Christmas Hot Chocolate Bombs

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Christmas Hot Chocolate Bombs with red and green candle melts are the perfect seasonal fun. Perfect as holiday gifts or to just enjoy, these marshmallow bursting Christmas cocoa bombs are delightful in well known Christmas colors. Easy step by step instructions to enjoy this delicious and FUN recipe this year. Customize and get creative with peppermint pieces, chocolate candies or even make a snowman!

Prep Time15 mins

Cook Time0 mins

freeze15 mins

Course: Dessert Recipes

Cuisine: American

Servings: bombs

Calories: 159kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1/3 bag red candy melts
1/3 bag dark green candy melts
M&M's
mini marshmallows

Instructions

Add candy melts to a resealable sandwich bag but do not seal. Place bags on a microwave safe plate into the microwave and microwave for 60 seconds at 50% powder. Remove from microwave and knead bag. Return to microwave and repeat the process. Knead until smooth.
Snip the corner tip of each bag and drizzle a few dollops of each color into 6 silicone molds.
Use end of the knife to swirl the chocolate and spread it evenly into the mold. Make sure there's enough melted chocolate around the rim of the mold to prevent thin spots.
Add molds to a cookie sheet and freeze the mold for 15 minutes.
Carefully remove spheres from freezer and mold and set on a plate.
Heat a small pan over low heat.
Place marshmallows and candy (or whatever you like) into one side of the chocolate sphere and set aside. Place the other color sphere onto the hot pan to gently melt the edges for just a few seconds and press spheres together. Melting one side heats up the chocolate just a bit and allows two sides to pair together.
Set completed chocolate ball aside to harden. Repeat the process until you have 3 chocolate balls.
Let Christmas Chocolate Bombs stand at room temperature to harden or place in the freezer to quickly set.
To make hot cocoa, heat milk until hot but not boiling.
Place the chocolate bomb into coffee mug and pour warm milk over the bomb, melting it. Stir to melt completely and enjoy.

Notes

Keep the Cracks at Bay: When filling the mold, make sure it's an edge to edge and the chocolate isn't too thin in one section.

Freezer: There are some ideas that Christmas hot chocolate bombs cannot be stored in the freezer, but we have never had any issues storing ours in the freezer. We kept our chocolate bombs in the freezer three months last year and pulled out the extras to use during that time frame with no issues. While the chocolate (mainly if you use ordinary chocolate) had a slight discoloration, the taste and texture were fine.

Storage Tips: Once wholly hardened and cooled, wrap individually in cellophane and tie for holiday gifts or add to a large gifting box for the holiday season. If putting in a box, place a piece of parchment paper between bombs to prevent any sticking.

Spices: Don't just head for cocoa mix; add a bit of cinnamon, nutmeg, or pumpkin spice to vary the taste.

Nutrition