Easy Hot Cocoa Bombs with Marshmallows – Best Winter Treat
These easy hot cocoa bombs with marshmallows are a magical winter treat that looks impressive with minimal effort. Made with just four main ingredients, they create a rich chocolate shell that erupts with marshmallows when hot milk is poured over.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes active, plus chilling time
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) high-quality chocolate melting wafers or chopped chocolate
- 1 teaspoon coconut oil (optional but recommended)
- 1/2 cup (60g) hot cocoa mix
- 1/2 cup (about 60g) mini marshmallows
- Optional decorations: sprinkles, crushed candy canes, edible glitter, or drizzled white chocolate
Instructions
- Melt the chocolate: Place the chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy (about 2 minutes total).
- Prepare the molds: Using a small spoon, add about 1 tablespoon of melted chocolate to each cavity of the silicone mold. Use the back of the spoon to spread the chocolate up the sides, covering the entire surface evenly to about 1/8 inch thick.
- First chill: Place the mold on a baking sheet and put it in the freezer for exactly 10 minutes until firm but not rock hard.
- Second coat: Remove the mold from the freezer. Add another thin layer of melted chocolate to each cavity, reinforcing any thin spots. Return to the freezer for another 10 minutes.
- Remove the shells: Gently flex the silicone mold to release the chocolate hemispheres. Place them on a parchment-lined baking sheet.
- Fill the bombs: Take half of the chocolate hemispheres and fill each with about 1 tablespoon of hot cocoa mix and 1 tablespoon of mini marshmallows. Do not overfill.
- Seal the bombs: Warm a small plate in the microwave for 30 seconds. Place an empty hemisphere on the warm plate for about 5 seconds to slightly melt the edge. Immediately press it onto the filled hemisphere, smoothing the seam with your finger.
- Final chill: Place the sealed bombs back in the freezer for 5 minutes to set the seam.
- Decorate (optional): Add sprinkles, crushed candy canes, or a drizzle of white chocolate while shells are still cold. Let sit at room temperature for about 10 minutes to set completely.
Notes
Temperature is crucial—work in a cool kitchen (below 75°F). Don’t skip the coconut oil as it prevents cracking. Work quickly when filling and sealing as the chocolate warms from your hands. The seam is the weak point; reinforce with a thin line of melted chocolate if needed. Bombs taste even better after a day or two as flavors meld.
Nutrition
- Serving Size: 1 bomb with 8-10 oz
- Calories: 300
- Sugar: 26
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: hot cocoa bombs, hot chocolate bombs, winter treat, Christmas dessert, homemade hot cocoa, chocolate spheres, marshmallow hot cocoa