Snickerdoodle Hot Cocoa Bombs
These delightful Snickerdoodle Hot Cocoa Bombs merge classic cinnamon-sugar cookie flavors with rich hot cocoa for a heartwarming beverage experience.
Ingredients
Hot Cocoa Base
- 6 tablespoons Hot Cocoa Mix Use your favorite mix, Ghirardelli recommended
- ⅔ cup Granulated Sugar Adds essential sweetness
- ⅓ cup Cocoa Powder Use Dutch-processed for a richer taste
- 1 pinch Kosher Salt Balances out the sweetness
Chocolate Shell
- 1 cup White Chocolate Chips Guittard or Ghirardelli recommended for silky melt
- ½ teaspoon Cinnamon For the chocolate mixture
Filling
- 2 teaspoons Cinnamon For filling
- 15-18 pieces Mini Marshmallows Adds fluffy goodness inside
Equipment
- 1 unit Silicone Chocolate Bomb Mold Essential for shaping the chocolate bombs
Instructions
Preparation
- In a mixing bowl, whisk together the sugar, cocoa powder, and pinch of kosher salt until fully combined to create the hot cocoa base. Set aside.
- In a medium pot, bring water to a gentle simmer. Place a heat-safe bowl on top and add the white chocolate chips. Stir continuously until smooth and melted, about 5-7 minutes. Stir in ½ teaspoon cinnamon.
Assembly
- Spoon a heaping teaspoon of melted chocolate into each cavity of the silicone molds and spread it up the sides. Freeze for 10 minutes until set.
- Once set, gently peel the chocolate cups from the mold.
- Fill each of three halves with 2 tablespoons of cocoa mix, ½ teaspoon of cinnamon, and 5-6 mini marshmallows.
- Cap the filled halves with chocolate, sealing tightly. Decorate the tops with more melted chocolate or cinnamon.
Serving
- In a mug, place a Snickerdoodle Hot Cocoa Bomb and pour about 1½ cups of steaming hot milk over it.
- Stir and enjoy as it melts!
Notes
Store bombs in an air-tight container at room temperature for up to 2 weeks. Can be made ahead and packaged as gifts.