DIY: How to Make Hot Cocoa Bombs

Hot cocoa bombs are all the rage this season, and for good reason! A hot cocoa bomb is a hollow chocolate sphere filled with hot cocoa mix and marshmallows. When you add hot milk or hot water, they burst open! This is such a fun way to enjoy hot chocolate, especially during this cold weather. You can personalize this treat for any special occasion or holiday. Here at bloom we are all about spreading the love, so we went with Valentine’s Day themed hot cocoa bombs.

 

For these bombs, we found that using about 1 cup (8 ounces) of milk or water works perfectly. 

What You’ll Need:

    1. Chocolate: Milk, semi-sweet, white, dark chocolate or all of the above - it's your choice! We used milk chocolate chips to mold the spheres and white chocolate chips for the drizzle. 
    2. Cocoa mix:  We prefer Swiss Mix however, any cocoa mix works fine. Choose your favorite.
    3. Marshmallows: Mini marshmallows fit perfectly in the spheres.
    4. Sprinkles: Use any color according to the theme of the bombs - we are using a variety of pink, white, and purple
    5. Silicone Mold: We used half domes that were approximately 2 inches in diameter. We found ours on Amazon


STEP 1: Melt the chocolate

Begin by melting the chocolate you choose to use for the molds. We did this in a microwave. 

Tip: Melt the chocolate in 15 second intervals, while mixing in between. This will avoid burning the chocolate. 

STEP 2: Mold the chocolate

Spoon about 1 teaspoon of melted chocolate into the silicone molds. Using a pastry brush or back of a spoon, brush the chocolate over the inside of the molds as evenly as possible. Make sure the chocolate is spread all the way to the top of the mold. This is going to get messy!

STEP 3: Freeze

Pop the molds in the freezer for about 5-10 minutes. This will allow the chocolate to firm up. After 5-10 minutes, repeat step 3 and freeze for another 5-10 minutes. 

Tip: If the chocolate becomes hard to work with, reheat in 15 second intervals until the chocolate is melted and loose. Do not overheat chocolate! 

STEP 4: Remove from freezer

Remove the molds from the freezer and loosen them up by stretching the edges of the mold. This is an easy step that is often overlooked! Once frozen with two layers of chocolate on, the mold should look like this: 

STEP 5: Fill the molds

Begin filling half of the molds with hot cocoa mix, marshmallows, and sprinkles. We used 1 tablespoon of hot cocoa mix, 4-5 mini marshmallows, and 1 Valentine’s Day treat (Conversation Hearts). 

STEP 6: Combine the two halves

The empty half of the chocolate shells can now be removed from the silicone molds. Place a clean plate over a boiling pot of water to steam the plate. Gently press the edge of the chocolate shells to the warm plate. As soon as the edge begins to melt on the plate, remove and press to the filled half. Hold for 5 seconds to seal and repeat with remaining shells.  After sealing all bombs, place them in the freezer for 2-3 minutes to set. 

STEP 7: Decorate

Melt the chocolate of your choice in the microwave on 15 second intervals while mixing in between. If you have a piping bag, use this however, a ziploc bag will work just fine. Put the melted chocolate in the bag and cut a small triangle off one side to allow for an opening where the drizzle can come out. Keep this hole small! You can always make it bigger.

Remove the sealed bombs from the freezer and drizzle with chocolate while they are still in the molds. Quickly add the sprinkles before the chocolate drizzle hardens up. 

Tip: Decorate the bombs while they are still in the mold. After the chocolate drizzle hardens, they can easily be removed from the molds. 

STEP 8: Store

Store in an airtight container either in the fridge or at room temperature!

STEP 9: Enjoy! 

Boil a cup of milk or water and pour over one bomb when you are ready to use! Or enjoy with a cup of coffee. Watch our Tik Tok here

We hope you enjoyed these DIY blog! Comment and let us know if you made these Hot Cocoa Bombs! 

xoxo,

the bloom team 


Leave a comment

Please note, comments must be approved before they are published