Gingerbread Hot Cocoa 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 entire family.
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 hot chocolate bomb will give you a rich cup of hot cocoa.
Table of Contents
Why you should make this DIY Hot Cocoa Bomb
- 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 Bomb 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 with ribbon for an easy and homemade gift.
If you love recipes like this, you may also enjoy this Pumpkin Spice Hot Cocoa Bomb recipe.
What You Need To Make This Gingerbread Hot Cocoa Bomb Recipe
- Brown Candy Melts
- White Candy Melts
- Red Candy Melts
- Pink Candy Melts
- Hot cocoa mix
- Mini marshmallows
How to Make Gingerbread Hot Cocoa Bombs
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Melt candy melts with the microwave power reduced to 50 percent (so you don’t burn the chocolate. Stir every 30 secs for 2 mins) if chocolate doesn’t fully melt after 2 mins put in on high for 15 seconds.
- Then, spoon into molds. Be sure to completely cover the sides all the way to the top without getting it on the top of the mold. Freeze for 10 mins. Add an empty plate to the freezer at this time. (Photo 1)
- Remove molds and carefully peel each dome out and then set them on the plate placed in the freezer earlier. On half of the domes add 2 tbsp cocoa mix and marshmallows. (Photo 2)
- To glue them together heat a pan by boiling it in hot water or placing it directly on the stove. You just the pan hot. So dump the hot water out.
- Carefully melt the rims of the top domes and place them on the bottom half holding the cocoa mix.
- Add all candy melts to individual piping bags.
- Melt the white and black first. Follow the instructions above but leave them in their bags.
- I used bowls to decorate the little faces because your hands will melt the cocoa bombs if you are not wearing gloves.
- Pipe a short zig-zag line across the top of the face with the white candy melts. Next, add the eyes in black with a white spec. (Photos 3 & 4)
- Then melt the pink and red chocolates same as above.
- Pipe a red nose (just a dot). (Photo 5)
- To create the mouth, pipe a pink heart. Leave cold until ready to use.
- To drink the hot cocoa, place your hot cocoa bomb in a mug and then slowly pour 8 ounces of warm milk over the hot cocoa bomb. Stir gently under chocolate is melted. (Photo 6)
Storage
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.
Substitutions and Variations
Allow the Chocolate to Harden – Be sure to allow your chocolate to fully harden before you use or decorate the DIY hot cocoa bomb. You don’t want your chocolate to be soft when you decorate.
Marshmallows – If you don’t like marshmallows in your hot cocoa, feel free to leave them out.
Recipe FAQs
These Gingerbread Hot Cocoa Bombs do not taste like gingerbread. They are just made to look like a Gingerbread Man. Those hot cocoa bombs taste just like a cup of rich and creamy hot cocoa.
Yes, you can freeze hot cocoa bombs for up to six months. Just remember to protect your cocoa bomb from being crushed in the freezer because they are fragile.
You can buy hot cocoa bomb molds online or from your local craft store.
Yes! If you want to use a different hot cocoa bomb flavor, just make sure that you use a hot cocoa mix with the flavor that you want your hot cocoa bomb to be. The options are endless.
More Chocolate Recipes You May Enjoy
- French Chocolate Mousse Silk “Pie” Brownies
- Raspberry Chocolate Chip Cookies
- Dr. Pepper Cupcakes
- Christmas Cracker Candy
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Gingerbread Hot Cocoa Bomb
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 with the microwave power reduced to 50 percent (so you don’t burn the chocolate. Stir every 30 secs for 2 mins) if chocolate doesn’t fully melt after 2 mins put in on high for 15 seconds
- Spoon into molds. Be sure to completely cover the sides all the way to the top without getting it on the top of the mold.
- Freeze for 10 mins. Add an empty plate to the freezer at this time.
- Remove molds and carefully peel each dome out set on the plate placed in the freezer earlier. On half of the domes add 2 tbsp cocoa mix and marshmallows.
- To glue them together heat a pan by boiling it in hot water or placing it directly on the stove.
- Carefully melt the rims of the top domes and place on the bottom half holding the cocoa mix. Add all others to individual piping bags.
- Melt the white and black first. Following the instructions above but leave them in their bags.
- I used bowls to decorate the little faces because your hands will melt the cocoa bombs if you are not wearing gloves.
- Pipe a short zig zag line across the top of the face with the white candy melts. Next add the eyes in black with a white spec.
- Then melt the pink and red chocolates same as above
- Pipe a red nose (just a dot)
- To create the mouth, pipe a pink heart
- Leave cold until ready to use.
Nutrition Information
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