Move over Christmas hot chocolate bombs; these easy-to-make chocolate bombs take the mess and fuss out of the chocolate ball and put it into a super cute “cup” that allows full-scale cocoa powder and a convenient peppermint stir stick.
The best part of this better take on this viral chocolate recipe is that the cups help keep the contents steady and allow a delicious cup of holiday warm hot chocolate at the end.
Perfection!
Why you will love making Solo Cup Chocolate Bombs
Seasonal Fun – There is no doubt that chocolate reigns supreme in the fall months.
From cakes to cookies, mug cakes to smash hearts, working with chocolate is so much more than fudge.
Creativity – You may be used to the round spherical half-moon chocolate bombs that were a massive parge of 2020 trends.
Still, these chocolate bomb cups take that one step further with a more stable, more easily created mini bomb cup that looks like a glass of hot chocolate on its own!
Inspired By: As you know, Viral Recipes exist to help you take the FYP to the real world and show you how to make screen recipes in real life!
This new take on the trend was inspired initially by TikTok Creator @Ruewenah. I highly encourage you to follow her amazing content!
Ingredients
- small shot glass red solo cups – These mini red solo cups are meant to act as shot glasses or dessert cups and are typically found in the same aisle as disposable plastic cups. Get them on Amazon here.
- Packaging tape – The packaging tape acts to reclose the solo shot glasses. They need to be split prior to making the chocolate cups for easy release.
- White almond bark + chocolate almond bark – As noted below, I love using almond bark because its easy to melt and serves as a delicious additive to hot cocoa powder; however, there are other choices, like melts and real melted chocolate, for the cup.
- Powdered hot chocolate cocoa mix – Pick your favorite kind; we love this Nestle Tollhouse Cocoa in our house.
- dehydrated mallow bits – Mallow bits are the small dehydrated marshmallows with the little crunch. They go perfectly as a tiny topping and kids love them.
- mini candy canes – Mini candy canes act not only as the “straw” in the cup but a great stirring stick for melting into warm milk.
How to make Chocolate Bomb Cups
- Using scissors, snip one side of the mini red solo cups. Typically you will need pretty sharp scissors and take care not to get a finger.
- Use a small piece of packaging tape, folded in half, to cover the cut on the glass. The “half” will act as a tab to rip off the tape to remove the cup from the mold. Set aside.
- Add white almond bark to a small bowl and the chocolate almond bark to another small bowl. Microwave the chocolate on 50% power for 60 seconds and stir. Repeat the process until the chocolate is melted.
- Drizzle one spoonful of each color into each mold, swirling and spreading it to coat evenly. Sometimes a clean and new paintbrush can help with this. Pop into the freezer for 10 minutes or until the chocolate is set. Repeat the process with the remaining chocolate. Please make sure there are no weak points of chocolate, and it’s OK to make it with double or triple layers of chocolate to ensure a strong Bomb Cup. Let the red solo cups harden in the freezer for 10 minutes.
- Use a sharp knife to whack off the curved end to cut candy canes. Discard the curves and keep the sticks.
- To remove cups from molds, remove the tape and gently peel away the cup from the chocolate. Some of them required tearing the cup; some popped out quickly. Discard plastic cups.
- Preheat a small skillet over medium heat and remove. Gently place the chocolate cups, top side down, onto the skillet to even the top and smooth the chocolate. This only takes a few seconds. Set aside to harden.
- Place about two scoops of instant-powered hot cocoa into the chocolate cups and place a candy cane in the cup. Add additional cocoa until full. Smooth the tops and tamp down lightly to settle the hot cocoa powder.
- Melt the chocolate if hardened. Microwave at 50% power for 30 seconds, kneading until smooth. Snip the tip and pipe the chocolate on top of the cups to seal the cocoa in.
- Top with mallow bits while the chocolate is melted. Let stand completely until the chocolate is hard.
- To enjoy: Serve with a cup of warm milk. Add the cocoa bomb and stir using the peppermint stick until melted and mixed well.
Does the chocolate need to be tempered?
Typically almond barks and melting chocolates are explicitly meant for ease of use. Unlike “real chocolate,” you do not need to over-worry about the fuss of messing this up.
Choose candy that melts like Wilton or melts chocolate like Ghiradelli in the baking aisle.
If you choose to use actual chocolate (popular choices are dark chocolate shells), you will need to not only temper the chocolate but make sure you do not over-melt and seize the chocolate to a blob.
How do you use Chocolate Bomb Cups?
- Warm up a mug full of milk.
- Holding the peppermint stick, dunk into the glass and stir. The outer shell of the cup will melt, releasing the marshmallow and hot chocolate powder. Stir and enjoy.
Flavor Variations & Expert Tips
- Change the melting chocolate colors like red and green or even all-white chocolate for an excellent cup for seasonal decorations.
- Add in a sprinkle of nutmeg, cinnamon, or pumpkin pie spice on the inside with cocoa powder.
- Skip the cocoa powder and fill up the chocolate solo cup with real marshmallows or bits of crushed peppermint.
- Add Andes Mints that melt and provide a delicious melted mint and chocolate flavor!
Related Viral Dessert Recipes
- Pokemon Hot Chocolate Bombs is perfect for a themed party.
- This Harry Potter Cocoa Bombs recipe is seriously so fun!
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Solo Cup Chocolate Bombs (TikTok)
Ingredients
- 4 oz. white almond bark
- 4 oz. chocolate almond bark
- hot chocolate powder mix
- dehydrated mallow bits
None Food Items
- small shot glass solo cups
- packaging tape
Instructions
- Using scissors, snip one side of the mini red solo cups from the top to the bottom. Typically you will need pretty sharp scissors and take care not to get a finger.
- Use a small piece of packaging tape, folded in half, to cover the cut on the glass. The "half" will act as a tab to rip off the tape to remove the cup from the mold. Set aside.
- Add white almond bark to a small microwave safe bowl and the chocolate almond bark to another small bowl.
- Microwave the chocolate on 50% power for 60 seconds and stir. Repeat the process until the chocolate is melted.
- Drizzle one spoonful of each color of melted chocolate into each mold, swirling and spreading it to evenly coat with a pastry brush. Pop into the freezer for 10 minutes or until chocolate is set.
- Repeat the process with the remaining chocolate. Make sure there are no weak points of chocolate and it's fine to make it with double or triple layers of chocolate to ensure a strong Bomb Cup.
- Add any leftover chocolate into a ziplock baggie and set aside.
- Let the red solo cups harden in the freezer for 10 minutes.
- To cut candy canes, use a sharp knife to whack off the curved end. Discard the curves and keep the sticks.
- NOTE: Prior to removing chocolate if you notice any thin spots, add another layer of chocolate and freeze before attempting to remove. To remove cups from molds, remove the tape and gently peel away the cup from the chocolate. Some of them required tearing the cup, some popped out easily. Discard plastic cups.
- Preheat a small skillet over medium heat and remove. Gently place the chocolate cups, top side down, onto the skillet to even the top and smooth the chocolate. This only takes a few seconds. Set aside to harden.
- Place about 2 scoops of hot cocoa powder into the chocolate cups and place a candy cane in the cup. Add additional cocoa until full. Smooth the tops and tamp down lightly to settle the powder.
- Melt the excess chocolate in the bag if hardened. Microwave at 50% power for 30 seconds, kneading until smooth.
- Snip the tip of the baggie and pipe the chocolate on top of the cups to seal the cocoa in a layer of chocolate all the way to the edges.
- Top with dehydrated mallow bits while the chocolate is melted. Press in slightly if necessary. Let stand completely until the chocolate is hard.
- To enjoy: Serve with a cup of warm milk. Add the cocoa bomb and stir using the peppermint stick until melted and mixed well. The hot cocoa mix will release into the hot milk.
Notes
Does the chocolate need to be tempered?
Typically almond barks and melting chocolates are explicitly meant for ease of use. Unlike “real chocolate,” you do not need to over worry about the fuss of messing this up. Choose candy that melts like Wilton or specifically melt chocolate like Ghiradelli in the baking aisle. If you choose to use actual chocolate (popular choices are dark chocolate shells), you will need to not only temper the chocolate but make sure you do not over melt and seize the chocolate to a blob.How do you use Chocolate Bomb Cups?
- Warm up a mug full of milk.
- Holding the peppermint stick, dunk into the glass, and stir. The outer shell of the cup will melt releasing the marshmallow and hot chocolate powder. Stir and enjoy.
Nutritional information is an automated estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator or app.
Nutrition
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