Description
Festive chocolate spheres filled with cocoa mix, marshmallows, and sprinkles that melt into a rich hot chocolate when hot milk is poured over them. A magical, interactive holiday treat that doubles as a gift or party centerpiece.
Ingredients
For the Chocolate Shells
12 ounces (340 g) high-quality dark, milk, or white chocolate (preferably couverture for gloss)
1 teaspoon neutral oil (optional, if not tempering)
For the Filling
½ cup hot cocoa mix (store-bought or homemade)
1 cup mini marshmallows
¼ cup festive sprinkles or crushed peppermint candy
For Assembly and Decoration
2 tablespoons melted chocolate (to seal and drizzle)
Red, green, and white sprinkles or edible glitter
Crushed candy canes or edible gold dust (optional)
Instructions
Temper the Chocolate
Finely chop chocolate. Melt two-thirds in a double boiler until 115°F (46°C) for dark or 110°F (43°C) for milk/white.
Stir in remaining chocolate until cooled to 88–90°F (31–32°C).
Alternative: Microwave in 20-second bursts with 1 tsp oil (less glossy but works).
Coat the Molds
Spoon 1–2 tbsp chocolate into silicone half-sphere molds (2.5–3 inches).
Spread evenly with a spoon/brush. Chill 5–10 minutes.
Repeat for a second coat. Chill until firm.
Release the Shells
Carefully remove hardened shells from molds. Place on parchment. Handle gently.
Add the Filling
Fill half the shells with 1 tbsp cocoa mix, 6–8 marshmallows, and sprinkles/peppermint.
Seal the Bombs
Warm a plate. Press empty shell rim lightly on plate to melt edge.
Quickly place over filled shell and press gently to seal.
Reinforce seam with melted chocolate if needed.
Decorate
Drizzle extra melted chocolate and add sprinkles, glitter, or crushed candy cane.
Let set fully before storing.
Serve
Place one bomb in a mug. Pour 1 cup hot milk (dairy or plant-based).
Stir until fully melted for creamy hot chocolate.
Notes
Tempering gives the best shine and snap.
Double-coating prevents fragile shells.
Avoid humid conditions—moisture dulls chocolate.
For gifting, wrap individually in cellophane with a ribbon.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Beverage / Dessert
- Method: Tempering & Molding
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 270
- Sugar: 29 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
Keywords: Christmas hot chocolate bombs, holiday cocoa bombs, festive chocolate treats, DIY cocoa gift