By Sabrina Gornish

 

If you haven’t heard of Hot Cocoa Bombs by now (HCB, for the lazy typers like me), I’m going to guess you probably don’t have social media. These guys are EVERYWHERE! From classic chocolate to crazy concoctions, a hot cocoa bomb is essentially a hollow chocolate shell filled with cocoa mix and marshmallows along with a variety of other add-ins. The bomb is placed in a mug, hot milk is poured over and the bomb “explodes”, releasing its contents, creating a way more decadent version of your typical packaged hot chocolate, thanks to the chocolate shell.

 

 

The trend has evolved to include coffee bombs, oatmeal breakfast bombs, tea bombs, and more, but for today, we’re sticking to the classic hot cocoa bomb. I’ll teach you how to make four different flavors, but after you’ve mastered the basics, let your creativity run wild!

 

Warning: Once you’ve tried these, your kids will be hooked, but so will you. They’re so much fun that I find myself drinking hot chocolate regularly, probably for the first time in my adult life. And I’m not alone! After experiencing her first hot cocoa bomb, my best friend said, “you’ve now ruined all other hot chocolate for me.” So, let’s get to it!

 

The Basics – What You’ll Need:

 

 

• For an outstanding hot cocoa bomb, using a good quality chocolate is ideal. The best kind for this is couverture chocolate: Don’t be deterred by the fancy name. You’ve probably seen this type of chocolate before and just not realized. Couverture chocolate is specially made for tempering and coating (more fancy chocolate terms that I’m hoping to demystify for you). It’s high quality and, when tempered correctly, gives you a nice shiny shell that snaps rather than bends and won’t melt in your hands.

 

If you don’t have this or don’t want to invest, you can chop up a good quality chocolate bar. Candy melts will work too, but, if you ask me, they are not as tasty as real chocolate. 

 

• You’ll also need a mold – these can be found on Amazon and in various cake supply shops online. They typically come as a silicone mold or a three-piece plastic mold and standard sizes are 70 millimeters for larger bombs and 50 mm for smaller ones (think tennis ball vs. golf ball).

 

If you can’t get your hands on a mold specifically for this, I’ve seen people use fillable plastic ornaments from craft stores and or cleaned Kinder egg packaging to make their shells.

 

• Hot cocoa mix in whatever flavor you’re making.

 

• Mini marshmallows and any other fun ingredients you plan to put inside.

 

• A candy thermometer – when working with chocolate, temperature is super important. Having a thermometer is extremely helpful if you want to get it right.

 

• A griddle or flat frying/crepe pan – To get an ideal seal on your HCB, it’s best to melt the edges of both halves so they are smooth and even. I use a crepe pan set on low heat and place the shell upside down on the pan until it melts into a level surface. I then place the bottom shell in a cupcake liner, fill with all the ingredients, melt the top shell and place it on top to seal- Trust me, it sounds more time-consuming than it actually is.

 

• Decorations – Luster dust for shimmer, sprinkles, colored chocolate for drizzle, candy bits – anything goes.

 

• Cupcake wrappers – for easy handling.

 

Now for our variations! 

 

Note: all measurements are based on larger molds. If you’re using smaller molds, decrease quantities of filling

 

SNICKERS HOT COCOA BOMB

 

 

What you need: 

 

 

• 8 ounces dark chocolate

• 8 ounces peanut butter chips, divided

• Caramel chips

• Regular milk chocolate hot cocoa powder

• Powdered peanut butter

• Mini marshmallows

 

 

How to do it:

 

1. Start by melting your dark chocolate slowly. You can do this in the microwave on low power in 15 second bursts (stirring after each burst) or in a double boiler. I do mine in a double boiler because I find it much easier to control the temperature. If your chocolate gets too hot, it will be melty, instead of hard and shiny, when it comes out of the mold. Constantly stirring your chocolate ensures that no part of it burns and the heat is evenly dispersed.

 

2. When your dark chocolate is mostly melted (about 100°F), remove from heat and stir in six ounces of peanut butter chips, stirring vigorously until they are melted. This will bring the temperature down (tempering the chocolate). Ideal working temperature is 88-90 degrees.

3. When your chocolate is ready, place about a tablespoon into the mold and use a paintbrush or popsicle stick to draw it up the sides, making sure every spot is covered.

4. Place in the fridge for a few minutes to harden, then gently remove from your mold. Melt the edges of your shells as described above.

 

5. Fill your bottom shell with one tablespoon milk chocolate hot cocoa, one teaspoon peanut butter powder, a handful of caramel chips, and about nine to 12 marshmallows (depending on how much room is left).

6. Place the second half on top and seal.

 

7. Melt the remaining peanut butter chips, adding a tiny bit of oil if you need to thin them out for drizzling. Place in a piping bag, or ziptop bag with the corner snipped off, and drizzle over your shell.

8. Top with a bite-size Snickers or some more caramel chips.
 

STRAWBERRY SHORTCAKE HOT COCOA BOMB

 

 

What you need:

 

 

• 8 ounces white chocolate, plus more for drizzle

• 1 bag freeze-dried strawberries, pulsed to a powder in a food processor. (If you want a whole strawberry to top your HCB, reserve a few before you process.)

• Strawberry milk powder

• Mini marshmallows

 

 

How to do it:

 

1. Start by melting your white chocolate either in the microwave or double boiler. Once melted and at the right temperature (see above), add a tablespoon of the crushed freeze-dried strawberries.

 

2. Place a tablespoon of your chocolate into your mold and paint up the sides, covering the whole area of the mold cavity.

 

3. After refrigerating and carefully removing from the mold, follow the same process for leveling the shells.

4. Fill each shell with one tablespoon strawberry milk powder, one teaspoon freeze-dried strawberries, and nine to 12 marshmallows.

 

5. Add your top shell, drizzle with melted white chocolate, and top with some freeze-dried strawberry powder or a whole freeze-dried strawberry.
 

FUNFETTI HOT COCOA BOMB

 

 

What you need:

 

 

• 8 ounces white chocolate, plus more for drizzle

• Hot cocoa mix

• Rainbow sprinkles

• Mini marshmallows

• Vanilla bean powder (optional)

 

 

How to do it:

 

1. Begin by melting your chocolate as described above. Once melted, add a generous shake of sprinkles and mix into the chocolate.

 

2. Fill your molds and paint chocolate up the sides. Refrigerate until set.

 

3. Once the shells are removed, use your griddle or pan to create a flat surface for your bottom shell.

 

4. Add one tablespoon hot cocoa mix, 1/4 teaspoon vanilla powder if using, 1/2 tablespoon sprinkles, and nine to 12 mini marshmallows.

 

5. Level your top shell, seal your HCB, drizzle with white chocolate and top with sprinkles!
 

PEPPERMINT HOT COCOA BOMB

 

 

What you need:

 

 

• 8 ounces white chocolate or dark chocolate, plus extra for drizzle (I used white because I like how it looks, but dark will make it richer and not as sweet)

• Peppermint candies, crushed

• Peppermint hot cocoa mix

• Mini marshmallows

 

 

How to do it:

 

1. Follow instructions for melting your chocolate – you’re a pro by now!

 

2. Fill your shells and refrigerate to set.

 

3. Once removed, level the bottom shell on your pan or griddle and place it in a cupcake wrapper.

 

4. Fill the shell with one tablespoon peppermint hot cocoa mix, one teaspoon of crushed peppermint candy, and nine to 12 marshmallows.

 

5. Seal it with the top shell, drizzle with white or dark chocolate, and top with more crushed peppermint candy.

 

That’s it! Once your HCBs are all done (and photographed, of course!), place one in a big mug. Heat eight to 12 ounces of milk, pour it slowly over your bomb and watch the fun unfold. Mix thoroughly to help all the chocolate melt, add more marshmallows and/or whipped cream if you choose, then enjoy an amazing mug of hot chocolate that quite possibly, may ruin regular hot chocolate for you going forward…

 

Tag me @sweettoothstl in your pics and stories if you make them. I’d love to know what other flavors you come up with as well!