This Gingerbread Hot Cocoa Bomb Recipe really got me motivated to create more Hot Cocoa Bomb Recipes. Keep reading to find out exactly what a hot cocoa bomb (or hot chocolate bomb) is and lots of other information you may have wondered about.
What is a Hot Chocolate Bomb?
A chocolate shell filled with warm, chocolate goodness. Yep, that’s what a hot chocolate bomb or a hot cocoa bomb is. You can customize your hot cocoa bomb to include hot chocolate mix, marshmallows and just about anything else you want to fill them with. It’s a fun and unique way to enjoy a cup of hot cocoa.
Want to See How to Make a Gingerbread Hot Cocoa Bomb?
Check out our recipe video on YouTube for how to make a gingerbread hot cocoa bomb. And while you’re there, be sure to subscribe so you can see all our epic recipe videos!
Can You Just Eat Hot Chocolate Bombs?
Yes, well, you don’t have to drink the hot cocoa…you can just eat it if you want to. If you LOVE chocolate, but prefer to eat it instead of drinking it, that’s up to you. You can break it in half, or you can just bite into it. Of course, eating it’s a little messier than popping it in a mug, but the great thing is that you can enjoy it however you like it best.
When I make a batch of delicious hot cocoa bombs, I sometimes leave the hot cocoa mix out of a couple. That way I don’t make such a mess when I decide to eat one straight up, without putting it into a mug with liquid.
How to Make Hot Cocoa Bombs
Keep reading to get the skinny on how to make hot cocoa bombs (just the basics). But, if you want the Gingerbread Hot Cocoa Bomb recipe, scroll on down to the bottom to get the deliciousness details!
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Ingredients to Make Hot Cocoa Bombs
There are only 3 ingredients in the basic hot cocoa bomb recipe:
- 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.
That’s it…those are the basic ingredients of a hot cocoa bomb! How much more simple could it be? You could probably make a zillion different flavors besides these Gingerbread Hot Cocoa Bombs (like cinnamon, cookies and cream, salted caramel, cookie butter, or mint, just to mention a few of my favorites). And, of course, there are a ton of different ways to make them, including customizing them for any occasion.
You’ll need a mold to make the chocolate shell, and silicone molds are what I recommend. The silicone molds produce the shiniest, prettiest hot cocoa bombs every time!
How to Make Hot Chocolate Bombs (Step-by-Step Basic Hot Cocoa Bomb Instructions)
It only takes about 20 minutes to make 3 hot cocoa bombs. How easy is that? You’re probably thinking that is impossible, but 20 minutes even includes the decorations on top! The first batch you make may take a little longer, but once you get the hang of it…well, you know.
For basic hot cocoa bombs (keeping in mind all the variations you can create), here’s the method I use:
- Pre-wash and carefully dry your molds, if they are new.
- Microwave the chocolate candy melts in a microwave-safe bowl for 30-second intervals (stirring after each 30-second interval). Continue to heat and stir until the candy is completely melted, smooth and shiny.
- Working with one mold at a time, spoon about a tablespoon of the melted chocolate into each of the mold cups. Coat the mold shape, using the back of a spoon. Make sure there no holes visible in the chocolate. It’s not necessary use a pastry brush, the back of your spoon will work just as well. And, bonus…that means you’ll have one less thing to clean up when you’re finished.
- Place the chocolate cups in the prepared mold into the freezer for between 3 and 5 minutes.
- Once the chocolate is set, remove the mold from the freezer. Then carefully peel the little chocolate cups out of the mold (be gentle–you don’t want to break the chocolate cups). If you want to make sure there are no fingerprints on your hot cocoa bombs, you can wear gloves, but I don’t feel it is necessary. If you work quickly, fingerprints should not be a problem.
- Heat an empty ceramic or glass plate in the microwave for about 30 seconds. The plate should be warm to the touch.
- Turn one chocolate cup upside down and rotate the uneven edge on the hot plate. The chocolate edge will melt a little and create an even surface. Repeat with each cup.
- Take half of your chocolate cups, add about 1 tablespoon of hot cocoa mix, and finish filling with mini marshmallows.
- Use the heated plate to re-heat the edge of each empty chocolate cup, then seat that half-sphere upside down on top of a filled chocolate cup. The two cups should seal together.
- Use a bit of leftover chocolate to smear around the seam, to assure a good seal.
- The chocolate balls can be decorated with sprinkles and/or drizzle as desired!
An airtight container, at room temperature, is the perfect place to store your completed hot cocoa bombs. You can put them in the fridge, but that can cause your chocolate to turn cloudy.
What chocolate is best for making hot chocolate bombs?
In my opinion, candy melts are the best chocolate for making hot chocolate bombs. They are available in a variety of colors, and some great flavor options are available, too. My experience has been that the results are very consistent when I use candy melts to make the perfect hot cocoa bomb.
Of course, any chocolate will do (chocolate chips or candy bars), if that’s your preference. However, you should be prepared to temper your chocolate, in case your chocolate cups are brittle or cracked.
Do I have to temper my chocolate?
Candy melts are made to use for chocolate molds, so you definitely will not need to temper your chocolate, if that’s what you’re using. On the other hand, you probably will need to temper your chocolate if you’re using chocolate chips or candy bars to make your delicious hot cocoa bombs.
Tempering the chocolate is what makes it have a smooth and glossy surface and keeps it from sticking to your fingers. It also helps to keep the finished chocolate from being brittle. If you do decide to use “not-candy-melt-chocolate”, you can try putting a thick layer of the chocolate in the mold. You could even try putting two coats of chocolate on the sides and edges…this might prevent the chocolate from cracking and falling apart when the cups are removed from the mold. If that doesn’t work, try tempering the “not-candy-melt-chocolate”.
If you’re planning to make about a ton of hot cocoa bombs, maybe you don’t want to buy a zillion bags of candy melts. When you think about that, it might not be the least expensive way to achieve hot cocoa bomb magic in those quantities. In fact, in that situation, making tempered chocolate might not be a terrible idea.
Can You Make Milk Chocolate Cocoa Bombs?
Of course you can make milk chocolate hot cocoa bombs! Fortunately, some candy melts are also made of milk chocolate. You can use milk chocolate candy melts, or you can use milk chocolate chips. Keep in mind that if you use chocolate that is not candy melts, you will probably need to temper the chocolate.
Can You Make White Chocolate Cocoa Bombs?
Even white candy melts are available (like the candy melts used in this Gingerbread Hot Cocoa Bomb Recipe). Hot cocoa bombs are so easy when you use candy melts! The truth is that whenever I’ve tried to make white chocolate hot cocoa bombs using “not-candy-melt-white-chocolate”, it’s always been a fail for me. If you’re looking for the easiest, most consistent way to make hot cocoa bombs, I recommend using the candy melts.
Vegan Hot Cocoa Bombs
Vegan and non-vegan hot cocoa bombs are made the same. Just substitute vegan ingredients for the candy melts and marshmallows, and you’re good to go. My favorite vegan ingredients for making hot cocoa bombs are:
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
Gel food coloring works best for coloring your candy melts or other chocolate. Regular food coloring doesn’t seem to mix well with the chocolate. It’s a great idea to also have some olive oil or other light-tasting cooking oil on hand. That way, if the chocolate starts to seize up, you can add a little oil (like a tablespoon for every half cup of chocolate–more if necessary) to make it smooth out again. This method is demonstrated in my Butterbeer Hot Cocoa Bombs video. Take a look…it might be helpful.
What mold is best for making hot chocolate bombs?
I depends on what shape you’d like to make. Silicone molds are not available in as many shapes as acrylic molds are. 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.
Acrylic molds don’t peel away from the chocolate like the silicone molds do. If your 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
Using a hot cocoa bomb is easy! Here’s my favorite way to use them:
- Drop the hot cocoa bomb into a mug.
- Heat your milk (or water) in a measuring cup until hot.
- Pour the hot liquid over the hot cocoa bomb and watch it “explode”.
Making and then exploding a hot cocoa bomb, like this Gingerbread Hot Cocoa Bomb, is a ton of fun! Watching those little marshmallows pop to the surface of the milk, then savoring the warm, rich chocolate is fantastic!
Gingerbread 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 Gingerbread Hot Cocoa Bombs. So, be sure to pin it to your favorite holiday recipes board on Pinterest so you can find it again fast!
So fast and SO YUMMY! These Gingerbread Hot Cocoa Bombs are definitely worth a try.
- 2 cups White Chocolate Melts
- 2 tbsp Molasses
- 1 cup White Hot Chocolate Mix
- Holiday Sprinkles
- 1 cup Mini Marshmallows
- 1-2 tbsp Olive Oil
- In a microwave-safe bowl, heat the white chocolate candy melts for 30-second intervals and stir until the candy is completely melted, smooth and shiny.
- Add the molasses to the white chocolate and stir until combined. If the chocolate starts to seize-up, add the olive oil 1 tbsp at a time, stirring until the chocolate liquifies again.
- 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.
- Place the prepared mold into the freezer for 3-5 minutes.
- Take the mold out of the freezer, then peel the little
chocolate cups out of the mold.
- 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. Turn the cup on the plate, so that the chocolate edge melts a little and creates an even surface. Repeat with all cups.
- Take half of your chocolate cups and put about 1
tablespoon of hot cocoa mix in each of 6 cups. Finish filling each of the 3 cups with 5-10 mini marshmallows each.
- 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.
- Use a bit of leftover chocolate to smear around the seam, to assure a good seal, if necessary.
- Put a dollop of melted chocolate on top of one of the white chocolate balls, and put a few sprinkles in it.
Amount Per Serving: Calories: 692Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 437mgCarbohydrates: 108gFiber: 3gSugar: 93gProtein: 8g