Mocha Hot Chocolate Bombs
These Mocha Hot Chocolate Bombs with coffee flavor are all the rage this holiday season! Make this recipe ahead of time as an edible holiday gift, fulfill a chocolate craving, or a holiday dessert tray addition.
Unless you’ve been living under a rock for a year (I wouldn’t blame you because I’ve wanted to just hide away, also), you know that Hot Chocolate Bombs are breaking the internet. I’ve tried Galaxy Hot Chocolate Bombs and they are obviously amazing. Today I’m sharing Mocha Hot Chocolate Bombs with you as this is one of my favorite versions. I think it might be one of your favorites too as it contains…wait for it…coffee!
The hot chocolate bombs first started as a trend on TikTok, then spread across Pinterest, and now they’re just basically everywhere. I think this is for good reason, as they are super fun and delicious. This one is a great recipe to get you started if you’ve never tried them before.
These melting chocolate balls of deliciousness take drinking a cup of hot chocolate from zero to hero really quickly. Thank you baby Jesus that they’re actually borderline easy to make and even kids can help make them with you.
Basically, white or milk chocolate is formed in baking molds, then filled with hot cocoa mix, and your mix-ins of choice. The mix-ins you choose will fill the “bomb”. When these Mocha Hot Chocolate Bombs get dropped into the bottom of a mug, you add hot water or milk, and watch the chocolate shell melt away. The “bomb ” them bursts and the mix-ins fall out into the hot chocolate. How fun is that?!
Mocha Hot Chocolate Bombs are exactly what you need for Christmas dessert and those cold winter days. I think every Christmas Eve or Christmas day gathering should consist of something fun and exciting that makes people smile.
These Hot Chocolate Bombs are the token to that excitement on peoples’ faces. If you are more into a subtle chocolate dessert, try my Edible Cookie Dough Bombs.
On a more personal note, we are back from Disney World as of Wednesday! We spend about 4 days in Orlando and then 4 more down in Miami in our old stomping grounds. We love to stay in Coral Gables where we used to live back in 2012. It brings back memories and we liked to visit all of our old favorite restaurants.
We had so much fun that we actually extended our vacation by one day to have some more time to relax. We all know that Orlando is not very relaxing! Miami, on the other hand, we actually felt like we were unwinding a bit.
Many of the restaurants we always loved are still open for business and we like to hit them all up. If I ever lived anywhere else in the United States I would probably choose Coral Gables. It’s such a walkable city and as we refer to it as, the “Beverly Hills of Miami”.
Miami is a lot of fun and it’s nice to be on the beach, of course. Coral Gables is not on the water and it’s about a 20 minute drive from the beach. I love how laid back it is and the people are all so friendly.
It’s pretty much all Hispanics living there and everyone is always so welcoming and nice. They also think we’re Mexican at times and start talking to us in Spanish. Haha! That being said, I would never actually leave Rochester, but it’s fun to dream.
Here are some other amazing, cozy hot chocolate recipes I have on my site:
Slow Cooker Snowflake White Hot Chocolate
My tried and true Creamy Crock Pot Hot Chocolate
Mocha Hot Chocolate Bombs
Ingredients
- 1 cup chocolate chips semi-sweet or milk chocolate
- 6 TBSP hot chocolate/cocoa mix
- 3 tsp instant coffee granules
- white chocolate small amount for drizzling
- mini marshmallows
- chocolate mold
Instructions
- Melt the chocolate chips in the microwave for 30 seconds. Stir well and heat again for another 30 seconds, as needed. Repeat until the chocolate chips are completely melted. Be careful not to burn the chocolate as it will get too hard and you'll have to start over.
- Place the chocolate mold on a baking sheet for so they stay in place. Add approx. 2 tablespoons of chocolate inside each mold. Make sure to completely cover the cavities, use the back of the spoon to spread very evenly.
- Place the baking sheet in the freezer for at least 10-15 minutes or until the chocolate is completely frozen. It will be easier to work with!
- Carefully remove the chocolate half-spheres from the mold and place them on your baking sheet. Recipe Tip - Use latex gloves if possible to avoid melting the half-spheres and getting fingerprints on them.
- Fill 3 of the half-spheres with hot chocolate mix and instant coffee. Add a few mini marshmallows into the half-spheres.
- Take an empty microwaveable plate and make it warm by placing it under hot water for a few seconds or use the microwave. Place one of the empty chocolate half-spheres on the warm plate to slightly melt the edges then quickly place it on top of a half-sphere already filled with hot chocolate mix and instant coffee. Repeat the process thing with the other half-spheres.
- Melt a small amount of white or milk chocolate chips in the microwave and drizzle it on the chocolate bombs (totally optional). Enjoy!
