Cocoa Bombs Chocolate Spheres (Printable Version)

Decadent chocolate spheres filled with cocoa mix and marshmallows create a cozy treat for any occasion.

# What You'll Need:

→ Chocolate Shells

01 - 10.5 oz high-quality semi-sweet or milk chocolate, chopped

→ Filling

02 - 6 tbsp instant hot cocoa mix
03 - 2.1 oz mini marshmallows
04 - 2 tbsp chocolate chips or sprinkles (optional)

→ Decoration

05 - 1.75 oz white chocolate, melted
06 - Festive sprinkles

# Directions:

01 - Gently melt the chocolate in a microwave or double boiler, stirring frequently until smooth.
02 - Use a pastry brush or spoon to coat the inside of 12 half-sphere silicone molds (2-inch diameter) with a thick, even layer of melted chocolate.
03 - Refrigerate the chocolate-coated molds for 10 minutes to set the shells.
04 - Add a second thick layer of chocolate to the molds and chill for an additional 10 minutes for sturdiness.
05 - Carefully unmold the hardened chocolate shells.
06 - Fill 6 chocolate halves with 1 tbsp cocoa mix, 0.35 oz mini marshmallows, and optionally a few chocolate chips or sprinkles.
07 - Warm a small plate in the microwave; gently press the edge of an empty shell onto the warm plate to slightly melt it, then immediately press it onto a filled half to seal. Repeat for all cocoa bombs.
08 - Drizzle melted white chocolate over the sealed bombs and add festive sprinkles. Allow to set at room temperature.

# Expert Advice:

01 -
  • They look impossibly elegant but are actually forgiving to make—even small imperfections disappear once they're wrapped up as gifts
  • The moment your hot water hits that chocolate shell and everything swirls together is pure kitchen theater that never gets old
  • You can customize the filling endlessly, making them feel personal and special every single time
  • They store for two weeks, so you can make a batch when inspired and enjoy them whenever the craving hits
02 -
  • The warm plate trick for sealing is essential—I tried gluing them together with room-temperature chocolate once and they fell apart. The gentle warmth creates an actual seal, not just a temporary connection.
  • Don't chill the finished bombs in the refrigerator, or condensation will form and make them look cloudy. Room temperature storage keeps them glossy and gorgeous for up to two weeks.
03 -
  • Invest in quality silicone molds with clean edges—they make removal infinitely easier and help your shells come out more perfectly shaped
  • Temper your chocolate expectations at first; your early bombs might not be flawless, but they'll taste absolutely delicious, and that's what matters most

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