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–+ servings
A hand dropping a hot chocolate bomb into a mug of milk.

Hot Chocolate Bombs

Author Christi Johnstone
Course Dessert, Drinks
Cuisine American
A hard shell of chocolate encapsulates hot chocolate mix and when immersed in some warm milk, explode into a cocoa making experience you will never get tired of!
Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings 12

Equipment

  • 1 silicone cupcake pan

Ingredients

  • 16 oz semi sweet chocolate, chopped chocolate chips can also be used
  • 1 teaspoon coconut oil
  • 1/2 cup dry hot chocolate mix
  • 1/2 cup mallow bits mini marshmallows can also be used
  • crushed candy canes & christmas sprinkles

Instructions

  • Start by grabbing a silicone cupcake tin or line a cupcake tin with silicone liners. Set that aside.
  • Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering.
  • Lower the heat then place a large heat sustaining bowl, or the top of the double boiler over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil. Stir together until melted completely.
  • Remove the bowl from the heat, then spoon 2 teaspoons of chocolate into the bottom of the silicone molds. Gently tilt the silicone tray in circles until the sides of the molds are covered evenly in chocolate. Allow the molds to sit and harden for about 15 minutes.
  • Fill each hardened chocolate well with about 2 teaspoons of hot cocoa mix. Pipe or pour the remaining melted chocolate on the tops of the filled wells until each hot cocoa bomb has been covered and sealed.
  • Sprinkle on the mallow bits, and other toppings while the chocolate on top is still wet. Allow the hot cocoa bombs to cool and set completely (about an hour). Once hardened, remove the bomb from the silicone mold and place in a mug of warm milk or water. Enjoy!

Notes

Storage - You can store the hot chocolate bombs in an airtight container, or individually covered at room temperature for about a week. I don’t recommend refrigerating or freezing because the chocolate coating will sweat and smear.
You can also microwave the chocolate and coconut oil in 30 second increments, stirring after each increment, until melted. Be careful not to microwave the chocolate for too long, because it will burn.

Nutrition

Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 214mg | Fiber: 3g | Sugar: 18g | Vitamin A: 19IU | Calcium: 29mg | Iron: 2mg
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