In case you missed the hot cocoa bombs craze that has been making its viral rounds on Pinterest, Instagram, and TikTok, I have a tutorial and ingredients list for you. These hot cocoa bombs are super easy to make, and just a bit messy, making them the perfect foodie DIY for a little fun in the kitchen with the kiddos. They also make quick, beautiful, tasty holiday gifts for neighbors and friends.
I started working on this fun tutorial a couple of months ago, the second I saw it on TikTok. The trend blew up so quickly, that the hot cocoa bomb silicon molds were immediately on backorder EVERYWHERE. Lucky for me, my friend April got in on this 2 seconds before I did, she had already secured a mold of her own, and let me borrow it until mine finally arrived in the mail.
I ordered light pastel hot cocoa bomb silicone molds. If you’re making darker color chocolate bombs (vs. white chocolate) the light color silicone makes it easy to identify spots you may have missed when coating your molds with chocolate. You want the chocolate layer to be as thin as possible, so that it pops open when you pour hot milk over them, but you don’t want holes, so the light colored mold contrasts nicely against the darker colored chocolate.
Other tips for getting those hot cocoa bombs to pop – use extra hot milk (but keep the kiddos away when pouring), make sure your chocolate is as thin as possible, yet durable, let the chocolate come to room temperature in your mug before pouring the hot milk.
The hot cocoa bombs fit perfect in these 6″x6″x3″ bakery boxes, also sold at Michael’s. I love the clear window for showing off my kitchen treats. I keep them on hand for my mini-cheesecakes that I make in my Instant Pot.
If you need a quick and easy gift for friends (or yourself), RedEye Coffee is selling these in cute little boxed sets. This is the perfect way to get that bomb quickly, and without messing up your kitchen.
Hot Cocoa Bombs Tutorial
- 1/4 cup white morsel chips
- 1/2 cup semi-sweet chocolate chips
- 1 box hot chocolate packets
- 1/2 cup mini marshmallows
- Melt semi-sweet chocolate in the microwave in a microwave safe bowl, stirring every 30 seconds until smooth and melted. Using the back of a spoon, spread chocolate evenly thoughout the mold. I dangle my molds in a muffin tin, so the bottoms do not flatten out. Freeze for 10 minutes, and gently remove, laying out on a cookie sheet.
- Fill each chocolate cup with a half packet of hot chocolate, mini marshmallows, broken candy cane, and anything else festive that you'd like to burst out of it when it pops.
- I used an iron skillet over very low heat to warm the edges of one half-cup. When the edges are warm and slightly melted, then quickly stick on top of another half-cup. Run your finger along the edges to smooth everything out. I don't worry about making the edges too smooth, because I'll cover them quite a bit with the white chocolate drizzle. Place in fridge for 10 minutes so that the edges seal well.
- Melt semi-sweet chocolate in the microwave in a microwave safe bowl, stirring every 30 seconds until smooth and melted. I add in a little bit of Crisco, becasue the fat will help the white chocolate melt well without seizing up. Once cooled, I drizzle melted white all over the tops, and add a little extra around the edges to cover them up. Add sprinkles or crushed up candy cane for an extra decorative touch!
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