There’s something magical about hot chocolate bombs with marshmallows that makes winter feel like a warm hug. Imagine a rich, velvety chocolate shell waiting to burst open with marshmallow goodness when hot milk hits it. rich strawberry chocolate cake The aroma of melted chocolate and sweet marshmallows wafts through your kitchen, giving you the ultimate cozy vibe. strawberry crunch cookies For more inspiration, check out this red velvet cookie sandwiches recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What type of chocolate works best for hot chocolate bombs with marshmallows?
- Can I add flavors like vanilla or peppermint?
- How long do these hot chocolate bombs last?
- 📖 Recipe Card
Every time I make these hot chocolate bombs, I can’t help but reminisce about my childhood. There was something so thrilling about watching the chocolate melt away, revealing a treasure trove of marshmallows inside. These are perfect for chilly evenings or festive gatherings, promising an experience full of warmth and delight.
Why You'll Love This Recipe
- Making hot chocolate bombs is not only simple but also incredibly fun
- You can customize flavors and fillings to suit everyone’s taste
- Visually stunning, they make for a perfect gift or party treat
- Enjoy them on their own or as a delightful twist on traditional hot cocoa
I once surprised my friends with these during a game night, and let’s just say the excitement was almost contagious! The look on their faces when they saw the explosion of marshmallows was priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious treat: delicious s’mores cookies. pumpkin snickerdoodle cookies.
- Chocolate Melts: Choose high-quality chocolate melts for the best flavor; dark, milk, or white all work well.
- Silicone Molds: Use sturdy silicone molds to ensure easy removal of your hot chocolate bombs.
- Mini Marshmallows: Opt for fluffy mini marshmallows to create that delightful surprise inside.
- Cocoa Powder: A good quality cocoa powder adds depth and richness to the drink.
- Sugar: Adjust sweetness according to your preference; granulated sugar works best.
- Optional Toppings: Sprinkles or crushed candy canes add a festive touch and extra flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Start by melting the chocolate: In a microwave-safe bowl, heat your chocolate melts in increments of 30 seconds until completely smooth. Stir between heats for even melting.
Prepare the molds: Using a spoon or brush, coat the insides of your silicone molds with melted chocolate. Ensure even coverage by rotating and tapping gently to avoid air bubbles.
Let it set: Place the coated molds in the fridge for about 10-15 minutes until they harden completely. You want them firm enough to hold their shape without cracking.
Fill with goodness: Once set, carefully remove half of the shells from the molds. Fill each with mini marshmallows and cocoa powder, adding sugar as desired for sweetness.
Seal them up: Warm a plate in the microwave briefly, then place it on top of one half of your bomb to melt its edges slightly. Quickly press another half on top to seal it well.
Decorate and store: Once sealed, use remaining melted chocolate to drizzle over the top for decoration. Let them cool completely before storing in an airtight container until you’re ready to enjoy!
Now you’re ready to indulge in hot chocolate magic! Just drop one bomb into a mug of steaming milk, watch it dissolve into chocolaty bliss while anticipating that delightful explosion of marshmallows!
You Must Know
- Hot chocolate bombs with marshmallows are not just fun; they’re a cozy experience
- Each bite melts into a creamy delight that warms your soul, perfect for chilly nights or festive gatherings
- The aroma of chocolate alone is enough to brighten any day!
Perfecting the Cooking Process
Start by melting your chocolate until it’s smooth, then fill molds halfway before adding marshmallows. Seal them tightly and chill until firm for the best results.
Add Your Touch
Feel free to swap out regular chocolate for dark, white, or even flavored varieties. Add spices like cinnamon or peppermint for a unique twist!
Storing & Reheating
Store your hot chocolate bombs in an airtight container at room temperature. Reheat by pouring hot milk over them in a mug.
Chef's Helpful Tips
- Make sure to use high-quality chocolate for rich flavor; it’s worth it!
- Use silicone molds for easy removal and avoid broken bombs
- Don’t overfill your molds, or they will spill over when sealed
Creating hot chocolate bombs with marshmallows took me back to my childhood, where I’d eagerly wait for winter just to sip on something warm and delicious. For more inspiration, check out this frosted peppermint chocolate cookies recipe.
FAQ
What type of chocolate works best for hot chocolate bombs with marshmallows?
Dark or semi-sweet chocolate delivers the richest flavor and best melting results.
Can I add flavors like vanilla or peppermint?
Yes! A few drops of extract can elevate your hot chocolate bombs with marshmallows.
How long do these hot chocolate bombs last?
When stored properly, they can last up to two weeks at room temperature.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Hot Chocolate Bombs with Marshmallows
- Total Time: 0 hours
- Yield: Makes about 6 hot chocolate bombs 1x
Description
Hot chocolate bombs filled with marshmallows are a delightful winter treat that transforms your favorite hot cocoa into an unforgettable experience. Imagine dropping a delicious, chocolatey sphere into steaming milk and watching it burst open to reveal fluffy marshmallows and rich cocoa powder. This fun and customizable recipe is perfect for cozy nights or festive gatherings, bringing warmth and joy to every cup.
Ingredients
- 1 cup chocolate melts (dark, milk, or white)
- 1/2 cup mini marshmallows
- 1/4 cup cocoa powder
- 2 tbsp granulated sugar (adjust to taste)
- Optional toppings: sprinkles or crushed candy canes
Instructions
- Melt the chocolate melts in a microwave-safe bowl for 30 seconds at a time until smooth.
- Coat the insides of sturdy silicone molds with melted chocolate, ensuring even coverage.
- Refrigerate the coated molds for 10-15 minutes until firm.
- Remove half of the shells and fill each with mini marshmallows, cocoa powder, and sugar.
- Warm a plate in the microwave, then press it onto the edge of one half to slightly melt it. Quickly attach another half to seal.
- Drizzle melted chocolate on top for decoration and let cool completely before storing in an airtight container.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No cooking involved
- Cuisine: American
Nutrition
- Serving Size: 1 bomb (40g)
- Calories: 150
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
