Save to Pinterest An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This is a fun and festive treat that my family and I enjoy making together during the winter months, making every gathering extra special.
Ingredients
- Hot Cocoa Bombs: 400 g high-quality dark or milk chocolate chopped, 8 tbsp hot cocoa mix, 16 mini marshmallows
- Toppings: 60 g crushed peppermint candies, 60 g mini chocolate chips, 60 g caramel bits, 60 g toffee bits, 60 g rainbow sprinkles, 60 g crushed cookies (e.g., Oreos, graham crackers), 60 g freeze-dried raspberries, 60 g shredded coconut
- To Serve: 2 liters whole milk (or milk alternative)
Instructions
- Step 1:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 2:
- Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat for stability. Chill until firm (about 15 minutes).
- Step 3:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Step 4:
- Warm a plate in the microwave. Gently press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a little melted chocolate. Repeat for all bombs.
- Step 5:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- Step 6:
- To serve: Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, and watch it open. Stir, then top with your choice of toppings.
Save to Pinterest Sharing this dessert always brings joyful moments around the table with family and friends.
Notes
Pair with whipped cream and a drizzle of caramel sauce for extra indulgence. For a vegan version, use dairy-free chocolate, plant-based milk, and vegan marshmallows.
Required Tools
Silicone half-sphere molds, pastry brush or spoon, mixing bowls, small microwave-safe plate, saucepan or microwave for heating milk, serving bowls for toppings
Allergen Information
Contains milk, soy, and possible traces of nuts (depending on chocolate and toppings). Contains gluten if using certain cookies or toppings. Contains coconut (if using as a topping). Always check ingredient labels for allergens.
Save to Pinterest This hot cocoa bomb topping bar is a delightful way to customize your cocoa experience and spread warmth during chilly days.
Common Questions
- → What type of chocolate works best?
Both high-quality dark and milk chocolates melt smoothly and provide rich flavor for the spheres.
- → How do I ensure the chocolate shells don't break?
Applying two coats of melted chocolate and chilling the molds thoroughly helps create sturdy shells.
- → Can toppings be customized?
Yes, toppings can be mixed and matched from options like crushed peppermint, chocolate chips, and freeze-dried fruits.
- → How should the milk be heated?
Heat milk until steaming but avoid boiling to preserve creaminess and prevent scorching.
- → Are there alternatives for dietary preferences?
Yes, dairy-free chocolate, plant-based milks, and vegan marshmallows can be used for different needs.