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Chocolate Fudge Hot Cocoa Bombs with Chocolate Drizzle

Chocolate Fudge Hot Cocoa Bombs with Chocolate Drizzle

These Chocolate Fudge Hot Cocoa Bombs have a special twist! Each hot chocolate bomb has a delicious piece of chocolate fudge.
5 from 1 vote
Prep Time 30 mins
Cook Time 3 mins
Keep in refrigerator 30 mins
Total Time 1 hr 3 mins
Course beverages
Cuisine American, Canadian
Servings 10 Hot cocoa bombs
Calories 435 kcal

Equipment

  • 1 small skillet over very low heat
  • 2 Silicone Sphere Molds (Amazon, Showcase, etc.)
  • 1 disposable piping bag
  • 1 cookie sheet fitted with wax paper

Ingredients
  

  • 30 oz Milk Chocolate melting wafers about 900 grams or 3 3/4 cups
  • 8 tbsp milk hot cocoa mix
  • ½ lb chocolate fudge see our recipe and omit the nuts or use store bought cut into ½ in cubes
  • 1 cup mini marshmallows
  • 1 cup mini chocolate chips

Instructions
 

HOW TO MAKE THE CHOCOLATE FUDGE HOT COCOA BOMBS

  • Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
  • Using a heat safe bowl, pour into the bowl and place the remaining of the melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth.
  • Using a spoon, spoon about 1 to 2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold.
  • Lightly shake the extra chocolate back into the bowl.
  • Place the coated molds into the fridge for 15 to 30 minutes or until it’s set.
  • Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
  • Carefully place the mold onto the cookie sheet.
  • Repeat steps with remaining molds.
  • Scoop some melted chocolate into the piping bag and set aside. You might have to reheat again in the microwave for 15 second intervals.
  • You should now have 12 half sphere molds.
  • Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  • Carefully take the open side of the sphere and place it onto the plate to melt off the uneven edges to create a smooth edging.
  • Place the shell back onto the cookie sheet and allow the edge to harden.

BUILDING THE COCOA BOMB

  • Scoop about 1 tbsp of the hot cocoa mix into the bottom of each of the 4 sphere molds (the 4 sides you melted the edge).
  • Add a few mini marshmallows in the sphere.
  • Place a piece of fudge in the centre.
  • Place each top of the shell back onto the warm pan to melt the edges for a few seconds.
  • Quickly place the melted edges onto the filled shell and gently press down.
  • Cut the tip off the piping bag and drizzle over the cocoa bombs.
  • Sprinkle some mini chocolate chips.
  • Allow to set before enjoying in a 8oz/1 cup of steaming milk!

Nutrition

Serving: 1Hot cocoa bombCalories: 435kcalCarbohydrates: 66gProtein: 2gFat: 19gSaturated Fat: 15gTrans Fat: 1gCholesterol: 6mgSodium: 167mgPotassium: 31mgFiber: 1gSugar: 61gVitamin A: 78IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword chocolate fudge hot cocoa bombs, hot beverages, Hot chocolate, Hot chocolate bombs, hot cocoa bombs, recipe
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