Hot Cocoa Bombs Recipe

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When put into hot milk, these chocolate spheres instantly become hot cocoa. You'll produce extraordinary hot cocoa bombs with this recipe.


– 30 ounces Ghirardelli Milk Chocolate melting wafers – 2 cups peppermint chocolate cocoa mix or cocoa mix of your choice – 2 cups crushed peppermint candy – 1 cup mini marshmallows


Wipe silicone molds with paper or kitchen towels. This shines your chocolate mold. Microwave Ghirardelli melting wafers for 45 seconds in a heat-safe basin.

Step 1

Stir chocolate every 45 seconds until melted. Spoon 1-2 tbsp chocolate into each mold. Swirl chocolate to cover mold. Gently return extra chocolate to bowl.

Step 2

Proceed with all mold pieces. Set coated molds in the fridge for 5-10 minutes. From the fridge, gently remove the silicone mold from the chocolate shell.

Step 3

Carefully place molds on a cutting board. Put melted chocolate in the piping bag and cut the tip.

Step 4

The chocolate bomb requires 1 tbsp of hot cocoa mix in the bottom half of the molds. Sprinkle 1 tablespoon crushed peppermint candy on cocoa.

Step 5

Top cocoa with 5-8 marshmallows and peppermint candy. Molten chocolate can be piped around the bottom shell. Gentle cover the piped chocolate with the top shell for 30–60 seconds to set.

Step 6

Handle the bomb cautiously and examine shell centers for openings. Put the mold back on the cutting board and add chocolate. Top with peppermint crumble. Cool before eating!

Step 7


-Calories: 437kcal -Carbohydrates: 77g -Protein: 1g -Fat: 14g -Saturated Fat: 12g -Polyunsaturated Fat: 0.002g -Monounsaturated Fat: 0.004g -Trans Fat: 0.1g -Sodium: 246mg -Potassium: 0.3mg -Fiber: 1g -Sugar: 63g -Vitamin A: 3IU -Calcium: 24mg -Iron: 0.4mg

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