Cherry Coded Hot Chocolate Bombs (Printable Version)
Decadent chocolate shells reveal cherry cocoa and marshmallows for a vibrant, sweet beverage treat.
# The Ingredients You'll Need:
→ Chocolate Shells
01 - 10.5 oz semi-sweet or dark chocolate, chopped or chocolate chips
02 - 1 teaspoon coconut oil, optional
→ Cherry Cocoa Mix
03 - 6 tablespoons powdered hot cocoa mix
04 - 3 tablespoons freeze-dried cherries, finely crushed
05 - 2 tablespoons powdered sugar
06 - 1/2 teaspoon vanilla powder, optional
→ Filling
07 - 1/2 cup mini marshmallows
08 - 2 tablespoons white chocolate chips, optional
→ Decoration
09 - 1.75 oz white chocolate, melted
10 - Red or pink food coloring
11 - Sprinkles or edible glitter, optional
# Step-by-Step Instructions:
01 - Melt chopped chocolate and coconut oil, if using, in a microwave-safe bowl in 30-second bursts, stirring between intervals until the texture is smooth and fluid.
02 - With a pastry brush or spoon, coat the interior of silicone half-sphere molds with a thin, even layer of melted chocolate. Refrigerate molds for 10 minutes until set.
03 - Apply a second layer of chocolate for durability and refrigerate for an additional 10 minutes or until fully solidified.
04 - Carefully remove the set chocolate shells from the molds and set aside.
05 - In a small mixing bowl, combine hot cocoa mix, finely crushed freeze-dried cherries, powdered sugar, and optional vanilla powder, stirring until homogeneous.
06 - Spoon 1 tablespoon of cherry cocoa mix into half of the chocolate shells. Add several mini marshmallows and a few white chocolate chips as desired.
07 - Warm a plate in the microwave. Gently press rim of each empty shell against the warm plate to slightly melt the edge. Promptly join it with a filled shell, pressing lightly to create a smooth seam.
08 - Tint melted white chocolate with red or pink food coloring. Drizzle decoratively over the hot chocolate bombs. Add sprinkles or edible glitter as desired. Allow to set completely.
09 - Place a chocolate bomb into a mug. Pour 8 to 10 fluid ounces (240–300 ml) of hot milk over the bomb and stir until fully dissolved and marshmallows float.
# Additional Tips::
01 -
- Made with pantry staples and simple ingredients
- Combines homemade and shortcut elements for fuss free results
- Dramatic presentation with customizable decorations
- Cherry hot cocoa is a unique twist on traditional
- Ready start to finish in about half an hour
02 -
- Each bomb is a generous serving perfect for a special treat
- Cherry and chocolate complement each other beautifully
- These freeze well for up to one month in an airtight container
- Freeze dried cherries give an intense burst of color and tang that you just do not get from extract
03 -
- Let chocolate cool slightly before brushing into molds to avoid pooling at the bottom
- To unmold easily gently peel the silicone away from the shell rather than pressing the shell itself
- For perfectly smooth seams use gloved hands when joining the halves so you do not leave fingerprints
- A little patience as the shells chill goes a long way for a flawless finish