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 Notes:
01 -
To intensify the cherry flavor, incorporate a drop of cherry extract into the cocoa mix blend.
02 -
For a vegan alternative, substitute standard mini marshmallows with plant-based versions and opt for vegan chocolate.
03 -
Finished chocolate bombs should be stored in an airtight container at a cool room temperature for up to one week.