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M&M Hot Cocoa Bombs

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Hot Cocoa Bombs are all the rage this year. And, after the year we’ve had, we all deserve to enjoy some chocolaty goodness. These M&M Hot Cocoa Bombs (or hot chocolate bombs if you refer to it that way) do have a learning curve but they’re not too difficult to make.

Whether you call the hot cocoa bombs or hot chocolate bombs, the result is delicious.

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Molds are in stock at Jane.com and they’re currently on sale. Grab yours here.

Want some hot cocoa goodness in an easy dessert? Check out this crazy easy mug cake.

M&M Hot Cocoa Bombs

These M&M Hot Cocoa Bombs are fun to give as gifts or to make just because. You can also substitute other candies for the M&Ms. You can also use Reese’s Pieces, or chop up other candy bars, such as Heath Bars, Snickers Bars or Milky Ways for a different twist on this treat.

 

Ingredients For Hot Cocoa Bombs

I prefer using the candy melts because they are designed for confections and melt really nicely. The milk chocolate chips require a little more stirring but produce a glossier finish on your hot cocoa bomb.

You will also need bath bomb molds or silicone molds. I using the two-part bath bomb molds, like these, I found it best to hold them steady in a cupcake tin.

The spheres are more traditional but you can make them any shape you want or use whatever silicone mold you have on hand, as long as the centers are hollow to fit the hot cocoa.

 

Instructions for M&M Hot Cocoa Bombs

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 gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold. If you’re using silicone molds, peel the silicone away from the chocolate versus the other way around. 

Fill 6 of the molds with 1 tbsp hot chocolate mix, 1 tbsp M&M candies, and 6-8 mini marshmallows.

To seal your hot chocolate bombs together, you can do a few different things. I’ve used melted chocolate and a piping bag here to make a nice little border. This seals up quickly and is the way to go if you’ve got extra melted chocolate on hand, which you almost always will.

You can also heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch and 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 both edges together. This will join the two halves of the hot cocoa bomb.

Using a piping bag or a fork, place a tsp of the remaining chocolate candy melts on top of the assembled hot cocoa bombs then immediately follow by placing an additional 3-4 M&M’s on this chocolate dab.

If you want a more finished or decorated look for your hot chocolate bombs, you can pipe or paint a thin layer of melted chocolate around the seam and decorate with colored sugar, sprinkles, or additional candies. Personally, I don’t mind a little bit of imperfection and I don’t like all that extra stuff in my hot cocoa – but you might!

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 chocolate 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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