With the first day of Winter upon us, we’re sharing this tasty recipe for how to make chocolate covered cherry hot cocoa bombs.
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Making Hot Chocolate Bombs
Since hot cocoa bombs are such a hit in our house with all the kids, we previously shared this round up of 24 unique recipes for making all different kinds of hot cocoa bombs. Is there anything more Wintry than enjoying a cup of hot choclate after some time spend outdoors? These two things go hand-in-hand, especially here where we live in South-Western, Ontario Canada.
Since these tasty treats are topped with marashino cherries, I consider them to be more for the adults than the kids, at least in my house anyways. Although theyre loaded with marshmellows and sprinkles so I’ll just make a portion of the batch without the cherries for the little ones to enjoy too.
Ingredients
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- Silicon Mold
- 2 cups Mini Marshmallows
- ½ cup Maraschino Cherries
- ½ cup White Chocolate Candy melts
Chocolate Covered Cherry Hot Cocoa Bomb Recipe
Preparing the Chocolate Molds
Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Place the chocolate filled bomb molds into the freezer for 5 minutes.
Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
Filling the Chocolate Molds
Fill 6 of the chocolate cups with 2 tbsp hot chocolate mix, 2-4 cherries, and 6-8 mini marshmallows. Be sure to leave at least 6 cherries for use to decorate the hot cocoa bombs.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
Place the remaining chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
Place white chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Next, place the white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs in the opposite direction of the first drizzle.
Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Place a cherry squarely in the dribble.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
Using the Hot Cocoa Bombs
To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
More Winter-Themed Beverages and Desserts
Some of our favorite recipes at this time of year include these snow-capped pecan cookies, hersey kiss cookies and this tequila cranberry spritzer.
Kiss Cookies 
Pecan Shortbread Cookies 
Tequila Cranberry Spritzer
What are some of your favorite Winter traditions?
Chocolate Covered Cherry Hot Cocoa Bomb Recipe
Equipment
- Silicon Mold
Ingredients
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- ½ cup White Chocolate Candy melts
- 2 cups Mini Marshmallows
- ½ cup Maraschino Cherries
Instructions
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and peel the silicone away from the chocolate to release it from the mold.
- Fill 6 of the chocolate cups with 2 tbsp hot chocolate mix, 2-4 cherries, and 6-8 mini marshmallows. Be sure to leave at least 6 cherries for use to decorate the hot cocoa bombs.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, you can add more chocolate melts around the edge to firm-up that joint.
- Place the remaining chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs.
- Place white chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place the white chocolate candy melts into a piping bag or zipper-top bag and cut a tiny corner off, so you can drizzle the chocolate over the hot cocoa bombs in the opposite direction of the first drizzle.
- Add an additional dribble white chocolate candy melts to the top of each hot cocoa bomb. Place a cherry squarely in the dribble.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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