Intensive Cake Unit

Tag: hot cocoa bombs

Reese's Hot Cocoa Bombs
As all hot cocoa addicts do…
As a newly-converted hot cocoa bomb addict, once we make the classic chocolate flavor, of *course* we start branching out into different flavor additions!
Right after trying peppermint bark hot cocoa bombs… I opted to add mini peanut butter cups to make these Reese’s Hot cocoa bombs that looked like ornaments, and add some peanut butter to the filling! OH my gosh; so cute, so fun and SO good!
Why you’ll love these Peppermint Bark Hot Cocoa Bombs!
This recipe adds a great flavor to the endlessly-trendy cocoa bomb recipe. Doesn’t chocolate always gets better when you add peanut butter?
These Reese’s Hot Cocoa Bombs are SUPER easy to make, and they make fantastic Christmas gifts!
Plus also…an excuse to buy more Christmas sprinkles. I mean – need I say more?
I’ve included a couple links for tempering the semisweet chocolate for the base shells. That said – if you don’t want to bother tempering chocolate – don’t! 😉 They’ll look great and taste amazing either way. They make *incredible* hot cocoa, and amazing gifts! Recipe below!
You only need a few supplies – a half-dome silicone mold, semisweet chocolate, hot cocoa mix, peanut butter, mini marshmallows, and a mini Reese’s cup! Green candy melt drizzle + sprinkles are optional but recommended. 😉
As much fun as these are just to make, I think filming pouring milk over the bomb miiiiight have been my favorite part! (Having tried it a couple of different ways, I recommend aiming your pour at the ‘seam’ where the two shell halves meet. It helps to make the bomb come apart and melt more quickly.
These are SUPER easy to make – and they make great Christmas gifts! Recipe below!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

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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!

Prep Time20 minutes
Cook Time0 minutes
Decorating time15 minutes
Total Time35 minutes

Course: Drinks
Cuisine: American
Keyword: Christmas hot cocoa bombs, Peanut butter hot cocoa bombs, Reese's hot cocoa bombs

Servings: 6 hot cocoa bombs

Calories: 370kcal

Author: Sarah H

Equipment
Spatula with a candy thermometer in the center (optional, but I found it super helpful for tempering!)
piping bag, disposable
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 bomb | Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g
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!
Related:
Hot Cocoa Bombs
Peppermint Bark Hot Cocoa Bombs
January 2, 2021
Hot Cocoa Bombs
"Bomb? As in like a bath bomb?"
Honestly, when I heard 'Hot Cocoa Bombs' for the first time that was my first question. Lol.
I thought the name and concept were just weird, so I definitely didn't get all the hype until I tried my own hot cocoa bombs! OH my gosh. So fun and SO good! I think pouring milk over the bomb miiiiight have been my favorite part. And filming it was super fun too!
These are SUPER easy to make – no baking, no tempering, and one of the easiest things ever to decorate! They make *incredible* hot cocoa, and amazing Christmas gifts! Recipe below!
FAQs -
"Okay, hang on - so are these at all like bath bombs?"
Yes and no - no, they don't fizz or bubble or explode! Hot Cocoa bombs are basically hot cocoa mix and marshmallows contained in a chocolate shell. When hot milk (or water) is poured over the hot cocoa bomb, the shell melts and the cocoa mix and marshmallows can dissolve into the milk. (You may still have to stir it a bit to get everything to mix in evenly).
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

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Hot Cocoa Bombs

Definitely didn't get the hype - until I tried a Hot Cocoa Bomb for the first time! Beyond delicious and SO fun to pour hot milk over! (And in his recipe, the white chocolate doesn't need tempering!)

Prep Time20 minutes
Cook Time0 minutes
d15 minutes
Total Time35 minutes

Course: Dessert, Drinks
Cuisine: American
Keyword: Christmas hot cocoa bombs, Hot Cocoa Bombs

Servings: 6 hot cocoa bombs

Calories: 470kcal

Equipment
Silicone Hot cocoa bomb mold (6 cups - you can use just one mold, or use two for faster prep time!)
piping bag, disposable (for decorating)

Ingredients
2 cups white chocolate chips (12 ounces)
¾ cup Hot cocoa mix (12 Tablespoons)
1 cup mini marshmallows
¼ cup semisweet chocolate chips (2 ounces; for decorating)
Sprinkle mix of your choice (Optional but recommended! I used FancySprinkles ‘Vintage Tinsel’)

Instructions
Prep
Melt white chocolate chips in a microwave in 30-second intervals on 50% power or over a double boiler. (I recommend these methods because white chocolate can seize and harden if overheated).
Use a spoon or pastry brush to coat the inside of the silicone molds. Make sure to make the coating thick enough that the mold doesn't show through the chocolate. Cool until solid (this took me about 5-10 minutes in the fridge) and remove shells from molds. Repeat process if needed for a total of 12 half-shells.
Assembly
Now you’re ready to put them together! First – you need a way to melt the edges of the shells slightly so that they’ll stick together. I put a frying pan on the stove on low heat, and first melted the edges of half the white chocolate shells for 1-2 seconds until they evened out. You can also run a flat plate under hot water for 1-2 minutes, then dry it off and use that.
Add 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 white chocolate shells, seal the two edges of the shell together while the chocolate is still warm. Smooth seams if needed and allow them to cool.
Now to decorate!
Melt your semisweet chocolate in 30-second intervals on half power in the microwave. Transfer to a piping or zip-lock bag. Drizzle chocolate over the hot cocoa bombs and sprinkle with sprinkles before the chocolate hardens.
Annnd you’re done! Enjoy – or bag as an awesome Christmas gift!

Video

Nutrition
Serving: 1hot cocoa bomb | Calories: 470kcal | Carbohydrates: 44g | Protein: 2g | Fat: 18g
Did you make these Hot Cocoa Bombs?
Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
Other recipes you may love…
(Click / tap the photos to be taken to the recipe pages!)
December 17, 2020
Peppermint Bark Hot Cocoa Bombs
I couldn't understand what alllll the hype was about...
until I tried my own hot cocoa bombs! OH my gosh. So fun to make - and even more fun to pour milk over. Seriously; watching the bomb dissolve in the milk might have been my favorite part...but I won't lie, it was some dang good hot cocoa. So the actual favorite part might be a toss-up between the milk pour-over and the actual tasting.
Jury's out. Will update if I ever decide. In the meantime...
Why you'll love these Peppermint Bark Hot Cocoa Bombs!
This recipe adds a super fun flavor twist to the seemingly-endlessly-trending cocoa bomb recipe - chocolate always gets better when you add mint!
These Peppermint Bark Hot Cocoa Bombs are SUPER easy to make, and they make fantastic Christmas gifts!
I was a little underwhelmed with the first batch of hot cocoa bombs that I made with just semisweet chocolate. I didn't temper the chocolate that I used - so the shells looked dull and really cloudy. Tempered chocolate looks beautiful - but man. Tempering can be a bit of a bugger. White chocolate shells on top means you can skip the whole tempering process if you just don't feel like it!
Plus also...candy cane sprinkles. I mean - need I say more?
I've included a couple links for tempering the semisweet chocolate for the base shells. It's hard to see the bases though, so if you don't want to bother tempering chocolate - don't! 😉 They'll look great and taste amazing either way. They make *incredible* hot cocoa, and amazing gifts! Recipe below!
(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)

Print Recipe

Peppermint Bark Hot Cocoa Bombs

Hot Cocoa Bombs with a peppermint twist! The addition of peppermint makes delicious hot cocoa, and these hot cocoa bombs make great DIY gifts!

Prep Time20 minutes
Cook Time0 minutes
Decorating time15 minutes
Total Time35 minutes

Course: Dessert
Cuisine: American
Keyword: Christmas hot cocoa bombs, Hot Cocoa Bombs, Mint Hot Cocoa Bombs, Peppermint Bark Hot Cocoa Bombs

Servings: 6 hot cocoa bombs

Calories: 470kcal

Author: Sarah H

Equipment
Silicone Hot cocoa bomb mold (6 cups - you can use just one mold, or use two for faster prep time!)
Spatula with a candy thermometer in the center (optional, but I found this one super helpful for tempering!)
piping bag, disposable (for decorating)

Ingredients
1 cup white chocolate chips (6 ounces)
1 ¼ cup semisweet chocolate chips (8 ounces)
¾ cup 12 Tablespoons Hot cocoa mix (12 Tablespoons)
1 cup mini marshmallows
½ cup Crushed peppermint candy (1 Tablespoon inside each hot cocoa bomb; use the rest for decorating!)

Instructions
Prep
Melt white chocolate chips, and use a spoon or pastry brush to coat the inside of the silicone molds. Make sure to make the coating thick enough that the mold doesn't show through the chocolate. Cool until solid (this took me about 5-10 minutes in the fridge) and remove shells from molds.
Coat your molds again with semisweet chocolate, cool, and remove the shells.(You don't have to bother with tempering unless you want the shell bases to look shiny instead of a bit dusty. I've some trouble in the past tempering my semisweet chocolate – until I used SugarGeekShow’s microwave tempering method! The spatula I linked above was SUPER helpful!)
Assembly
Now you’re ready to put them together! First – you need a way to melt the edges of the shells slightly so that they’ll stick together. I put a frying pan on the stove on low heat, and first melted the edges of the semisweet chocolate shells for 1-2 seconds until they evened out. You can also run a flat plate under hot water for 1-2 minutes, then dry it off and use that.
Add 2 tablespoons of hot cocoa mix, 1-2 teaspoons of crushed peppermint candy, and as many marshmallows as will fit to each of your semisweet shells.
Melt the edges of the white chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.
Now to decorate! Re-melt your remaining semisweet chocolate a bit if needed, and transfer to a piping or zip-lock bag. Drizzle chocolate over the hot cocoa bombs and sprinkle with peppermint candy – 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 bomb | Calories: 470kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g
Did you make these Peppermint Bark Hot Cocoa Bombs?
Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! You can also leave a comment or recipe rating at the bottom of the page - it helps more people find the recipe!
Other recipes you may love...
(Click / tap the photos to be taken to the recipe pages!)
December 15, 2020