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Homemade XOXO Valentines Hot Cocoa Bombs recipe
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XOXO Valentine's Hot Cocoa Bombs Recipe

Homemade white chocolate spheres filled with hot cocoa mix, sprinkles, and mini marshmallows, then decorated with XOXO candies. These XOXO Valentines Hot Cocoa Bombs are the bomb!
Course Drinks
Cuisine American
Keyword chocolate, hot chocolate, hot cocoa, hot drinks
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 hot cocoa bombs
Calories 645kcal
Author Alaina Bullock
Cost $15

Equipment

  • 6 Sphere Silicon Mold

Ingredients

  • 10 oz white melting chocolate wafers Ghirardelli
  • 6 tbsp hot cocoa mix store-bought or homemade
  • 1 cup mini marshmallows
  • cup candy sprinkles Valentine's Day colors
  • 1 package XOXO candy
  • 1 tube cookie icing white

FOR SERVING

  • 6 cups hot milk

Instructions

TO MAKE HOT COCOA BOMBS

  • In a microwave-safe bowl, melt the white chocolate according to package instructions. Stir until smooth.
  • Set the silicone mold on a baking sheet or something similar that will support it and can be placed into the fridge.
  • Pour about ½ to 1 tablespoon of melted chocolate into the well of the silicone mold. Using a food-safe paintbrush or the back of a spoon push the chocolate up the sides and evenly coat the mold. Make sure the chocolate goes all the way up the sides of the mold. Repeat for all molds.
  • Transfer the molds on the baking sheet to the refrigerator for about 30 minutes (or 10 in the freezer) until chocolate sets.
  • Once set, remove from the fridge and check for any thin spots. If you see any, add a second layer of chocolate, and return to the fridge to set.
  • Once the chocolate has hardened, carefully remove the candy from the molds. Place them on a cool baking sheet (you can use the same one that they were originally on if you want).
  • Heat a small skillet until it is just warm. Take one of the chocolate shell halves and place it open-side-down (round end facing up) on the warm surface, just until the edges begin to melt and soften. Keep your other shells away from the heat as they can melt quickly.
  • Now place that shell with the softened edge (open side up) back on the baking sheet and fill with 1 to 1.5 tablespoons of hot cocoa mix, sprinkles, and some mini marshmallows.
  • Warm another chocolate shell half on the hot surface, and then, working quickly, place it on top of the filled shell. The melted edges will act as glue sealing the two halves of the hot cocoa bomb together.
  • Use your finger, the back of a spoon, or paintbrush to smooth the seam and fill in any cracks or uneven edges.
  • Repeat, until all hot cocoa bombs are done, and then return them all to the refrigerator for another 15 to 30 minutes to allow chocolate to completely set.
  • Once set, use the cookie icing as glue to add the XOXO candy to the hot cocoa bomb.
  • Allow the icing to completely dry before serving or storing the hot cocoa bombs.

TO SERVE

  • Add a hot cocoa bomb to a mug filled with hot milk or water. As or after it melts, stir and enjoy!

Notes

*Nutrition facts are an estimate only and are not guaranteed to be accurate. Please see a registered dietitian for any special diet advice.

Nutrition

Serving: 1bomb | Calories: 645kcal