Description
Magical Christmas hot cocoa bombs blend rich chocolate spheres with festive marshmallows and holiday spices. Cocoa enthusiasts can create these delightful treats that melt into warm, comforting winter beverages.
Ingredients
Scale
- 12 oz (340 g) semi-sweet or milk chocolate, finely chopped
- 1 cup (120 g) hot cocoa mix
- ½ cup (50 g) mini marshmallows
- ¼ cup (40 g) holiday sprinkles
- ½ cup (85 g) white chocolate, melted
- Extra sprinkles
- Crushed candy canes
- Edible glitter
Instructions
- Tempering: Melt chocolate meticulously using double boiler technique, achieving silky smooth texture without imperfections.
- Molding: Craft delicate chocolate shells by generously coating silicone molds, ensuring uniform thin layer that completely covers interior surface.
- Setting: Chill chocolate molds in refrigerator for precise 12-15 minutes until shells transform into crisp, sturdy structures.
- Assembly: Extract hardened chocolate hemispheres delicately, then strategically layer hot cocoa mix, mini marshmallows, and crushed candy canes inside one shell.
- Sealing: Employ gentle heat technique on plate’s edge to warm second chocolate hemisphere, then seamlessly attach to filled shell with precise pressure, creating perfect spherical bomb.
- Decorating: Elevate visual presentation by artfully drizzling white or contrasting chocolate over bombs, adorning with festive sprinkles and shimmering edible glitter.
- Serving: Position cocoa bomb gracefully in festive mug, then slowly cascade steaming milk over surface, witnessing dramatic chocolate dissolution and revealing magical interior ingredients.
- Finishing: Stir enthusiastically to blend melted chocolate, cocoa mixture, and marshmallows into luxurious, creamy holiday elixir perfect for seasonal celebration.
Notes
- Chocolate Temperature Control: Melt chocolate carefully at low heat to prevent burning or seizing, which can ruin the smooth texture of your shells.
- Mold Coating Technique: Use a pastry brush or back of a spoon to create an even, thin chocolate layer that ensures structural integrity without being too thick or fragile.
- Chilling Precision: Allow chocolate shells to set completely in refrigerator, but avoid over-chilling to prevent condensation or potential cracking when removing from molds.
- Sealing Mastery: Warm edges of chocolate hemispheres gently on a warm plate, creating a clean, smooth seal that prevents ingredients from spilling and maintains an attractive appearance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Drinks, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 260
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg