Santas Favorite Hot Cocoa Bombs - sweet comfort dessert

I’m so excited to share Santas secret hot cocoa bombs with you today!

These magical chocolate spheres burst open when hot milk hits them, releasing cocoa powder and tiny marshmallows that dance to the surface.

They’re surprisingly easy to make and absolutely perfect for cozy winter nights or holiday gifts.

Whether you’re a chocolate novice or seasoned candy maker, you’ll love watching faces light up when that chocolate shell melts away.

Want to know what makes these Santa’s absolute favorite version?

Contents show

Ingredients

Semi-sweet chocolate chips (or high-quality chocolate bar)
Granulated sugar
Cocoa powder
Kosher salt
Chocolate milk powder
Mini marshmallows
Sprinkles (optional)

Recommended Tools

Creating hot cocoa bombs is a fun holiday project that requires a few specific tools to get those perfect chocolate spheres. With the right equipment on hand, you’ll be able to craft these delightful treats that melt beautifully when hot milk is poured over them, revealing marshmallows and cocoa mix inside.

Silicone Sphere Molds:
Essential for creating the hollow chocolate shells that form the base of your cocoa bombs.
Microwave-Safe Bowl:
Necessary for melting chocolate chips safely without burning them.
Food-Grade Paintbrush:
Helps you evenly coat the inside of the molds with melted chocolate for uniform shells.
Mixing Bowls:
Perfect for combining sugar, cocoa powder and salt to create your chocolate milk powder mixture.
Kitchen Scale:
Ensures precise measurements of chocolate and filling ingredients for consistent results.
Small Warming Plate:
Useful for warming the edges of the chocolate shells to seal them together properly.

Instructions for Santas Favorite Hot Cocoa Bombs

Let’s make these magical hot cocoa bombs that will absolutely wow your family and friends!

First, mix ⅔ cup granulated sugar, ⅓ cup cocoa powder, and a pinch of kosher salt together to create your chocolate milk powder base. This homemade mix will taste SO much better than store-bought!

Next, grab 1 cup of semi-sweet chocolate chips and melt them until smooth and glossy. This is where quality matters, folks! Chocolate with cocoa butter melts like a dream, so don’t skimp here.

Now for the fun part! Brush or pour your melted chocolate into silicone molds. Make sure you coat each mold twice for strength—nobody wants a cocoa bomb casualty! Pop them in the refrigerator until they’re completely firm.

Once your chocolate shells are ready, fill half of each shell with your chocolate milk powder mixture (about 2 tablespoons per bomb) and add 3 tablespoons of mini marshmallows divided between your bombs. These little marshmallows are what create that magical “explosion” when hot milk hits them!

Ready for the tricky part? Warm the rim of an empty chocolate half-shell (a quick touch on a warm plate works wonders) and carefully press it to a filled half, sealing the edges to form a perfect sphere.

Feeling fancy? Drizzle some extra melted chocolate on top and add sprinkles for a festive touch! Your cocoa bombs should be stored in a cool, dry place until you’re ready for the big reveal.

When serving, simply place one bomb in a mug and pour hot milk over it. Watch the magic happen as the shell melts away and those marshmallows come floating to the top! Give it a good stir to make sure all that chocolatey goodness is fully incorporated.

Go ahead—make a batch this weekend and prepare for some serious oohs and aahs!

Pro Tips

When sealing the chocolate halves together, use a hot plate or warm your finger and gently run it along the edge of one shell for a smoother join that won’t crack or leak when hot milk is poured over it.

Substitutions & Variations

Santas favorite hot cocoa bombs can be customized in countless ways to suit different tastes preferences and dietary needs.

White Chocolate Wonder: Substitute white chocolate for semi-sweet chips and add vanilla powder to the filling for a creamy sweet alternative.
Peppermint Twist: Add crushed candy canes to the filling and mix peppermint extract into the chocolate coating for a refreshing holiday flavor.
Spiced Mexican Chocolate: Mix cinnamon, cayenne pepper and a pinch of nutmeg into your cocoa powder blend for a warming spiced version.
Vegan Delight: Use dairy-free chocolate chips, plant-based marshmallows and coconut milk powder instead of traditional ingredients.
Mocha Madness: Add 1 tablespoon of instant espresso powder to the cocoa mix for a caffeinated twist that coffee lovers will appreciate.
Dark Chocolate Raspberry: Use dark chocolate (70% cacao or higher) and add freeze-dried raspberry pieces to the filling for a sophisticated flavor combination.

Leftovers & Storage Tips

Proper storage is the key to enjoying your hot cocoa bombs long after you’ve made them.

I store mine in an airtight container in a cool, dry place—never the fridge! They’ll stay perfect for up to three weeks.

Just keep them away from heat sources that might melt your masterpieces.

Planning ahead? Make a double batch and surprise friends with these delightful treats!

Add Hot Milk