Best 4 Cocoa Bombs Recipes
Indulge in the ultimate chocolatey delight with our cocoa bombs, a mesmerizing treat that combines the richness of hot chocolate with a touch of magic. These enchanting spheres are crafted from a delicate chocolate shell, filled with layers of luscious hot chocolate mix, mini marshmallows, and a surprise center that bursts with flavor upon contact with warm milk. Immerse yourself in a symphony of textures and flavors as the cocoa bomb melts, releasing a cascade of creamy hot chocolate, fluffy marshmallows, and a secret ingredient that tantalizes your taste buds. Our collection of cocoa bomb recipes offers a variety of delectable options, from classic milk chocolate to decadent dark chocolate, each adorned with delightful toppings and fillings. Get ready to embark on a sweet journey as you discover the magic of cocoa bombs, transforming your ordinary cup of hot chocolate into an extraordinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
30 DECADENT HOMEMADE HOT COCOA BOMBS RECIPES
This list of amazing homemade hot cocoa bombs is perfect for giving you inspiration for the next delicious cup of cocoa!
Provided by Katie Hale
Categories Beverages
Number Of Ingredients 30
Steps:
- Follow these easy tutorials to create your own new favorite hot cocoa bombs!
COCOA BOMBS
These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
Provided by Chocolatl
Categories Dessert
Time 18m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
HALLOWEEN HOT COCOA BOMBS
This simple method for tempering chocolate will give you smooth, shiny hot cocoa bombs. Use a good-quality bittersweet chocolate with at least 70% cacao for best results. You can make the bombs ahead of time, but wait until right before serving to cover them in the webbing.
Provided by Food Network Kitchen
Categories beverage
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. The tempered chocolate will be thick and about 90 degrees F.
- Divide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edge of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.)
- Wearing latex gloves, gently remove the chocolate half-spheres from the molds. Set on a piece of parchment paper on your work surface. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres.
- Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
- To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Stretch the webbing over and around the bombs. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Add 2 candy eyes or a spider to each, if desired.
- To serve, heat 6 to 8 ounces milk per bomb until very hot. Add to mugs and drop in the bombs. Enjoy, stirring to melt the chocolate.
HOT CHOCOLATE BOMBS
These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. -Rashanda Cobbins, Taste of Home Food Editor
Provided by Taste of Home
Time 9h
Yield 6 chocolate bombs
Number Of Ingredients 6
Steps:
- Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 10g protein.
Tips:
- Make sure to use high-quality chocolate for the best flavor. A good rule of thumb is to use chocolate that is at least 70% cacao.
- If you don't have a silicone mold, you can use a muffin tin lined with parchment paper or foil. Just be sure to grease the mold or parchment paper well so that the cocoa bombs come out easily.
- Be careful not to overfill the cocoa bombs with hot liquid. This can cause them to burst.
- If you're using a flavored syrup or extract, be sure to taste the cocoa bomb before adding more. You don't want it to be too sweet.
- Store the cocoa bombs in an airtight container in a cool, dry place. They will keep for up to 2 weeks.
Conclusion:
Cocoa bombs are a fun and easy way to enjoy a warm, decadent treat. They're perfect for parties, gifts, or just a special treat for yourself. With a little creativity, you can create cocoa bombs in any flavor you like. So get creative and have fun!
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