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Reese's Hot Cocoa Bombs
These Reese's Hot Cocoa bombs feature chocolate, peanut butter, marshmallows, and a mini Reese's cup to make them look like ornaments!
Equipment
- Spatula with a candy thermometer in the center (optional, but I found it super helpful for tempering!)
- Silicone Hot cocoa bomb mold (I love this mold I bought on Amazon!)
Ingredients
- 1 ¼ cup Semisweet chocolate chips (8 oz)
- 6 teaspoons Peanut butter
- ¾ cup 12 Tablespoons Hot cocoa mix
- 1 cup Mini marshmallows
- 6 Mini Reese’s cups
- ¼ cup Green candy melts – for decorating (2 oz)
- 1 Tablespoon Sprinkles – optional but recommended! I used FancySprinkles 'Rockefeller'
Instructions
Prep
- I recommend tempering your semisweet chocolate – do not panic; you can do this in the microwave! I love SugarGeekShow’s microwave method, and this spatula with a candy thermometer was SUPER helpful! (If you don’t want to temper your chocolate that’s 100% fine; just know the shells may get a dull 'dusty' look on the outside. Buuut considering they’re just going into hot milk – really not a big deal!)
- Coat your silicone molds – make sure to spread the chocolate thick enough that the mold doesn’t show through. Cool until completely solid, and remove the shells from the mold. Repeat the process to make the remaining 6 shells (unless you’re smarter than I am and purchased 2 molds).
Assembly
- First, melt the edges of the shells slightly - so that the edges are flat and even and will stick together. I put a frying pan on the stove on low heat, and first melted the edges of the first 6 of my shells for 1-2 seconds until they were flat and even.
- Add 1 teaspoon of peanut butter, 2 tablespoons of hot cocoa mix, and as many marshmallows as will fit to the shells with the evened edges.
- Melt the edges of the remaining chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.
Decorating
- Now to decorate! Melt your candy melts in 10-second intervals in the microwave, and transfer to a piping or zip-lock bag (don’t overheat or they can burn – smelly and you have to start over).
- Use either candy melts or a bit of melted chocolate to stick the mini Reese's cups to the ornaments. Drizzle candy melts over the hot cocoa bombs and sprinkle with sprinkles – and you’re done! Enjoy – or bag as an awesome Christmas gift!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1hot cocoa bombCalories: 370kcalCarbohydrates: 42gProtein: 4gFat: 18g
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Did you make these Reese's Hot Cocoa Bombs? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
How far in advance can I make the chocolate molds? Wanting to make for Christmas.
I made these probably a week or so ahead of when I gave them away. I honestly haven’t done much experimenting with making them further ahead than that, though I don’t see why you couldn’t! The only issue you might run into would be chocolate ‘bloom’ or that whitish sheen that can develop on tempered chocolate with too much moisture or temperature flux. Even if that happens though, the chocolate itself will still be just fine to eat! I might also use something like PB2 or another peanut butter powder instead of regular peanut butter; I’d worry the cocoa mix would dry out the peanut butter and cause clumps that would make lumpy hot chocolate. If you make them further in advance let me know how it goes! 🙂