Hot Chocolate Cocoa Bombs are easy to make at home with this no mold recipe! Red chocolate candy filled with hot chocolate mix, holiday sprinkles and mini marshmallows makes the perfect Christmas drink or gift.
Add your candy melts to a glass bowl and microwave for 30 seconds at a time, stirring between each 30 seconds until melted.
If using cupcake wrappers, add them to your muffin pan.
Fill a muffin cup halfway full with the melted candy.
Using a spoon or pastry/grill brush gently rub around the edges of the cup until you form a cup.
Repeat until you’ve used up most of your candy (save some for later). Set aside until candy completely hardens, about 10-20 minutes.
Remove the candy from the muffin pan and remove wrappers. If you didn’t use wrappers, turn the pan upside down on the counter and tap hard several times until the candy cups fall out.
Fill one of the candy cups with hot chocolate mix, top with 8-10 dried mini marshmallows and sprinkles.
Melt the candy melts from your bowl again for 30 seconds in the microwave until soft.
Dip the edges of an empty candy cup into the melted candy, then attach to the cup filled with hot chocolate mix.
Use a butter knife or spoon to close the seam with more melted candy if needed. You can also patch any extra holes now too.
Set aside to harden and repeat with your other cups.
Drop in a mug of hot milk and enjoy or place in a bag for gift giving.
If using chocolate chips, please do a test.**I did not test the muffin pan technique with melted chocolate chips. If you’re not using candy melts or cupcake wrappers, be sure to test making a few chocolate cups before making a whole pan full.Depending on what type of candy you use, you might decide it’s too difficult to get the chocolate cups out of the pan and decide to use cupcake wrappers instead.