Save An interactive dessert experience featuring homemade hot cocoa bombs and a vibrant selection of toppings, perfect for cozy gatherings or festive celebrations.
This is one of my favorite winter desserts to share with family and friends during the holiday season.
Ingredients
- Hot Cocoa Bombs: 400 g high-quality dark or milk chocolate, chopped, 8 tbsp hot cocoa mix, 16 mini marshmallows
- Toppings: 60 g crushed peppermint candies, 60 g mini chocolate chips, 60 g caramel bits, 60 g toffee bits, 60 g rainbow sprinkles, 60 g crushed cookies (e.g. Oreos, graham crackers), 60 g freeze-dried raspberries, 60 g shredded coconut
- To Serve: 2 liters whole milk (or milk alternative)
Instructions
- Step 1:
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 2:
- Using a pastry brush or spoon, coat silicone half-sphere molds with melted chocolate. Refrigerate for 10 minutes, then apply a second coat for stability. Chill until firm (about 15 minutes).
- Step 3:
- Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tbsp hot cocoa mix and 2 mini marshmallows each.
- Step 4:
- Warm a plate in the microwave. Gently press the edge of an empty shell onto the plate to slightly melt the rim, then place it atop a filled shell to seal. Smooth the seam with your finger or a little melted chocolate. Repeat for all bombs.
- Step 5:
- Arrange hot cocoa bombs on a tray. Set out bowls of each topping.
- Step 6:
- To serve: Heat milk until steaming but not boiling. Place a cocoa bomb in a mug, pour hot milk over it, and watch it open. Stir, then top with your choice of toppings.
Save My family always gathers around the topping bar, letting everyone customize their drink to their liking which creates a fun and cozy atmosphere.
Notes
Try adding ground cinnamon or chili powder for a spicy twist. White chocolate can be substituted for a sweeter bomb. Pair with whipped cream and a drizzle of caramel sauce for extra indulgence. For a vegan version, use dairy-free chocolate, plant-based milk, and vegan marshmallows.
Required Tools
Silicone half-sphere molds, pastry brush or spoon, mixing bowls, small microwave-safe plate, saucepan or microwave for heating milk, serving bowls for toppings.
Allergen Information
Contains milk, soy, and possible traces of nuts (depending on chocolate and toppings). Contains gluten if using certain cookies or toppings. Contains coconut (if using as a topping). Always check ingredient labels for allergens.
Save 
This topping bar turns a simple hot cocoa into an unforgettable treat for any occasion.
Recipe FAQs
- → What types of chocolate can I use?
Use high-quality dark or milk chocolate, and white chocolate for a sweeter alternative.
- → How do I seal the chocolate spheres properly?
Gently melt the rim of one half on a warm plate and press it onto the filled half, smoothing the seam with your finger or melted chocolate.
- → Can I customize the toppings?
Absolutely, choose from peppermint candies, chocolate chips, caramel bits, sprinkles, crushed cookies, coconut, and more to suit your taste.
- → How should I heat the milk?
Heat milk until steaming but avoid boiling to preserve creaminess and prevent scorching.
- → Are there vegetarian or vegan options?
Yes, opt for dairy-free chocolate, plant-based milk, and vegan marshmallows for a vegan-friendly version.