Christmas Hot Chocolate Bombs
- Cook Time: 50 minutes
- Total Time: 50 minutes
Ingredients
Scale
- 12 oz high-quality semi-sweet chocolate melting wafers
- 6 tablespoons instant hot cocoa mix
- 1/2 cup mini marshmallows
- 1/4 cup white chocolate chips (for drizzling)
- Christmas-themed sprinkles (red and green stars or trees)
- Edible gold glitter (optional)
- Silicone sphere molds (2.5-inch diameter)
Instructions
- Step 1: Melt the Chocolate. Place the chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely smooth and liquid.
- Step 2: Coat the Molds. Add about one tablespoon of melted chocolate into each cavity of your silicone mold. Use the back of a spoon or a small brush to spread the chocolate up the sides, ensuring the edges are thick enough to prevent breaking.
- Step 3: Chill and Set. Place the mold in the freezer for about 5 to 10 minutes. Once set, apply a second thin coat of chocolate to the edges if they look too thin, then chill again until completely firm.
- Step 4: Remove the Shells. Carefully peel the silicone mold away from the chocolate spheres. Handle them gently to avoid melting the chocolate with the warmth of your hands.
- Step 5: Fill the Bombs. Take six of the chocolate halves and fill each one with a tablespoon of hot cocoa mix and a handful of mini marshmallows. You can also add a few sprinkles inside for an extra surprise.
- Step 6: Seal the Spheres. Warm a small plate in the microwave for 30 seconds. Take an empty chocolate half, touch the rim to the warm plate for a second to melt the edge, and immediately press it onto a filled half to seal them together.
- Step 7: Decorate for Christmas. Melt the white chocolate and drizzle it over the top of the sealed bombs. Quickly add your festive sprinkles and edible glitter before the drizzle sets.