Christmas is a time for friends and family, but it can also be stressful. One way to combat the stress of cooking and cleaning during this festive season is by serving up some Poinsettia Hot Cocoa Bombs! They are easy to make, fun to eat, and perfect for the holiday season.
Poinsettia Hot Cocoa Bombs
What are hot cocoa bombs?
Basically, they're a capsule of chocolate that already contains the marshmallows, cocoa mix and any sprinkles you might want in your hot cocoa. All you have to add is hot milk!
How to make hot cocoa bombs
You’ll need a silicone baking mold, in the shape of a sphere to make hot chocolate bombs. While you can get larger molds, 2.5-inches is the size I recommend so your hot cocoa bombs easily fit into mugs - even smaller ones!
Which chocolate is best to use for hot cocoa bombs?
Because of the obvious convenience, I like to use candy melts. You can use any flavor chocolate, dark chocolate, or white chocolate - they all melt equally well!
You can also use a bar of high-quality chocolate (not just a candy bar, please don't try that) to make cocoa bombs, because any type of chocolate that melts well without burning will work. I just don’t recommend that you use any chocolate that has added wax, as that will “sweat” after you remove them from the freezer.
If you do decided to use a bar of chocolate, take care to chop it up into small bits. This will help make the chocolate melt more smoothly and evenly, no matter the heating method you use.
How to melt chocolate to make hot cocoa bombs
The fastest way is to melt the chocolate in the microwave in 15-second increments, but you can also use the double boiler method. Either way, stir frequently to keep your chocolate from scorching. If you have a candy thermometer, I’ve found that heating the chocolate to around 90 degrees Fahrenheit works well.
How to use hot cocoa bombs
Pour hot milk over your hot cocoa bomb to get it to crack open. Some folks recommend just dropping the hot cocoa bomb into your steamed milk, but if it’s not hot enough, it may just melt the bottom of the cocoa bomb and you won’t get to see it pop open in the same way. Pouring hot milk over the top seems to yield the prettiest result.
Are hot cocoa bombs difficult to make?
Even though they look complicated, hot cocoa bombs are actually surprisingly easy to make. The kids enjoyed helping “paint” the chocolate into the silicone molds, and filling them. Of course, pouring hot milk over the top and cracking the cocoa bombs open is everyone’s favorite part.
What Do You Need to Make Poinsettia Hot Cocoa Bombs
- 2 cups White Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- 1 cup Christmas Sprinkles Mix
- Gold Sparkling Sugar Sprinkles
How to Make Poinsettia Hot Cocoa Bombs
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
- Fill 6 of the molds with 1 tbsp hot chocolate mix and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Using a piping bag or a fork, drizzle a small amount of the remaining candy melts on the bottom of the assembled hot cocoa bombs then immediately follow by sprinkling some of the smaller sprinkles all over it. I shaped mine like leaves on the bottom of my bomb.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and drizzle a small amount of the remaining candy melts in a large swirl around the outside of the hot cocoa bombs then immediately sprinkle with gold sparkling sugar.
- Drizzle a small amount of the remaining candy melts on the very top of the hot cocoa bombs and press 3 of the flower parts of the sprinkle mix into the chocolate.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
And that's it! Just serve and enjoy!
Oh, you're not ready to make your Christmas hot cocoa bombs yet, that's ok! Just pin this to your favorite holiday recipes board on Pinterest so you can find it again quick when you're ready.
More Fun Hot Cocoa Bomb Recipes You'll Love
Poinsettia Hot Cocoa Bombs
Fast and fun to make, these poinsettia hot cocoa bombs make a great last-minute gift idea!
Ingredients
- 2 cups White Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- 1 cup Christmas Sprinkles Mix
- Gold Sparkling Sugar Sprinkles
Instructions
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
- Fill 6 of the molds with 1 tbsp hot chocolate mix and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Using a piping bag or a fork, drizzle a small amount of the remaining candy melts on the bottom of the assembled hot cocoa bombs then immediately follow by sprinkling some of the smaller sprinkles all over it. I shaped mine like leaves on the bottom of my bomb.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and drizzle a small amount of the remaining candy melts in a large swirl around the outside of the hot cocoa bombs then immediately sprinkle with gold sparkling sugar.
- Drizzle a small amount of the remaining candy melts on the very top of the hot cocoa bombs and press 3 of the flower parts of the sprinkle mix into the chocolate.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1106Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 795mgCarbohydrates: 234gFiber: 6gSugar: 171gProtein: 10g
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