Christmas Hot Cocoa Bombs

christmas hot cocoa bombs on wooden platter with tree in background

Print Recipe

5 from 20 votes

Don't miss out on these festive and fun Christmas Hot Cocoa Bombs!

Prep Time15

Chill10

Total Time25

Course: Beverages

Cuisine: American

Servings:

Calories: 477kcal

Author: Corinne Schmitt

Ingredients

2 cups Dark Green Candy Melts
1/2 cup Red Candy Melts
2 cups Hot Chocolate Mix
2 cups Mini Marshmallows
Gold Sparkle Gel
1/2 cup Christmas Present Sprinkles

Instructions

Place dark green candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 2 tablespoons melted candy melts into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Put the bomb molds into the freezer for about 5 minutes of time.
Take the frozen molds out of the freezer and give the sides a gentle tap. Press on one side of the frozen chocolate so that it slides out easily of the mold.
Use 6 of the molds and add in 2 tablespoons of the hot chocolate mix, 1 teaspoon of sprinkles, and about 8 mini marshmallows.
Take a plate or a bowl that has a flat bottom and put it in the microwave long enough for the surface to be warm to the touch.
Take one of your empty bomb molds and put it open side down on the plate and hold it there for about 10 seconds. This will melt the very edge of the mold.
As soon as you notice that it's melting, take it and press it down onto the top of the filled mold half. This will connect them and make them a whole circle.
Put the red candy melts into a microwave-safe bowl and melt them according to the directions that can be found on the package.
Using a fork, drizzle the red melted candy and the sparkle gel over the top of the hot cocoa bombs. Don't forget to add on the sprinkles.
Once done, put them in the freezer for about 5 minutes to firm. Remove and store in container until ready to use.

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