Thank you for sharing!

When it’s cold outside (or not), a warm chocolatey drink is the most welcoming beverage I could think of to have. And because of the Christmas Season, I made us these overly beautiful to drink Poinsettia Hot Cocoa Bombs.

I’m really glad that I made several of these Chocolate bombs. They are fun and an easy way to make our Hot or warm cocoa drinks. Actually, they are so popular nowadays. You can find them with different looks and designs. They are all so pretty!

I choose to make these Poinsettia Hot Cocoa Bombs because they are so perfect for the season. I made more than enough, because I am going to give some of them away as gifts.

Hmmm. I suddenly thought of some Andes Mint Macarons with my Hot Cocoa Bombs. I like the combination of mint and chocolate.

How do we make the Poinsettia Hot Cocoa Bombs?

With only 5 ingredients, they are very easy to make. You can adjust how much of the fillings you wanna put in. You will need (paid links):

• 2 cups White Candy Melts
• 2 cups Mini Marshmallows
• 1 cup Christmas Sprinkles Mix (The sprinkles I used are no longer available, but the link is to sprinkles that are similar.) 
• Poinsettia Edible Decorations
• 2 cups Hot Chocolate Mix
• Gold Sparkling Sugar Sprinkles

You will also need bath bomb molds or cake pop molds and, if using bath bomb molds, I found it best to hold them steady in a cupcake tin.

To make the Poinsettia Hot Cocoa Bombs, here is what you should do:

To begin with, place the white candy melts in a microwave-safe bowl and melt in the microwave in 30-second increments, stirring between. Continue until the chocolate is melted and smooth.

Place 1 tablespoon melted candy melt into one half of a bomb mold. Using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.

Then place the chocolate-filled bomb molds into the freezer for 5 minutes.
Remove molds from the freezer and then gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold. Fill 6 of the molds with 1 tablespoon hot chocolate mix and 6-8 mini marshmallows.

Putting them together…

Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch (about 30 seconds). Carefully press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.

Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bombs.

Decorating the Poinsettia Hot Cocoa Bombs

Using a piping bag or a fork, drizzle a small amount of the remaining candy melts on the bottom of the assembled hot cocoa bombs then immediately follow by sprinkling some of the smaller sprinkles all over it.

I shaped mine like leaves on the bottom of my bomb.

Then place the hot cocoa bombs into the freezer for 5 minutes to get them to set. Then remove and drizzle a small amount of the remaining candy melts in a large swirl around the outside of the hot cocoa bombs then immediately sprinkle with gold sparkling sugar. 

Drizzle a small amount of the remaining melted candy melts on the very top of the hot cocoa bombs and press 2 or 3 of the edible poinsettia decorations into the chocolate. Then place the hot cocoa bombs into the freezer for 5 minutes to get them to set. Remove and store in an airtight container until you’re ready to use.

To use the hot cocoa bombs, place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted

Enjoy!

You should not forget to Pin this in your best Holiday Chocolates Pinterest Board. It’s a lot easier for you to get this recipe back again later.

Did you like this recipe?

Here are more Christmas cookies you can serve with your Hot Cocoa Bombs!

4 Ingredient Holly Cookies

Snowman Macarons

Santa Macarons

Thank you for sharing!