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The Best Mocha Hot Chocolate Bombs
I know I am late to the hot chocolate bombs party, but I couldn’t resist any longer!
They just look so fun and with being home so much I am always looking for things I can do with the kids to get them off their screens.
If you haven’t made hot chocolate bombs yet I highly recommend you do.
Once you master the shell, which isn’t hard at all, you can get really creative and try all kinds of flavour combos.
Today I am sharing my Mocha Hot Chocolate Bombs recipe for you to try.
I always leave out the espresso in the ones I make for Bella and instead add some sprinkles inside.
©Aimée Geroux | https://extremecouponingmom.ca
The Best Mocha Hot Chocolate Bombs
Grab the kids and head to the kitchen to make the best mocha hot chocolate bombs.
These Mocha Hot Chocolate Bombs are creamy, rich and that kick of espresso transforms this into a little warm cup of heaven!
What You Will Need:
Mocha Hot Chocolate Powder
- 1 cup superfine or powdered sugar
- 1/2 cup unsweetened cocoa
- ¼ cup chopped chocolate
- 2 tablespoons instant espresso powder
- 2 tablespoons powdered milk, optional
Mocha Hot Chocolate Bombs
- 16 ounces chocolate candy coating (see notes)
- 1 cup hot chocolate powder
- 1/2 cup mini marshmallows
- Sprinkles, for garnish
- Silicone mold
Yields: 6 Mocha Hot Chocolate Bombs
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How To Make The Best Mocha Hot Chocolate Bombs
Follow along with The Best Mocha Hot Chocolate Bombs step-by-step process photos and then find the printable recipe below!
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Gather all of the ingredients you will need to make your hot chocolate bombs.
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Make the Hot Chocolate Powder
Place all of the ingredients in a mason jar or small bowl.
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Shake or mix it up until combined and then set aside.
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Make the Hot Chocolate Bomb
Melt the chocolate candy coating according to the package directions.
Scoop about 2 tablespoons of melted chocolate into each of the silicone wells.
NOTE: You may need another tablespoon of chocolate if you’re making very large bombs.
Use a spoon or spatula to ensure that the cavity is well covered with a thick layer of chocolate.
Transfer the chocolate molds to the refrigerator for five minutes.
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Once the chocolate has fully hardened, remove the chocolate cups from the mold.
Fill one chocolate cup with about 2 tablespoons of your prepared mocha hot chocolate powder and 5-7 mini marshmallows.
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Heat a nonstick pan over medium-low heat.
Place the rim of an unfilled chocolate mold on the pan for 2-3 seconds, or until you can see it start to melt.
Then, place the two chocolate halves together and press gently to seal together.
Place the filled chocolate bomb back into the fridge for 5 minutes to set.
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Drizzle with additional melted chocolate.
You can even add some sprinkles on top of the drizzled chocolate if desired.
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To Serve
Place the hot chocolate bomb in a large mug.
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Fill the mug with warm milk and stir to melt the bomb and release the marshmallows.
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Top with some more marshmallows.
©Aimée Geroux | https://extremecouponingmom.ca
The last thing to do is take that first sip and enjoy!
The Best Mocha Hot Chocolate Bombs
Ingredients
Mocha Hot Chocolate Powder
- 1 cup superfine or powdered sugar
- 1/2 cup unsweetened cocoa
- ¼ cup chopped chocolate
- 2 tablespoons instant espresso powder
- 2 tablespoons powdered milk, optional (see notes)
Mocha Hot Chocolate Bombs
- 16 ounces chocolate candy coating (see notes)
- 1 cup hot chocolate powder
- 1/2 cup mini marshmallows
- Sprinkles, for garnish
Instructions
Make the Hot Chocolate Powder
- Place all of the ingredients in a mason jar or small bowl.
- Shake or mix it up until combined and set aside.
Make the Hot Chocolate Bomb
- Melt the chocolate candy coating according to the package directions.
- Scoop about 2 tablespoons of melted chocolate into each of the silicone wells. NOTE: You may need another tablespoon of chocolate if you’re making very large bombs.
- Use a spoon or spatula to ensure that the cavity is well covered with a thick layer of chocolate.
- Transfer the chocolate molds to the refrigerator for five minutes.
- Once the chocolate has fully hardened, remove the chocolate cups from the mold.
- Fill one chocolate cup with about 2 tablespoons of your prepared mocha hot chocolate powder and 5-7 mini marshmallows.
- Heat a nonstick pan over medium-low heat. Place the rim of an unfilled chocolate mold on the pan for 2-3 seconds, or until you can see it start to melt. Then, place the two chocolate halves together and press gently to seal together.
- Place the filled chocolate bomb back into the fridge for 5 minutes to set.
- Drizzle with additional melted chocolate. You can even add some sprinkles on top of the drizzled chocolate if desired.
To Serve
- Place the hot chocolate bomb in a large mug.
- Fill the mug with warm milk and stir to melt the bomb and release the marshmallows.
- Top with some more marshmallows and enjoy.
Notes
Powdered milk is optional in this recipe but it will make the hot chocolate extra creamy!
I highly recommend using chocolate candy bark but if you’d prefer to use tempered chocolate, it will work in this recipe as well! Chocolate candy bark will melt smooth and shiny and harden easily -- melted chocolate that has been tempered will not.
If you don’t want to make your own hot chocolate powder, you can use your favourite store-bought mix and add the instant espresso powder to make the mocha flavour.
I recommend using gloves when making the hot chocolate bombs so you don’t leave any fingerprints behind.
©Aimée Geroux | https://extremecouponingmom.ca
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LeAnn St. Vincent says
My mom LOVES mocha so I’m definitely going to give these a shot for the holidays! Thank you for sharing 🙂