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Hot Cocoa Bombs With Marshmallows – Holiday Recipe

Hot cocoa bombs with marshmallows are made with smooth semisweet chocolate shells filled with cocoa mix and mini marshmallows. Drizzle them with chocolate and holiday sprinkles, then melt one in steaming milk for a festive drink.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Make the shells
  • 1 bag (10 oz) semisweet chocolate melting wafers
For the filling
  • 6 packet (0.85 oz) hot cocoa mix
  • 0.75 cup mini marshmallows
For the decoration
  • 2 tbsp holiday sprinkles
For the serving
  • 6 cup whole milk

Equipment

  • 1 12-cavity, 2 1/2-inch silicone half-sphere mold
  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the shells
  1. Set a 12-cavity, 2 1/2-inch silicone half-sphere mold on a rimmed baking sheet.
  2. Microwave the semisweet chocolate melting wafers in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth, about 1 1/2 to 2 minutes.
  3. Brush a thin, even layer of melted wafers over the inside of each cavity, including the rims, and chill for 10 minutes.
  4. Brush on a second layer and chill for 10 minutes, until firm.
Assemble and fill
  1. Gently peel the silicone away from the shells.
  2. Warm a small plate with hot water and dry it.
  3. Briefly touch each shell rim to the plate to level it.
  4. Fill 6 shells with one packet of hot cocoa mix and 2 tablespoons of mini marshmallows each.
  5. If the melted chocolate has thickened, microwave it at 50% power in 10-second bursts, stirring, until fluid.
  6. Brush a thin line of melted chocolate around the rim of each filled shell, place an empty shell on top, and hold until sealed.
Decorate and serve
  1. Drizzle the remaining melted chocolate over the bombs.
  2. Add the holiday sprinkles and chill for 10 minutes, until set.
  3. Heat the whole milk in a 2-quart saucepan over medium heat for 6 to 8 minutes, stirring often, until steaming but not boiling.
  4. Put one bomb in each mug.
  5. Pour 1 cup hot milk over each bomb.
  6. Stir once the shell opens.

Notes

For neat shells, make sure the chocolate coats the rims evenly before chilling. Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free chocolate wafers, cocoa mix, and milk.