Hot Cocoa Balls with Marshmallows and Peanut Butter Recipe
These delightful Hot Cocoa Balls with Marshmallows and Peanut Butter are a fun and indulgent treat perfect for cozying up on chilly days. Made with rich chocolate shells filled with hot chocolate mix, mini marshmallows, and peanut butter chips, these cocoa bombs melt into a creamy, flavorful hot chocolate drink when poured over hot milk. They are easy to make with simple ingredients and a candy mold, making them a fantastic DIY gift or a fun activity for the holidays.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 hot cocoa bombs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Chocolate Shell
- 2 cups chocolate candy melts
Filling
- 2 cups hot chocolate mix
- 2 cups mini marshmallows
- 1 cup Reese’s Peanut Butter chips (half melted, half unmelted)
Instructions
- Melt the Chocolate: Place chocolate candy melts in a microwave-safe bowl and melt in 30-second intervals, stirring between increments until smooth and fully melted.
- Form Chocolate Shells: Spoon 1 tablespoon of the melted chocolate into one half of a bath bomb or candy ball mold. Use the bottom of your measuring spoon to press the chocolate up the sides evenly, maintaining thickness. Repeat this for 12 mold halves.
- Harden the Shells: Place the chocolate-filled molds into the freezer for 5 minutes to allow them to harden.
- Release Chocolate Shells: Remove the molds from the freezer and gently tap the sides to loosen the chocolate shells, then carefully slide them out of the molds.
- Fill the Bombs: Fill half of the chocolate shells with 1 tablespoon hot chocolate mix, 1 tablespoon of unmelted peanut butter chips, and 6-8 mini marshmallows.
- Warm the Plate: Heat a plate or a flat-bottomed bowl in the microwave until warm to the touch.
- Melt Rim for Sealing: Press an empty chocolate shell open-side-down onto the warm plate for about 10 seconds to gently melt the rim.
- Seal the Bombs: Immediately press the warmed chocolate rim shell over the filled shell to seal both halves together, forming a complete hot cocoa bomb.
- Decorate: Using a piping bag or fork, drizzle the melted peanut butter chips over the assembled cocoa bombs for an extra decorative touch.
- Set the Bombs: Place the assembled hot cocoa bombs back in the freezer for 5 minutes to solidify the seal, then store in an airtight container until ready to serve.
- Serve: To enjoy, place one hot cocoa bomb into a mug and pour 2 cups of hot milk over it. Stir well until fully melted and enjoy your rich, creamy hot chocolate.
Notes
- Use a silicone or plastic bath bomb mold for easy chocolate removal.
- Make sure to temper the chocolate if you want a shiny finish and snap.
- For a vegan version, substitute with dairy-free chocolate and milk alternatives.
- Store the hot cocoa bombs in an airtight container in the freezer for up to 2 weeks.
- You can customize fillings by adding crushed peppermint, caramel bits, or flavored marshmallows.
