Hot Cocoa Bombs Marshmallows (Printable Format)

Chocolate shells filled with cocoa mix and mini marshmallows that melt into a creamy, warm drink.

# What You Need:

→ Chocolate Shell

01 - 10.5 oz high-quality semi-sweet or milk chocolate, chopped or in chips

→ Filling

02 - 6 tbsp hot cocoa mix
03 - 2.1 oz mini marshmallows

# How-To Steps:

01 - Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth, or melt gently over simmering water using a double boiler.
02 - Use a pastry brush or spoon to evenly coat the inside of 12 silicone half-sphere molds (approximately 2 inches diameter) with a generous layer of melted chocolate.
03 - Refrigerate the coated molds for 10 minutes to set the chocolate.
04 - Add a second chocolate layer to the molds to reinforce the shells, then chill for 10 to 15 minutes until fully firm.
05 - Carefully remove the hardened chocolate half-spheres from the silicone molds.
06 - Fill 6 half-spheres with 1 tablespoon of hot cocoa mix and approximately 10 mini marshmallows each.
07 - Warm a plate in the microwave, briefly press the rim of an empty half-sphere against the warm plate to slightly melt, then immediately seal it onto a filled half-sphere. Repeat for all six bombs.
08 - Drizzle with melted chocolate or sprinkle festive toppings if desired, and allow to set.
09 - Place one cocoa bomb into a mug, pour 1 cup of hot milk over it, stir until dissolved, and enjoy.

# Expert Suggestions:

01 -
  • That incredible moment when you pour hot milk and watch everything melt into creamy, dreamy hot chocolate
  • Homemade cocoa bombs taste so much better than store-bought ones, and they're actually easier to make than you'd think
  • They make stunning gifts that people remember long after the season ends
02 -
  • The thickness of your chocolate shell matters more than you'd think—thin shells crack when you seal them, but double-layered ones are almost impossible to break
  • That warm plate trick for sealing is the game-changer that separates beautiful bombs from messy puddles
  • You need to work quickly when sealing because once that chocolate rim cools, it won't stick anymore
03 -
  • White chocolate or dark chocolate shells create completely different taste experiences—don't be afraid to experiment with both in the same batch
  • Make these on a cool day rather than a hot one because temperature really affects how your chocolate sets
  • The real secret is patience with chilling times—rushing this step is where most people run into problems

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