Print

Easy Hot Cocoa Bombs with Marshmallows: Best DIY Gift

hot cocoa bombs - featured image
Print Recipe

These easy hot cocoa bombs with marshmallows are the ultimate DIY gift for teachers, neighbors, coworkers, or anyone who needs a little warmth. Rich, melted chocolate with a gooey marshmallow center, all swimming in a cup of hot milk.

Ingredients

Scale
  • 12 oz (340 g) semi-sweet or milk chocolate chips
  • 1 tbsp (15 ml) coconut oil (refined for neutral taste)
  • 1 cup (40 g) mini marshmallows
  • 1/2 cup (60 g) hot cocoa mix (optional)
  • Optional toppings: crushed candy canes, sprinkles, sea salt flakes, or white chocolate for drizzling

Instructions

  1. Melt the Chocolate: In a microwave-safe bowl, combine 12 oz (340 g) of chocolate chips and 1 tbsp (15 ml) of coconut oil. Microwave in 30-second bursts, stirring well after each interval, until the chocolate is completely smooth and glossy.
  2. Fill the Molds: Transfer the melted chocolate to a piping bag or a small Ziploc bag with a tiny corner snipped off. Pipe the chocolate into each cavity of your silicone half-sphere mold, filling them about 3/4 of the way full. Use the back of a small spoon or an offset spatula to spread the chocolate evenly up the sides of the mold.
  3. Create the Shells: Once all cavities are filled, pick up the mold and gently tilt it in a circular motion, allowing the chocolate to coat the sides completely. Pour any excess chocolate back into your piping bag. Place the mold on a baking sheet and refrigerate for 10-15 minutes, or until the chocolate is firm to the touch.
  4. Remove the Shells: Gently press on the bottom of each silicone cavity to pop out the chocolate half-spheres. Handle them by the edges to avoid melting.
  5. Fill the Bombs: Take one half-sphere and place it on a clean, dry surface. Add a small pinch of hot cocoa mix (if using) and 3-4 mini marshmallows.
  6. Seal the Bombs: Heat a metal spoon under hot running water for about 30 seconds. Dry it thoroughly. Gently run the hot spoon along the rim of a second empty half-sphere to melt the chocolate edge. Immediately press it onto the filled half-sphere, aligning the edges. Hold for about 10 seconds to let the seal set.
  7. Decorate (Optional): Drizzle the sealed bombs with contrasting melted white or dark chocolate, and sprinkle with crushed candy canes, sprinkles, or sea salt flakes before the drizzle sets. Let them set in the fridge for another 10 minutes.
  8. Store or Gift: Place the finished bombs in an airtight container, separating layers with parchment paper. They’ll keep in a cool, dry place for up to 2 weeks, or in the fridge for a month.

Notes

Use good-quality chocolate chips for best results. The coconut oil is essential for shiny, thin shells. Work in a cool room to prevent chocolate from staying soft. The hot spoon trick is key for perfect sealing. For dairy-free, use dairy-free chocolate chips and vegan marshmallows.

Nutrition

Keywords: hot cocoa bombs, chocolate bombs, DIY gift, holiday treats, hot chocolate, marshmallows, easy recipe

Find it online: https://forkifyfun.com/easy-hot-cocoa-bombs-with-marshmallows-best-diy-gift/