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–+ servings
Gingerbread Cocoa Bombs decorated to look like faces.
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5 from 1 vote

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.
Prep Time15 minutes
Decorate5 minutes
Total Time20 minutes
Course: Beverages
Cuisine: American
Servings: 3 Hot Cocoa Bombs
Calories: 269kcal
Author: Kim Schob

Equipment

Ingredients

Cups - Metric

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.
  • 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.
  • 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

Serving: 1Hot Cocoa Bomb | Calories: 269kcal | Carbohydrates: 47g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 364mg | Potassium: 1mg | Fiber: 2g | Sugar: 39g | Vitamin A: 4IU | Calcium: 40mg | Iron: 1mg