Hot Chocolate Balls with Marshmallows (Cocoa Bomb Recipe)

How to Make Hot Chocolate Bombs – Hot cocoa balls are delightful customizable gifts that are easy to make at home! This recipe includes mini marshmallows and colorful sprinkles for extra festive – and tasty! – holiday treats.

Have you become as obsessed with hot chocolate bombs as we are? Hot chocolate balls are easy to make chocolate spheres that are filled with cocoa mix and marshmallows. The bombs dissolve when added to hot milk for a nearly instant mug of delicious double-chocolate happiness!

My sister-in-law told me about this fun edible gift idea a couple of years ago, but we had already made all our holiday gifts. So we decided to give them a try for ourselves the next year and absolutely fell in love!

This year we thought we would put our spin on the classic Hot Cocoa Bombs recipe by adding a little something special to bump up the chocolate flavor.

The Best Hot Chocolate Bombs with Marshmallows

I don’t know who originally came up with this concept, but I am thrilled they did. It’s a fun and seemingly fancy gift you can personalize however you like.

This cocoa bombs recipe includes both cocoa mix and real chocolate, plus a touch of cinnamon and salt for a rich and decadent flavor… Almost like drinking chocolate! Every sip is satisfying, complex, and delightfully festive.

Ingredients You Need

First, let’s talk about what kitchen tools are required to make these delightful little cocoa spheres. To properly make this recipe you will need:

• Microwave safe bowl
• 2 1/2 inch silicone sphere molds
• Clean and dry paint brush
• Extra bowl and plate
• Piping bag (or plastic bag with the corner snipped off)

Now to the ingredients!

To Make Hot Cocoa Balls You Need:

• Dark melting chocolate wafers – couverture chocolate
• Powdered cocoa mix – actual hot chocolate mix, not just cocoa powder
• Ground cinnamon – for an extra kick of holiday flavor
• Salt – brings out the deep flavor of the chocolate
• Mini marshmallows – optional, but highly recommended
• Candy sprinkles – pick your favorite festive colors

Additional Cocoa Mix-Ins Ideas

We use marshmallows and a few classic holiday ingredients for this hot cocoa bombs recipe. However, you can add in lots of other goodies, as well!

Here are a few suggestions for you to try:

• Peppermint baking chips – for a lovely, minty winter flavor
• Caramel baking chips – adds a nice touch of smoky sweetness
• Instant coffee granules – to put some pep in your cocoa’s step
• Cayenne pepper – for a kick of spice for a Mexican hot chocolate-like drink

How to Make Hot Chocolate Balls with Marshmallows Inside

Step 1: Make the Chocolate Spheres

First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. This step helps to “temper” the chocolate so that it stays shiny, and does not turn cloudy after it has dried.

Use the paintbrush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn’t pool in the bottom. Refrigerate for several minutes until the chocolate spheres have hardened. Then repeat with the second layer of chocolate. Refrigerate again until hard. Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8^th inch thick. 

Step 2: Add Cocoa Mixture to the Chocolate Balls

Meanwhile, set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.  

Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed.

Pro Tip: Couverture chocolate is made to have a high sheen. However, the more you handle the balls, the more you muddle the shiny exterior. Consider wearing clean rubber gloves when you attach and roll the chocolate spheres. OR use silicone wrapped tongs to handle the balls.

Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres.

Get the Full Printable Hot Chocolate Balls with Marshmallows (Cocoa Bomb Recipe) + VIDEO Below! 

Place 10- 12 mini marshmallows on top of the cocoa mix.

Step 3: Decorate!

Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres.

Use an empty sphere to top it before the chocolate has time to dry. 

Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate.

If needed, use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.

Set them aside and allow the hot cocoa balls to dry the rest of the way. Repeat with the remaining balls.

Tips for How to Use Cocoa Balls

When ready to enjoy, gently lower one hot chocolate bomb into a wide mug.

Poor 8+ ounces of HOT (but not boiling) milk over the top of the cocoa bomb.

Allow it to sit and melt for 30 seconds, then stir.

Stir until the chocolate sphere has completely melted and the cocoa is rich and creamy.

Watch the marshmallows bob right up to the top!

Frequently Asked Questions

Looking for More Tasty Holiday Gift Ideas?

• Chocolate Covered Marshmallow Pops
• Best Chocolate Sugar Cookies
• Easy Ginger Candy
• Salted Caramel Sauce
• Layered Peppermint Fudge

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Hot Chocolate Balls with Marshmallows (Cocoa Bomb Recipe + VIDEO)

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 32 minutes minutes

Hot cocoa balls are delightful customizable gifts that are easy to make at home! This recipe includes mini marshmallows and colorful sprinkles for extra festive – and tasty! – holiday treats.

Servings: 6 balls

Ingredients

US Customary – Metric

• 16 ounces dark melting chocolate wafers couverture chocolate
• 1 cup powdered cocoa mix
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup mini marshmallows
• 6 tablespoons candy sprinkles

Instructions

• Place the melting chocolate wafers in a microwave safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30 seconds increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. *This helps to “temper” the chocolate so that it stays shiny, and does not turn cloudy, after it has dried.
• Use the paint brush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn’t pool in the bottom. Refrigerate until the chocolate spheres have hardened. Then repeat with a second layer of chocolate. Refrigerate again until hard. *Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.
• Meanwhile set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.
• Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10-12 mini marshmallows on top of the cocoa mix.
• Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry.
• Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. Set aside and allow them to dry the rest of the way. Repeat with the remaining balls. *If needed use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.

How To Use Cocoa Balls:

• Gently lower one hot chocolate bomb into a wide mug.
• Poor 8+ ounces of HOT milk over the top of the ball.
• Allow it to sit and melt for 30 seconds, then stir and enjoy!

Video

Notes

Pro Tip:

Couverture chocolate is made to have a high sheen. However, the more you handle the balls, the more you muddle the shiny exterior. Consider wearing clean rubber gloves when you attach and roll the chocolate spheres. OR use silicone wrapped tongs to handle the balls.

 

Possible Cocoa Mix Add-Ins:

• Peppermint baking chips
• Caramel baking chips
• Instant coffee granules
• Cayenne pepper

 

Gift Wrapping Tips:

Wrap the cocoa bombs individually in cellophane bags to give as gifts. Consider placing one wrapped cocoa bomb in a cute mug for a fun holiday present.

Hot chocolate balls will keep well for up to 2 months. Store in cellophane or an airtight container and keep at room temperature in a cool, dry place.

Nutrition

Serving: 1mug, Calories: 549kcal, Carbohydrates: 69g, Protein: 5g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Sodium: 568mg, Potassium: 3mg, Fiber: 8g, Sugar: 51g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Course: Dessert, Drinks, Holiday, How To

Cuisine: American, Holiday

Author: Sommer Collier

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