Hot cocoa balls are delightful customizable gifts that are easy to make at home! This recipe includes mini marshmallows and colorful sprinkles for extra festive - and tasty! - holiday treats.
Prep Time3 minutesmins
Cook Time2 minutesmins
Total Time32 minutesmins
Course: Dessert, Drinks, Holiday, How To
Cuisine: American, Holiday
Servings: 6balls
Calories: 549kcal
Author: Sommer Collier
Equipment
Microwave-safe bowl
2 ½ inch silicone sphere mold set (2 sheets, 6 wells each)
Clean dry paint brush
Extra bowl and plate
Piping bag (or plastic bag with corner snipped off)
Place the melting chocolate wafers in a microwave safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30 seconds increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating. *This helps to “temper” the chocolate so that it stays shiny, and does not turn cloudy, after it has dried.
Use the paint brush to paint a layer of chocolate into the sphere molds. Be generous with the first layer, but make sure the chocolate doesn’t pool in the bottom. Refrigerate until the chocolate spheres have hardened. Then repeat with a second layer of chocolate. Refrigerate again until hard. *Depending on how thick you layer the melted chocolate, you may want to add a third layer. Shoot for spheres that are 1/8th inch thick.
Meanwhile set out another small mixing bowl. Add the cocoa mix, ground cinnamon, and salt. Mix well.
Once the chocolate spheres have hardened, carefully remove them from their molds. You can flip the molds over and use them to stabilize the half-spheres if needed. Use a tablespoon to scoop approximately 3 tablespoons of cocoa mix into six of the half-spheres. Place 10-12 mini marshmallows on top of the cocoa mix.
Scoop the rest of the melted chocolate into a piping bag. Place the sprinkles on a shallow plate for rolling. One at a time, pipe a line of chocolate around the filled half-spheres. Use an empty sphere to top it before the chocolate has time to dry.
Allow the completed hot chocolate balls to dry for about one minute, then carefully roll the messy chocolate line in sprinkles to decorate. Set aside and allow them to dry the rest of the way. Repeat with the remaining balls. *If needed use the paintbrush to brush extra chocolate around the line so it is wet when you roll the balls.
How To Use Cocoa Balls:
Gently lower one hot chocolate bomb into a wide mug.
Poor 8+ ounces of HOT milk over the top of the ball.
Allow it to sit and melt for 30 seconds, then stir and enjoy!
Video
Notes
Pro Tip:Couverture chocolate is made to have a high sheen. However, the more you handle the balls, the more you muddle the shiny exterior. Consider wearing clean rubber gloves when you attach and roll the chocolate spheres. OR use silicone wrapped tongs to handle the balls.Possible Cocoa Mix Add-Ins:
Peppermint baking chips
Caramel baking chips
Instant coffee granules
Cayenne pepper
Gift Wrapping Tips:Wrap the cocoa bombs individually in cellophane bags to give as gifts. Consider placing one wrapped cocoa bomb in a cute mug for a fun holiday present.Hot chocolate balls will keep well for up to 2 months. Store in cellophane or an airtight container and keep at room temperature in a cool, dry place.