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Holiday Hot Chocolate Bombs

Hot chocolate bombs are chocolate shells filled with hot cocoa mix and mini marshmallows, sealed, then drizzled with white chocolate and topped with crushed candy canes. The two-coat shells chill until firm for a sturdy holiday treat that melts into a cozy drink.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling and setting 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Chocolate shells
  • 16 oz semisweet chocolate melting wafers divided (12 ounces for shells and 4 ounces for sealing)
Filling
  • 6 tbsp hot cocoa mix
  • 0.5 cup mini marshmallows
Decoration
  • 4 oz white chocolate melting wafers
  • 0.25 cup candy canes finely crushed

Equipment

  • 1 12-cavity, 2 1/2-inch silicone half-sphere mold
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the shells
  1. Set one 12-cavity, 2 1/2-inch silicone half-sphere mold on an 18x13-inch rimmed baking sheet.
  2. Set aside 4 ounces of the semisweet wafers for sealing, then microwave the remaining 12 ounces in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth.
  3. Spoon chocolate into each cavity and spread it in an even layer over the bottom and up the sides, taking care not to leave thin spots; refrigerate for 10 minutes.
  4. Spread a second coat of chocolate over each shell, then refrigerate for 15 minutes or until completely firm.
  5. Carefully peel the silicone mold away from the shells and set the shells open-side up on the baking sheet.
Fill and seal the bombs
  1. Put 1 tablespoon hot cocoa mix in each of 6 shells, then divide the mini marshmallows evenly among them.
  2. Melt the reserved 4 ounces of semisweet wafers in a microwave-safe bowl at 50% power in 20-second bursts, stirring after each, until smooth; reheat in 10-second bursts if it begins to thicken.
  3. Brush a thin ring of melted chocolate around the rims of the 6 empty shells, press one onto each filled shell, and hold each pair together for a few seconds; let stand for 10 minutes until the seams are firm.
Decorate the bombs
  1. Melt the white chocolate wafers in a microwave-safe bowl at 50% power in 20-second bursts, stirring after each, until smooth, then drizzle over the bombs and sprinkle with the crushed candy canes before the drizzle sets.

Notes

For neat shells, spread the chocolate evenly and avoid thin spots. Store in an airtight container in the refrigerator for up to 14 days; freezing is not recommended. For a dairy-free swap, use dairy-free chocolate wafers and a dairy-free hot cocoa mix.