This recipe was inspired by a Hallmark movie premiere back in January. In this quintessential rom-com Hallmark film, the main characters of “Winter in Vail” find themselves at a restaurant that features hand-made cocoa bombs filled with gold dust and mini marshmallows. As Lacey Chabert (remember that name, all of my fellow “Mean Girls” fans?), sips this magical melting drink she exclaims “that is winter in a cup!”. I knew from that very moment that I needed to make it. Fast forward to this fall, and the cocoa bomb idea has exploded! You can find them now in most grocery stores; but instead of buying them, you make these with your favorite add-ins at home!
As it turns out, the Instant Pot has yet another great feature – being a portable double boiler for making these decadent hot cocoa bombs from scratch! Grab your infamous IP silicone “egg bite molds”, pressure cooker, some chocolate, and read on….
A hard shell of melted chocolate encapsulates hot cocoa mix, mini marshmallows, and other toppings in this homemade hot chocolate bomb! Pour hot milk or water over the top and they magically melt open revealing the special add-ins. So versatile and fun for kids and adults alike! This truly tastes like “winter in a cup”
For the hot cocoa mix inside, you can use your pantry staple mix or make your own! For the adults, I like to use a homemade mix using organic cacao powder (a more rich, dark chocolate), powdered milk, and organic sugar. I make this ahead of time and keep it on hand for visitors during the winter. Each chocolate ball will only need 1 tablespoon of mix with the other optional toppings.
1 cup of sugar
2/3 cup baking cocoa or cacao
1/2 cup powdered milk
Utilizing the pressure cooker as your double boiler to melt the chocolate, for the molds, will allow you to make these anywhere – like in the garage next to the chest freezer for large batches.
For this recipe video, I used my little 3qt Instant Pot with a pot that I purchased for “pot-in-pot cooking: https://amzn.to/311Uu9j These are perfect stacking pans with removable bottoms and sturdy handles. They fit inside your 6 & 8qt pressure cookers. https://amzn.to/338l3rp and they fit perfectly as a double boiler on a 3qt IP.
To melt the chocolate, use a double boiler stovetop method or your pressure cooker. Simply place 1.5 cups of water inside your pan or pressure cooker, place another pan on top. Fill the top pan with 10 ounces of Chocolate chip morsels and set IP to SAUTE or stovetop to MED-HIGH heat.
I have found silicone molds to work best, that’s why I use my IP “egg bite molds”. They are a perfect size and easy to manipulate- removing the shell once it has hardened.
IF YOUR MOLDS ARE DEEP (MOST IP EGG BITE MOLDS), LIKE THESE ONES, USE THE BACK SIDE OF MOLDS– IT IS MUCH EASIER TO REMOVE SHELL FROM THE BACK WITHOUT CRACKING.
UPDATE 11/28/21: Just dip the whole mold in the melted chocolate! This is an easier way to coat the molds, almost evenly.
IF YOU WANT TO MAKE FANCIER ONES WITH CLEAN EDGES, USE A SHALLOW SPHERICAL PLASTIC MOLD LIKE THIS: https://amzn.to/3pYI4Hi AND FILL EACH CUP TO THE EDGE
These dehydrated mini marshmallows are absolutely PERFECT! I found these last year on Amazon and gave them to everyone in the family in their Christmas stockings! They were only $1 per container. Unfortunately, these have been sold out now for 2 years now…but I found this bag of dehydrated marshmallows that is equally amazing and that I personally tested: https://amzn.to/3fqJjtQ
Printable Recipe Card below
The Step by Step Video:
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Printable Recipe Card:
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Homemade Hot Chocolate Bombs
- Total Time: 1 hour
- Yield: 5 1x
- Category: Dessert
Description
A hard shell of melted chocolate encapsulates hot cocoa mix, mini marshmallows, and other toppings in this homemade hot cocoa bomb! Pour hot milk or water over the top and they magically melt open revealing your special add-ins. So versatile and fun for kids and adults alike! This truly tastes like “winter in a cup”
Ingredients
Shallow chocolate molds or the reverse side of your Instant Pot “egg bite molds”
10 Ounces of chocolate chips (any kind)
4 TBS hot cocoa mix
Mini marshmallows (dehydrated fit best)
Other toppings of choice, ie: peppermint pieces, caramel sauce, flaked sea salt, peppermint white chocolate chunks, coconut, sprinkles, sparkling sugar.
Hot milk or water for serving
Instructions
Melt the Chocolate:
Pour 1.5 cups of water inside the stainless steel removable pot of your Instant Pot
Place another pan on top (one that fits against the edges to keep the steam contained under the chocolate).
Fill the top pan with 10 ounces of chocolate. Chocolate morsels work great!
Set IP to SAUTE.
Stir the chocolate with a metal spoon or spatula continuously once it begins melting
Turn off the heat once all the chocolate is melted and smooth. Leave the chocolate pot on the IP, you’ll need it again.
MAKING THE MOLDS:
If using Instant Pot Egg bite molds: Simply dip the backside of the mold into the melted chocolate! Or using a small spatula or spoon, drop about 1-2 tbs melted chocolate onto each mold and spread it around each sphere going halfway down. (see blog pictures)
Freeze for about 3-5 minutes then dip again ( or spoon on the second coat of melted chocolate to each).
Pop them into the freezer to harden for about 30 minutes.
Carefully stretch and manipulate the silicone to gently release each shell. if little pieces of chocolate break off from the top of the sides- this is ok!
*A trick, if they are stuck to the mold, is to pour some warm water on the other side to help release them from the inside out (without cracking)
FILLING:
Fill each with 1 TBS hot cocoa mix and mini marshmallows (or any other add-in such as sprinkles, coconut, peppermint pieces, peppermint chocolate chunks etc.)
Place a top shell on each filled shell. With a butter knife or spatula run a small amount of the remaining melted chocolate around where the filled shell and top shell meet- It is used as a line of glue connecting the two half pieces. (The chocolate should be barely warm at this point- if it’s too hot it’ll melt the whole cocoa bomb in your hand. If it’s too stiff, warm up slightly again and let it cool until it is just warm). Drizzle a little melted chocolate on top and place crushed peppermint, marshmallows, sprinkles, or sea salt to identify what flavor hot coca bomb it is. Freeze for 15 minutes to set.
Serve in a cup of hot water of milk. Hot cocoa bombs will magically melt and reveal their secret gems inside. Enjoy 🙂
Store in an airtight container for 5-7 days. These do not need refrigeration once they have hardened.
Notes
FOR THE MOLDS: I use my IP silicone “Egg bite molds” – If you are doing the same, use the outside of the mold. The sphere is shallow and much easier to remove the shell once it has hardened.
*Swirling around a little bit of hot water (quickly) inside the egg molds will make the shell loosen from the back
For fancier bombs with clean edges, I recommend using shallow spherical chocolate molds. You can find them here: https://amzn.to/3pYI4Hi
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