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Snickerdoodle Hot Cocoa Bombs

A delightful fusion of snickerdoodle cookies and hot cocoa, these homemade cocoa bombs are a cozy treat for every season, perfect for gatherings or warming up on chilly nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 bombs
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Hot Cocoa Filling
  • 6 tablespoons Hot Cocoa Mix Use your favorite brand for a rich taste.
  • ⅔ cup Granulated Sugar Opt for organic if possible.
  • ⅓ cup Cocoa Powder Dutch-process cocoa recommended for deep flavor.
  • 1 pinch Kosher Salt Enhances sweetness.
  • 2 teaspoons Cinnamon For filling; add extra for flavor.
  • 15-18 pieces Mini Marshmallows Can use regular or flavored marshmallows.
Chocolate Shell
  • 1 cup White Chocolate Chips Use high-quality chocolate; Ghirardelli recommended.
  • ½ teaspoon Cinnamon For chocolate coating.
Tools
  • 1 Silicone Chocolate Bomb Mold Essential for shaping.

Method
 

Preparation
  1. In a mixing bowl, whisk together the sugar, cocoa powder, and a pinch of kosher salt for the filling.
  2. Fill a medium pot almost halfway with water and bring it to a gentle simmer over low heat. Place a heat-safe bowl on top, add white chocolate chips, and stir continuously until smooth and melted (about 5-7 minutes). Add in the ½ teaspoon of cinnamon and mix well.
  3. Carefully coat the insides of each cavity in your silicone mold with the melted chocolate, ensuring an even layer. Freeze for about 10 minutes until set.
  4. After the chocolate has hardened, carefully remove the chocolate cups from the mold. Fill half of them with your cocoa powder mixture, a sprinkle of cinnamon, and 3-4 mini marshmallows.
  5. To seal the bombs, gently melt the rims over warm water and press them onto the filled halves. Use extra melted chocolate to seal the edges, if needed, and decorate with additional melted chocolate.
  6. To serve, place a hot cocoa bomb in a mug and pour over steaming hot milk. Stir to mix and enjoy as it transforms into delicious hot chocolate.

Notes

Keep in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Enjoy making these with family for a fun bonding experience.