a Hot Spatula Technique 🔥
Warm a thin metal spatula under hot water, dry it, then use it to melt the edges of your two chocolate halves together for a seamless, invisible seal that looks professionally finished.
Use Quality Cocoa Powder for Rich Flavor 👑
Choose Dutch-processed cocoa powder instead of natural for a deeper, more luxurious chocolate flavor that won't turn acidic or bitter when mixed with hot water.