Whimsical, indulgent chocolate spheres filled with cocoa and marshmallows that melt into the ultimate cozy drink — the perfect treat to sip and share!

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📝 Description

Hot Chocolate Bombs are more than just a drink — they’re an experience. These beautiful, glossy chocolate spheres are filled with cocoa mix, mini marshmallows, and surprise add-ins, just waiting to explode into a rich, creamy hot chocolate when warm milk is poured over them.

They’re fun to make, absolutely adorable to gift, and totally customizable for holidays, birthdays, or cozy nights at home. Whether you're making them with kids or crafting elegant versions for gifts, hot chocolate bombs are the ultimate cold-weather DIY treat.

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🧂 Ingredients (U.S. Standard Measurements)

For the Chocolate Shells:

• 2 cups semi-sweet or dark chocolate chips (high quality, for best results)
• 1 teaspoon coconut oil (optional, for shinier chocolate)

For the Filling:

• ½ cup hot cocoa mix (store-bought or homemade)
• ½ cup mini marshmallows
• Sprinkles, crushed peppermint, or mini chocolate chips (optional)

For Serving:

• 6 cups hot milk (whole, almond, oat, or your favorite)

Makes approximately 6 hot chocolate bombs (using 2.5-inch molds)

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🍳 Instructions

1. Melt the Chocolate

In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until smooth. Stir in coconut oil for added shine, if using.

2. Coat the Silicone Molds

Spoon about 1 tablespoon of melted chocolate into each half-sphere mold. Use the back of a spoon or a pastry brush to evenly coat the entire inside. Place the molds in the fridge or freezer for 5–10 minutes until set. Repeat with a second layer for sturdier shells.

3. Fill the Bombs

Carefully remove chocolate halves from the molds. Fill half of the shells with 1 tablespoon hot cocoa mix, a few mini marshmallows, and any extras like sprinkles or crushed candy canes.

4. Seal the Bombs

Warm a small plate in the microwave for 30 seconds. Place an empty shell on the warm plate for a few seconds to slightly melt the edge, then press it onto a filled half to seal. Run your finger or the back of a spoon around the seam if needed to tidy up.

5. Decorate (Optional)

Drizzle with melted white chocolate and add festive sprinkles, crushed candy cane, or edible glitter for a fancy finish.

6. Serve

Place one hot chocolate bomb in a mug. Pour 1 cup of hot milk over the bomb and watch it burst open! Stir well and enjoy.

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🔁 Variation (From Me!)

✨ Unicorn White Chocolate Bombs

Use white chocolate instead of dark, fill with strawberry or vanilla-flavored cocoa mix, pastel marshmallows, and edible glitter. Drizzle with pink or blue candy melts for a magical twist!

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🧠 Tips & Tricks

• Use a silicone mold (2.5-inch round) for best release.
• For shiny shells, temper your chocolate or add a bit of coconut oil.
• Store in an airtight container at room temperature for up to 2 weeks.
• Want dairy-free? Use vegan chocolate and plant-based milk.
• Gift in cupcake liners inside clear treat bags tied with ribbon!

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🔢 Nutrition Facts (Per Bomb, without milk)

• Calories: 180
• Fat: 10g
• Carbohydrates: 20g
• Sugar: 17g
• Protein: 2g
• Sodium: 20mg