Description
Mexican hot cocoa bombs blend rich chocolate with cinnamon-spiced warmth, creating a delightful winter treat. Sweet chocolate spheres melt dramatically into creamy milk, releasing marshmallows and chocolate chips for an indulgent moment where comfort meets pure chocolate bliss.
Ingredients
Scale
Main Chocolate Components:
- 10 ounces (280 grams) Ghirardelli milk, dark, or white chocolate melting wafers
Cocoa and Marshmallow Fillings:
- 6 tablespoons hot cocoa mix
- 1 cup mini marshmallows
Liquid Component:
- 6 cups hot milk
Instructions
- Carefully temper dark or milk chocolate in a microwave-safe bowl, stirring at 30-second intervals until completely smooth and glossy.
- Position a clean silicone sphere mold on a sturdy baking sheet to prevent accidental movement during the chocolate shaping process.
- Using a small spoon, delicately coat each hemisphere of the mold with 1/2 to of melted chocolate, ensuring thorough and even coverage along the entire interior surface.
- Place the chocolate-lined mold into the freezer for approximately 10 to 12 minutes, allowing the chocolate shells to firm and solidify completely.
- Remove the mold from the freezer and inspect each chocolate hemisphere for potential thin or weak sections, reinforcing those areas with an additional thin layer of melted chocolate.
- Return the mold to the freezer for another 5 minutes to set the reinforced areas.
- Gently extract the chocolate hemispheres from the silicone mold, handling them carefully to prevent cracking.
- Warm a clean skillet or metal plate until slightly heated, then briefly touch the rounded edge of a chocolate hemisphere to create a smooth, even surface.
- Place the warmed hemisphere on a parchment-lined baking sheet and fill with of high-quality hot cocoa mix and 10 to 12 miniature marshmallows.
- Repeat the edge-warming process with a second chocolate hemisphere and carefully press it onto the filled half, creating a seamless, sealed sphere.
Notes
- Prep this delightful treat on a clean, flat surface with all ingredients within reach for smooth assembly.
- Chocolate coating thickness matters; aim for an even, sturdy shell that won’t crack when handling the bombs.
- Use high-quality chocolate for the most luxurious and rich flavor that melts beautifully when hot liquid is added.
- Silicone molds make creating perfect spheres effortless, ensuring consistent size and shape for professional-looking results.
- Store completed hot cocoa bombs in an airtight container at room temperature for up to two weeks, preventing moisture from compromising their structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg