Cinnamon Hot Cocoa Bomb Recipe + VIDEO

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This Cinnamon Hot Cocoa Bomb Recipe made me want to create more Hot Cocoa Bomb Recipes. Want to know what a hot cocoa bomb is? Keep reading!

What is a Hot Chocolate Bomb?

A hot chocolate bomb (also known as hot cocoa bomb) is a chocolate shell filled with warm, chocolate goodness. You can include hot chocolate mix, marshmallows and just about anything else you want to fill them with. Once completed, you can make a cup of hot cocoa with it. Hot cocoa bombs are a fun way to make custom gifts or just a fun warm winter treat.

Can You Just Eat Hot Chocolate Bombs?

Yes, you can just eat a hot chocolate bomb! I LOVE chocolate, but prefer eating it instead of drinking it. So, I just break it in half, or sometimes just bite down. Eating it’s a little messier than popping it in the mug, so I usually put it on a small plate. But the great thing is that you can enjoy it however you like it best.

When I make a batch of these, I will leave the hot cocoa mix out of at least a few. That cuts down on the mess when I decide to eat one without putting it into a mug with liquid.

Some edible alternatives to hot cocoa bombs are these amazing Harry Potter hot cocoa shots or birthday cake hot cocoa shots.

How to Make Hot Cocoa Bombs

Have you ever wondered what it takes to make a basic hot cocoa bomb? Well, I’m going to explain it to you. But, if you want the Cinnamon Hot Cocoa Bomb recipe, scroll on down to the bottom to get the goods!

Ingredients to Make Hot Cocoa Bombs

The basic hot cocoa bomb recipe only requires 3 ingredients:

  • Chocolate Candy Melts (any flavor is fine)
  • Hot Cocoa Powder (again, any flavor is fine)
  • Marshmallows–mini marshmallows are best because they’re the perfect size, and you can stuff the hot chocolate bomb with them. But if you use jumbo marshmallows, you can only get one in there.

Those are the basics! Simple, right? In addition to Cinnamon Hot Cocoa Bombs, there are a million different flavors you can make (like salted caramel, cookie butter, or mint, just to mention a few of my favorites), and there are about a million different ways to make them. They can also be customized for any occasion.

Because you need a mold to make the chocolate shell, silicone molds are what I recommend. Silicone molds produce shiny, pretty hot cocoa bombs every time!

How to Make Hot Chocolate Bombs (Step-by-Step Basic Hot Cocoa Bomb Instructions)

Because this is so VERY easy, I can make 3 hot cocoa bombs in less than 20 minutes. That includes the decorations on top! As a beginner, it may have taken me longer, but once I got the hang of it…well, you know.

For basic hot cocoa bombs, here’s the method I use:

  1. In a microwave-safe bowl, heat the chocolate candy melts for 30-second intervals (stirring after each 30-second interval) until the candy is completely melted, smooth and shiny.
  2. Spoon about 1 tablespoon of the melted chocolate into each of the half-sphere mold cups. Using the back of your spoon, coat the entire mold shape. Make sure to leave no holes in the chocolate. There’s no need to use a pastry brush to get the chocolate up onto the sides. The back of your spoon will work just as well, and it is one less thing to wash when you’re done.
  3. Place the prepared mold into the freezer for 3-5 minutes.
  4. Take the mold out of the freezer, then peel the little chocolate cups out of the mold. You can wear gloves if you want to prevent having fingerprints on your hot cocoa bombs. But, I have found that if I work fast, fingerprints are not a problem.
  5. Put an empty ceramic or glass plate into the microwave, and heat it for about 30 seconds (the plate should be warm to the touch). Take one chocolate cup, and turn it upside down on the hot plate. Rotate the cup on the plate, so that the chocolate edge melts a little and creates an even surface.
  6. Take half of your chocolate cups and fill with about 1 tablespoon of hot cocoa mix and mini marshmallows as needed to fill the cup.
  7. Using the heated plate, re-heat the edge of each empty chocolate cup and seat on top of a filled chocolate cup. The two cups should seal together.
  8. Use a bit of leftover chocolate to smear around the seam, to assure a good seal.
  9. The chocolate balls can be decorated with sprinkles and/or drizzle as desired!

You can store the finished hot cocoa bombs in an airtight container at room temperature. Or you can put them in the fridge. Just be aware that putting them in the fridge could cause your chocolate to get cloudy.

What chocolate is best for making hot chocolate bombs?

My experience leads me to recommend using candy melts for making hot chocolate bombs. The candy melts are available in a variety of colors, and they have some great flavor options. Best of all, the results are very consistent when candy melts are used to make the perfect hot cocoa bomb.

If using candy melts is just not your thing, for whatever reason, any chocolate will do. Just be prepared to temper your chocolate, if your chocolate cups are brittle or cracked. I recommend candy melts, because they were literally made for this type of application (they’re the perfect molding chocolate…).

Do I have to temper my chocolate?

To temper or not to temper, that is the question. You definitely will not need to temper your chocolate, if you’re using candy melts. You probably will need to temper your chocolate if you’re using chocolate chips or candy bars to make your delicious hot cocoa bombs. If you do decide to use “not-candy-melt-chocolate”, you will need to make the chocolate pretty thick in the mold. By putting two coats of chocolate on the sides and edges, you may be able to prevent the chocolate from cracking and falling apart when the cups are removed from the mold. Tempering the “not-candy-melt-chocolate” will help to prevent it from being brittle.

What if you’re planning to make enough hot cocoa bombs for all your friends and neighbors? Well, maybe you don’t want to buy a gazillion bags of candy melts. After all, that might not be the most cost-effective way to get your supplies. Making tempered chocolate might not be a terrible idea.

Can You Make Milk Chocolate Cocoa Bombs?

Milk chocolate hot cocoa bombs is a great idea! You can do that, and still use candy melts. Believe it or not, they make milk chocolate candy melts. You can use the candy melts, or you can use milk chocolate chips. If you don’t use candy melts, you will probably need to temper the chocolate.

Can You Make White Chocolate Cocoa Bombs?

Believe it or not, white candy melts are available (again, my preference). Candy melts are my go-to ingredient for hot cocoa bombs. Whenever I’ve tried to make white chocolate hot cocoa bombs using “not-candy-melt-white-chocolate”, it has never turned out well. The cups are too fragile. All I can say is: the candy melts make the hot cocoa bombs fast and simple.

Vegan Hot Cocoa Bombs

Vegan hot cocoa bombs are made just like other hot cocoa bombs. All you have to do is substitute vegan ingredients, like the candy melts and marshmallows. These are my favorite vegan ingredients for making hot cocoa bombs:

If you have a favorite vegan chocolate and/or marshmallow brand, you can use that. Just keep in mind that you’ll want to temper the chocolate (or use a really thick coating when you’re molding it). It’s not impossible, just a little more time consuming.

How To Color Chocolate for Hot Cocoa Bombs

If you decide to color your candy melts or other chocolate, be sure to use gel food coloring. For some reason, the regular food coloring doesn’t mix well into chocolate. You will also need to have some olive oil or other light-tasting cooking oil on hand. Sometimes, the chocolate can start to seize-up (get thick and difficult to stir). If this happens, you can add a little oil (like a tablespoon for every half cup of chocolate) to get it to smooth out again. To see this method in action, you can check out my Butterbeer Hot Cocoa Bombs. You may find the video helpful.

What mold is best for making hot chocolate bombs?

Silicone molds are limited as far as the shapes that are available. But, they are easy to use and you can make a lot of hot cocoa bombs with them. One drawback is that they are more expensive than acrylic molds.

The drawback to acrylic molds is that they don’t peel away from the chocolate like the silicone molds do. What does that mean? It means that if the chocolate is not thick enough or happens to be brittle, you’ll end up with more broken shells than if you used a silicone mold.

How to Use Hot Cocoa Bombs

There is no trick to using a hot cocoa bomb, but my favorite way to use them is:

  1. Drop the hot cocoa bomb into a mug.
  2. Heat your milk (or water) in a measuring cup until hot.
  3. Pour the hot liquid over the hot cocoa bomb and watch it “explode”.

Making and exploding a hot cocoa bomb is so much fun! I never tire of seeing the marshmallows pop to the surface of the milk.

Cinnamon Hot Cocoa Bomb Recipe

Now that you’ve found this excellent resource that’s about hot chocolate bombs, you’re definitely going to want to keep up with this recipe for Cinnamon Hot Cocoa Bombs. So, be sure to pin it to your favorite holiday recipes board on Pinterest so you can find it again fast!

Cinnamon Hot Cocoa Bomb Recipe  + VIDEO
Yield: 6 Cinnamon Hot Chocolate Bombs

Cinnamon Hot Cocoa Bomb Recipe + VIDEO

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These easy cinnamon hot cocoa bombs are so simple but taste amazing.

Ingredients

  • 2 cups Red Candy Melts
  • 1 cup Hot Cocoa Mix
  • 2 tsp Cinnamon
  • 10 Cinnamon Jolly Rancher Candies
  • Miniature Marshmallows

Instructions

    1. In a microwave-safe bowl, heat the red chocolate candy melts for 30-second intervals and stir until the candy is completely melted, smooth and shiny.
    2. Spoon about 1 tablespoon of the melted chocolate into each of the half-sphere mold cups. Using the back of your spoon, coat the entire mold shape. Make sure to leave no holes in the chocolate.
    3. Place the prepared mold into the freezer for 3-5 minutes.
    4. Take the mold out of the freezer, then peel the little chocolate cups out of the mold.
    5. Put an empty ceramic or glass plate into the microwave, and heat it for about 30 seconds (the plate should be warm to the touch).
    6. Take one chocolate cup, and turn it upside down on the hot plate. Turn the cup on the plate, so that the chocolate edge melts a little and creates an even surface. Repeat with all cups.
    7. Combine the cinnamon with the hot cocoa mix.
    8. Take half of your chocolate cups and fill with about 1 tablespoon of hot cocoa mix and mini marshmallows as needed to fill the cup.
    9. Using the heated plate, re-heat the edge of each empty chocolate cup and seat on top of a filled chocolate cup. The two cups should seal together.
    10. Use a bit of leftover chocolate to smear around the seam, to assure a good seal.
    11. Unwrap the Jolly Rancher candies, put into a small bowl and microwave just until melted.
    12. Pour the Jolly Rancher liquid onto a flat pan covered with parchment paper. Put into the refrigerator to cool.
    13. Remove Jolly Ranger candies from refrigerator and break into pieces.
    14. Put a dollop of melted chocolate on top of one of the red chocolate balls, and put one or two pieces of the Jolly Rancher candy in it to look like a flame.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 620Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 407mgCarbohydrates: 144gFiber: 6gSugar: 99gProtein: 5g

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