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Gingerbread Hot Cocoa Bombs

Gingerbread hot cocoa bombs are made with smooth semisweet chocolate shells and a spiced cocoa filling with mini marshmallows. Pour steaming milk over a bomb and stir until it melts into a warm gingerbread cocoa.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling 35 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate shells
  • 12 oz semisweet chocolate melting wafers
For the gingerbread cocoa filling
  • 6 tbsp unsweetened cocoa powder
  • 6 tbsp powdered sugar
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground allspice
  • 0.13 tsp ground cloves
  • 0.13 tsp fine salt
  • 0.5 cup mini marshmallows
For the hot cocoa
  • 48 oz whole milk

Equipment

  • 2 6-cavity, 2 1/2-inch silicone half-sphere molds
  • 1 rimmed baking sheet
  • 1 microwave
  • 6 16-ounce mugs

Method
 

Make the shells
  1. Set two 6-cavity, 2 1/2-inch silicone half-sphere molds on a rimmed baking sheet.
  2. Place the chocolate wafers in a microwave-safe bowl and microwave at 50% power in 20-second intervals, stirring after each, for about 2 minutes total, until smooth.
  3. Spoon melted chocolate into each cavity and spread it over the bottom and sides up to the rim.
  4. Refrigerate for 10 minutes until set.
  5. Spread a second coat of chocolate over the shells, using any remaining chocolate to reinforce thin spots.
  6. Refrigerate for 10 to 15 minutes until firm.
Mix the filling
  1. Whisk the cocoa powder, powdered sugar, ginger, cinnamon, allspice, cloves, and salt in a small bowl until evenly combined.
Assemble the bombs
  1. Carefully peel one silicone mold away from its six shells and set the shells open-side up on the baking sheet as the tops.
  2. Leave the other six shells in their mold as the bases.
  3. Divide the cocoa mixture among the six bases.
  4. Divide the mini marshmallows among the bases.
  5. Warm a microwave-safe plate in the microwave for 20 seconds.
  6. Briefly touch the rim of each empty shell to the warm plate, then place it over a filled base and press gently to seal.
  7. Refrigerate the assembled bombs for 10 minutes until the seams are firm.
  8. Gently peel away the silicone mold.
Serve the cocoa
  1. Place one bomb in each 16-ounce mug.
  2. Heat 8 ounces of milk per serving in a microwave-safe cup for 1 to 2 minutes until steaming.
  3. Pour the milk over a bomb and stir until melted.

Notes

For clean seals, briefly touch each shell rim to the warm plate and press gently. Store in an airtight container in the refrigerator for up to 5 days; freezer storage is also suitable. Swap the whole milk for oat milk if desired.