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Who else needs a comforting way to warm up this winter? Try these homemade gingerbread hot cocoa bombs for a delicious marshmallowy surprise!
If you love hot cocoa, be sure to check out our gluten-free pumpkin chocolate chip cookies that go perfectly with it!
- 2 Cups Chocolate Chips
- 1 Cup Hot Cocoa Powder
- 1 Cup Mini Marshmallows
Hot Cocoa Bombs Recipe
1.) First, melt chocolate and pour it into the mold. Scoop the melted chocolate up the sides to make an even coating around the edges. Take extra care to thoroughly coat the arms and legs with the chocolate too.
2.) Next, place the chocolate-coated mold into the refrigerator to set for 10 minutes. Then carefully remove each chocolate gingerbread section.
3.) Then, heat an empty plate in the microwave. Place the open side of a chocolate gingerbread onto the warm plate for a few seconds to melt down the rough edges.
4.) Now it’s time to add hot cocoa mix and mini marshmallows into one half. Melt the second chocolate gingerbread half and place it on top to create a seal with the melted chocolate. Hold it gently for a minute until the chocolate sets.
*Tip: You can customize your hot cocoa by adding other ingredients inside like the following:
- Gingerbread spice
- Crushed peppermint pieces
- Espresso powder
- Crushed Andes mints
- Mint chocolate chips
- Orange zest
- Dash of sea salt.
5.) Place back into the refrigerator for 5 minutes to set completely.
6.) Finally, to make hot cocoa, put the chocolate hot cocoa gingerbread bomb into your empty mug first. Then pour hot milk over it, and watch the marshmallow magic happen. Enjoy!
Let me know how these turn out and tag me on social media if you post them so I can share your creations with our community! I’m happy to answer any questions in the comments.
Note* This silicone mold just sold out, so I added the link to our other favorite silicone mold for sphere-shaped hot cocoa bombs.
Also, if you like almonds, you’ll love these gluten-free dark chocolate almond flour cookies!
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