Best Hot Cocoa Bombs Recipe

When put into hot milk, these chocolate spheres instantly become hot cocoa. You'll produce extraordinary hot cocoa bombs with this recipe.

– 30 ounces Ghirardelli Milk Chocolate melting wafers – 2 cups peppermint chocolate cocoa mix or cocoa mix of your choice – 2 cups crushed peppermint candy – 1 cup mini marshmallows



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Wipe silicone molds with a paper towel or clean kitchen towel. This gives your chocolate mold a lustrous coat.  

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Place Ghirardelli melting wafers in a heat-safe bowl for 45 seconds in the microwave. Stir chocolate every 45 seconds until smooth and melted.  

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30-ounce Ghirardelli Milk Chocolate melting wafers Spoon 1-2 tbsp chocolate into each mold with a spoon. Swirl the chocolate to coat the mold thoroughly.  

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Return the extra chocolate to the bowl gently. Repeat with all mold parts. Put coated molds in the fridge for 5-10 minutes.  

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From the fridge, gently pull the silicone mold from the solidified chocolate shell. Carefully lay molds on a cutting board. Put some melted chocolate in the piping bag and snip the tip.

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Fill the bottom half of the molds with 1 tbsp hot cocoa mix. Two cups peppermint cocoa mix Sprinkle 1 tablespoon crushed peppermint candy over cocoa.   

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2-cup crushed peppermint candy Sprinkle 5-8 tiny marshmallows and crumbled peppermint candy over the cocoa.  

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1 cup tiny marshmallows Use the piping bag to trace melted chocolate around the bottom shell. Gently place the top shell over the bottom and hold it there for 30 seconds to a minute to firm the piped chocolate.  

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Handle the bomb carefully and check the shells' centers for openings. To decorate, return the mold to the cutting board and drizzle extra chocolate. Top with crumbled peppermint candy. Let cool before eating!  


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