Prepare to fall in love with the most romantic and decadent winter treat that's taking social media by storm! These Valentine's Hot Cocoa Bombs are not just a drink - they're an experience that transforms ordinary hot milk into a magical, marshmallow-filled moment of pure bliss. Whether you're planning a cozy night in with your sweetheart or looking to impress your friends with an Instagram-worthy dessert, these cocoa bombs are guaranteed to make hearts flutter and taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup chocolate chips
- 1/2 cup cocoa powder
- 1/2 cup mini marshmallows
- 1/4 cup crushed candy canes (optional)
- Silicone mold for cocoa bombs
Instructions
- Gather all your ingredients: 1 cup of chocolate chips, 1/2 cup of cocoa powder, 1/2 cup of mini marshmallows, and 1/4 cup of crushed candy canes (if using). Make sure you have a silicone mold for the cocoa bombs ready.
- Start by melting the chocolate chips. You can do this using a microwave or a double boiler. If using a microwave, place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth.
- Once the chocolate is melted, allow it to cool slightly. Then, take a spoon and carefully coat the inside of each cavity of the silicone mold with a layer of melted chocolate. Make sure to cover the sides thoroughly to ensure a sturdy cocoa bomb.
- Place the mold in the refrigerator for about 10 minutes to allow the chocolate to harden. After 10 minutes, check to see if the chocolate is firm. If not, let it chill for a few more minutes.
- Once the chocolate is set, remove the mold from the refrigerator. If any areas are thin, you can add a little more melted chocolate to reinforce the walls of the cocoa bombs. Return the mold to the refrigerator for a few more minutes to set again.
- After the chocolate shells are fully hardened, carefully pop them out of the silicone mold. Gently press on the sides of the mold to release the cocoa bombs without breaking them.
- Now it’s time to fill the cocoa bomb shells. Take half of the chocolate shells and spoon in 1 tablespoon of cocoa powder into each. Then, add a tablespoon of mini marshmallows and a sprinkle of crushed candy canes if you’re using them.
- Once filled, take the remaining half of the chocolate shells and place them on top of the filled halves to create a complete sphere. Use a small amount of melted chocolate to seal the edges. You can use your finger or a small brush to smooth out the chocolate where the two halves meet.
- To decorate, you can drizzle some melted chocolate over the top or sprinkle additional crushed candy canes for a festive touch. Allow the chocolate to set completely.
- To serve, place a cocoa bomb in a mug and pour hot milk over it. Watch as it melts and releases the cocoa powder and marshmallows. Stir well and enjoy your delicious Valentine's Hot Cocoa Bomb!
Tips
- Use high-quality chocolate chips for the best flavor and smoothest coating
- Ensure your silicone mold is clean and dry before starting to prevent chocolate from seizing
- Work in a cool room to help chocolate set more quickly
- Use a food-safe brush for more precise chocolate coating
- If your chocolate shells crack, you can always patch them with a little extra melted chocolate
- For a more stable seal, slightly warm the edges of the half-shells before joining them together
- Experiment with different flavor additions like peppermint extract or colored sprinkles
- Store completed cocoa bombs in an airtight container in a cool, dry place for up to 2 weeks
- For gifting, wrap individual cocoa bombs in clear cellophane with a festive ribbon
- Allow cocoa bombs to come to room temperature before serving for the best melting effect
Nutrition Facts
Calories: 213kcal
Carbohydrates: 37g
Protein: 3g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
