Gingerbread Hot Chocolate Bomb Recipe (Hot Cocoa)
Gingerbread Hot Chocolate Bombs are a fun and flavorful twist on a traditional hot cocoa bomb. This DIY Hot Cocoa Bomb recipe is so easy to make and will be a hit with your whole family on cold days.
These festive and delicious Gingerbread cookie Hot Chocolate Bombs not only warm your soul but also bring a touch of holiday magic to your mug.
We all know that making gingerbread man cookies is a delicious holiday tradition. But have you ever made them into a hot cocoa bomb? If not, this is the recipe you will want to try! This gingerbread flavour hot chocolate bomb will give you a rich cup of hot cocoa.
If you love recipes like this, you may also enjoy this Pumpkin Spice Hot Cocoa Bomb recipe.
Table of Contents
Why You’ll Love This Recipe
- Festive – This creamy cup of hot chocolate is so flavorful and delicious. You won’t regret making these.
- Easy To Make – These DIY Hot Cocoa Bombs are simple to make, and do not take a lot of fancy requirements.
- Great For Gifts—Place your hot cocoa bombs in a pretty gift bag and decorate it with ribbon for an easy, homemade gift.
What’s In This Gingerbread Hot Chocolate Recipe
- Brown Candy Melts: These serve as the primary coating for your homemade hot chocolate bombs, offering a rich and smooth chocolate shell with a touch of gingerbread flavor.
- White Candy Melts: Perfect for adding decorative detailing, white candy melts bring a stark contrast and an elegant finish to your gingerbread hot chocolate bombs.
- Red Candy Melts: Use these for artistic accents, giving your cocoa bombs a festive and vibrant look that’s perfect for the holiday season.
- Pink Candy Melts: Add a playful touch with pink candy melts, which can be used to create fun patterns and designs on the surface of the bombs.
- Hot chocolate mix: This is the core of the bomb, and when melted into hot milk or water, it fills each mug with a rich, chocolatey flavor.
- Mini marshmallows: These little treats pop out when the bomb melts, adding a fun and sweet surprise to your perfect warm drink.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Dark Chocolate: If you’re a fan of a richer chocolate flavor, you can substitute the brown candy melts with dark chocolate melts. They provide a more intense chocolate taste that pairs wonderfully with the gingerbread spices.
- Milk Chocolate: For a creamier and sweeter alternative, replace the brown candy melts with milk chocolate melts. This will yield a more traditional hot cocoa flavor.
- Different Flavored Candy Melts: Experiment with different flavored candy melts, such as caramel, mint, or hazelnut, to create unique variations of these gingerbread hot chocolate bombs.
- Vegan/Dairy-Free Version: To make a vegan-friendly version, use vegan chocolate melts and a plant-based hot cocoa mix. Be sure to check that your mini marshmallows are vegan as well.
- Spices: Enhance the gingerbread flavor by adding a pinch of ground ginger, cinnamon, and nutmeg to the hot cocoa mix.
- Colored Sprinkles: Instead of candy melts for decoration, you can use festive-colored sprinkles to add a burst of holiday cheer.
- Flavored Marshmallows: Swap out the regular mini marshmallows with flavored ones, such as peppermint or vanilla, to give an extra layer of surprise to your mug of hot chocolate.
- Alcoholic Option: For an adult variation, add a splash of gingerbread or cinnamon liqueur to your hot milk or water before adding the hot chocolate bomb for a spiked warm treat.
How To Make Gingerbread Hot Chocolate Bombs (step-by-step directions)
- Melt candy melts using the microwave at 50% power to prevent burning the chocolate. Stir every 30 seconds for 2 minutes. If not fully melted, microwave on high for an additional 15 seconds.
- Spoon the melted chocolate into molds, ensuring to cover the sides completely without overflowing. Freeze for 10 minutes, placing an empty plate in the freezer as well. (Photo 1)
- Remove molds and carefully peel out each dome, placing them on the pre-chilled plate. On half of the domes, add 2 tablespoons of cocoa and marshmallows. (Photo 2)
- To seal the domes, heat a pan by boiling water in it or placing it directly on the stove, then dump the hot water out.
- Carefully melt the rims of the top domes and place them onto the bottom halves containing the cocoa mix.
- Transfer all melted candy into individual piping bags.
- Melt the white and black candy following the same microwave instructions, but keep them in their bags.
- Use bowls to decorate the faces, wearing gloves to prevent melting. Pipe a short zig-zag line with white candy melts across the top of the face. Add eyes in black with a white speck. (Photos 3 & 4)
- Melt the pink and red chocolates as per the above instructions.
- Pipe a red nose (just a dot). (Photo 5)
- For the mouth, pipe a pink heart. Keep cold until ready to use.
- To enjoy, place your hot cocoa bomb in a mug and slowly pour 8 ounces of warm milk over it. Stir gently until the chocolate is melted. (Photo 6)
Recipe Tips
- Use High-Quality Chocolate: Opt for good-quality candy melts or chocolate to ensure that your hot chocolate drink has the best taste and texture.
- Temper the Chocolate: If you’re using real chocolate instead of candy melts, be sure to temper it properly to achieve a shiny finish and a satisfying snap.
- Avoid Overheating: Melt the chocolate slowly to avoid seizing. Using the microwave at 50% power is a great way to control the melting process.
- Use Silicone Molds: Silicone molds work best as they allow for easy removal of the chocolate domes without breaking them.
- Work Quickly: Once the chocolate is melted and removed from the mold, work quickly to prevent it from getting too soft or sticky.
- Keep Hands Cool: Wear gloves or keep your hands cool while handling the chocolate domes to prevent melting.
- Seal Properly: Ensure the edges of the domes are well-sealed to prevent the cocoa mix from spilling out.
- Decorate Creatively: Have fun with the decorations. Use various colored candy melts and sprinkles to give your hot cocoa bombs a festive look.
Alternative Cooking Methods
If you prefer, you can make this perfect warming drink on the stovetop using a small saucepan over medium heat.
Storing Tips
Hot Cocoa Bombs can be stored at room temperature for up to one week. If you want to store your Gingerbread Hot Cocoa Bombs for longer, you can store them in the fridge for up to two weeks.
You can freeze hot cocoa bombs for up to six months. Just remember to protect your cocoa bombs from being crushed in the freezer because they are fragile.
Serving Suggestions
Consider serving an array of complementary treats alongside your gingerbread hot cocoa bombs for a completely indulgent experience. Freshly baked homemade gingerbread cookies pair beautifully with hot cocoa’s warm, spicy notes.
For something savory, a Christmas charcuterie board with a selection of cheeses, fruits, and nuts can provide a delightful contrast to the sweetness of the chocolate. Additionally, whipped cream or a scoop of vanilla ice cream can enhance the richness of your hot beverage.
Don’t forget about a festive platter of assorted holiday sweets like peppermint bark, sugar cookies, or spiced nuts for a truly merry and bright treat.
Recipe FAQs
Absolutely! You can experiment with dark, milk, or white chocolate instead of candy melts. Just be sure to temper the chocolate properly if using high-quality bars to ensure a shiny finish and the perfect snap.
Store your hot cocoa bombs in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. If you need to store them for longer, place them in the freezer for up to six months, making sure they are well-protected to prevent crushing or absorbing odors.
Yes, you can create dairy-free or vegan gingerbread hot chocolate bombs by using vegan chocolate melts and a vegan hot chocolate mix. Also, ensure the mini marshmallows are vegan-friendly to maintain the consistency of the recipe.
While you don’t need any specialized equipment, silicone molds will help easily remove the chocolate domes without breaking them. Additionally, a microwave or double boiler can be used to melt the chocolate carefully.
Get creative with decorations! Use festive-colored candy melts, sprinkles, or edible glitter to decorate the outside. You can also add flavored marshmallows or spices like cinnamon and nutmeg to the cocoa mix for a personalized touch.
More Chocolate Recipes We Love
- French Chocolate Mousse Silk “Pie” Brownies
- Christmas Cracker Candy
- Christmas Chocolate Covered Strawberries
- Best Melted Snowman Bark Recipe
- Godiva Chocolate Whoopie Pies
- DIY Chocolate Spoons
- See all our festive Christmas recipes!
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Gingerbread Hot Chocolate Bomb Recipe (Hot Cocoa)
Equipment
- Microwave Safe Bowls
- Spoons
- Microwave
Ingredients
- ¼ cup Candy melts of each brown, handful of white, pink and red
- Hot cocoa mix
- Mini marshmallows
Instructions
- Melt candy melts using the microwave at 50% power to prevent burning the chocolate. Stir every 30 seconds for 2 minutes. If not fully melted, microwave on high for an additional 15 seconds.¼ cup Candy melts
- Spoon the melted chocolate into molds, ensuring to cover the sides completely without overflowing. Freeze for 10 minutes, placing an empty plate in the freezer as well.
- Remove molds and carefully peel out each dome, placing them on the pre-chilled plate. On half of the domes, add 2 tablespoons of cocoa and marshmallows.Hot cocoa mix,Mini marshmallows
- To seal the domes, heat a pan by boiling water in it or placing it directly on the stove, then dump the hot water out.
- Carefully melt the rims of the top domes and place them onto the bottom halves containing the cocoa mix.
- Transfer all melted candy into individual piping bags.
- Melt the white and black candy following the same microwave instructions, but keep them in their bags.
- Use bowls to decorate the faces, wearing gloves to prevent melting. Pipe a short zig-zag line with white candy melts across the top of the face. Add eyes in black with a white speck.
- Melt the pink and red chocolates as per the above instructions.
- Pipe a red nose (just a dot).
- For the mouth, pipe a pink heart. Keep cold until ready to use.
- To enjoy, place your hot cocoa bomb in a mug and slowly pour 8 ounces of warm milk over it. Stir gently until the chocolate is melted.
Notes
- Use High-Quality Chocolate: Opt for good-quality candy melts or chocolate to ensure that your hot chocolate drink has the best taste and texture.
- Temper the Chocolate: If you’re using real chocolate instead of candy melts, be sure to temper it properly to achieve a shiny finish and a satisfying snap.
- Avoid Overheating: Melt the chocolate slowly to avoid seizing. Using the microwave at 50% power is a great way to control the melting process.
- Use Silicone Molds: Silicone molds work best as they allow for easy removal of the chocolate domes without breaking them.
- Work Quickly: Once the chocolate is melted and removed from the mold, work quickly to prevent it from getting too soft or sticky.
- Keep Hands Cool: Wear gloves or keep your hands cool while handling the chocolate domes to prevent melting.
- Seal Properly: Ensure the edges of the domes are well-sealed to prevent the cocoa mix from spilling out.
- Decorate Creatively: Have fun with the decorations. Use various colored candy melts and sprinkles to give your hot cocoa bombs a festive look.
Nutrition Information
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