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These Cherry-Coded Hot Chocolate Bombs transform cozy evenings into a celebration. These decadent chocolate spheres burst open in steaming milk to release a ruby-rich cherry cocoa and clouds of marshmallow. My favorite treat for when you want a little drama in your dessert mug, especially around the holidays.
The first time I made these I slipped one into my daughter’s mug and her eyes lit up as pink swirls of chocolate and little marshmallows rose to the top. Now she requests them at every sleepover.
Ingredients
- Semi sweet or dark chocolate: Chopped or use chocolate chips. Choose quality chocolate with a high cocoa content for rich flavor.
- Coconut oil: Gives shine and helps unmold the shells. Use refined for no coconut taste.
- Powdered hot cocoa mix: Forms the backbone of the filling. Opt for a beloved store brand or homemade version.
- Powdered freeze dried cherries: Brings out vibrant fruitiness. Look for bright red cherries with no added sugar.
- Powdered sugar: For balanced sweetness. Use fine sugar to avoid grittiness.
- Vanilla powder: For warmth and roundness. Adds luxury if you have it.
- Mini marshmallows: Ensures the classic gooey melt. Use fresh for best puffiness.
- White chocolate chips: Softens the flavor and adds pockets of creaminess. Great with dark shells for contrast.
- White chocolate for decoration: Creates contrast when drizzled. Choose high quality for easy melting.
- Red or pink food coloring: Infuses festive color into white chocolate. Avoid gel colorings that can seize chocolate.
- Sprinkles or edible glitter: Adds sparkle. Perfect for parties and extra whimsy.
Instructions
- Melt the Chocolate:
- Chop your chosen chocolate and place it in a microwave safe bowl. Add coconut oil if using. Microwave in 30 second bursts, stirring well each time, until fully smooth. Silky melted chocolate sets up glossy shells.
- Coat the Molds:
- Spoon or brush a thin even layer of melted chocolate inside each half sphere silicone mold. Turn the mold in your hands to let chocolate coat the sides. Refrigerate molds about ten minutes so the layer hardens.
- Double Layer for Sturdiness:
- Add a second layer of chocolate to reinforce the shells, especially around edges. Return to the fridge and chill about ten more minutes. Shells should look fully opaque and easily release from the mold when firm.
- Unmold the Shells:
- Carefully peel each shell out of the silicone. Press gently at the mold bottom to pop out the chocolate.
- Mix the Cherry Cocoa:
- Combine hot cocoa mix, crushed powdered cherries, powdered sugar and vanilla powder in a small bowl. Stir well so the cherry bits are distributed and no lumps remain.
- Fill the Bombs:
- Add one tablespoon cherry cocoa mix to half the shells. Tuck in several mini marshmallows and a few white chocolate chips. Make sure the fillings sit mostly in the center.
- Seal the Bombs:
- Heat a microwave safe plate for twenty seconds. Take an empty shell and briefly rub its rim on the plate to melt the edge. Gently press it atop a filled shell, aligning the seams and sealing as the chocolate bonds.
- Decorate:
- Color melted white chocolate with a drop of red or pink food coloring. Drizzle the tinted chocolate over each bomb with a spoon or piping bag. Top with sprinkles or edible glitter for a festive flourish.
- Serve:
- To enjoy, place a finished bomb in your favorite mug. Pour eight to ten ounces of hot milk over the bomb. Watch as the shell melts and marshmallows pop up. Stir until the cocoa is fully dissolved and drink up.
My grandmother used to tuck dried cherries into her holiday fudge so using them here always brings back those sweet kitchen moments.
Storage Tips
Store completed hot chocolate bombs in a cool dry spot inside an airtight container. Layer with parchment if stacking. Keep away from moisture to prevent the chocolate from sweating or turning dull. If gifting, add each to a cupcake liner inside a small box for safe sharing.
Ingredient Substitutions
Replace coconut oil with neutral vegetable oil if preferred. For a vegan bomb, use dairy free chocolate and vegan marshmallows. You can swap freeze dried raspberries for cherries for a bright tart spin. If you do not have vanilla powder, use a drop of liquid vanilla extract in the cocoa mix but go lightly.
Serving Suggestions
Dress mugs with a swirl of whipped cream and extra cherry pieces when serving at gatherings. For a fun brunch treat, offer with pancakes topped with cherry preserves. These bombs make a gorgeous edible favor for winter weddings or Valentine’s parties.
Cultural Context
Hot chocolate bombs are a playful modern twist on classic American cocoa. Inspired by trendy confetti cakes and surprise inside desserts, these chocolate orbs became famous in the late 2010s for their wow factor at home parties. The cherry cocoa filling pays tribute to classic cordial candies and soda fountain flavors.
Seasonal Adaptations
Decorate with different colors for holidays such as green for St Patrick Day. Gold glitter for New Years. Make with orange tinted drizzle for autumn gatherings. Add a dash of cinnamon to the cocoa mix in winter months. Use all white chocolate for a snowy effect.
These hot chocolate bombs are as much fun to make as to drink. Enjoy the colorful burst in every mug and share the cheer at your next special gathering.
Common Questions About Recipes
- → Can I use milk chocolate instead of dark chocolate for the shells?
Yes, milk chocolate works beautifully for the shells; just be aware it will yield a sweeter taste and a softer finish.
- → How should I store the finished chocolate bombs?
Keep them in an airtight container at a cool room temperature for up to one week to maintain freshness and prevent melting.
- → What type of milk is best for making the drink?
Whole milk yields a rich, creamy result, but any dairy or non-dairy milk, like almond or oat, can be used to taste or diet.
- → Can I add more cherry flavor?
Add a drop of cherry extract to the cocoa mix or sprinkle finely chopped dried cherries inside for a boost in fruity flavor.
- → Are there vegan options for these bombs?
Use dairy-free chocolate and vegan marshmallows for a completely plant-based treat. Double-check all ingredient labels for compatibility.
- → Do I need special molds?
Silicone half-sphere molds make assembly easy, but any small round molds designed for chocolate work well.