Celebrate the New Year with New Year’s Eve Hot Cocoa Bombs as a fun alternative to champagne! These sprinkle topped hot cocoa bombs are filled with hot chocolate mix, mini marshmallows, and edible gold glitter!
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3, 2, 1, Happy New Year! And now it’s time for champagne cheers! Except I’m not the biggest fan of champagne. But you know what I have become a huge fan of? Hot cocoa bombs! I’m so late to the game when it comes to hot cocoa bombs. I tried them for the first time this holiday season and I’m hooked!
Not only do they taste delicious (hello chocolate on chocolate!), but it’s so much fun to watch them burst open and release mini marshmallows and cocoa! It kind of reminds me of the Times Square ball dropping at midnight and confetti getting released into the air!
With that in mind, I thought it might be fun to try my hand at making some homemade hot cocoa bombs with a New Year’s Eve theme. That way, if you’re not a fan of champagne or want a kid-friendly way to make a New Year’s Eve toast, you can ring in the New Year with a fun hot cocoa bomb!
New Year’s Eve Hot Cocoa Bombs
These hot cocoa bombs are made with a white chocolate shell and filled with hot cocoa, mini marshmallows, and edible gold glitter. Once the hot cocoa bomb is put together, it’s decorated with a New Year’s Eve sprinkle mix. Drop one in a cup of hot milk and watch it explode with cocoa, marshmallows, and edible glitter!
The first thing we have to do is melt our candy melts. Place two cups in a microwave safe bowl and melt them according to package. Once melted, spoon a little into each mold and spread it with the back of the spoon. Make sure that the chocolate is thick, but not too thick, and completely covers each mold.
I placed my molds onto a small baking sheet just so it was easier to transfer them to the freezer. Freeze the melted chocolate for 5 minutes or until completely solid.
Loosen up the mold by giving each end a slight tug. Then, pop out one of the chocolate halves. Microwave a small plate just until it’s warm to the touch. Place the chocolate open-side-down onto the plate and gently move it around so the edge is smooth.
We’re going to warm other chocolate half onto the plate to smooth the edge. Then, we’re going to place it on top of the filled chocolate half. Use leftover melted chocolate to smooth and seal the seam. Drizzle some melted chocolate over the top of the cocoa bomb and decorate with sprinkles.
Repeat with the rest of the chocolate halves until they’re all filled and sealed. Then, place them back into the freezer for another 5 minutes.
When you’re ready to make a cup of hot cocoa, place a cocoa bomb into a mug. Then, heat a cup of milk and pour over the hot cocoa bomb. Let the cocoa bomb melt. Then, give it a stir and enjoy!
- 2 cups bright white candy melts
- 1 cup hot chocolate mix
- 1 cup mini marshmallows, or marshmallow bits
- Edible gold glitter
- New Year's Eve sprinkle mix
- Place the candy melts into a microwave safe bowl. Microwave them according to package.
- Place the molds onto a small baking sheet. Spoon a little of the melted chocolate into the mold.
- Use the back of the spoon to spread the melted chocolate evenly around the sides of the mold. You want it to be thick, but not too thick. It's okay if some of the chocolate goes over the edge of the mold.
- Once the molds are completely filled, place them in the freezer for 5 minutes, or until completely solid.
- To loosen up the mold, grab each end and give the mold a light tug. Then, gently pop out one of the chocolate halves.
- Microwave a small plate just until it's warm to the touch (about 35 seconds for me). Place the open side of the chocolate half onto the plate and move it gently around the surface until the edge is smooth.
- Spoon a little of the hot chocolate mix into the chocolate. Then, top with some mini marshmallows and a sprinkle of edible gold glitter.
- Grab another chocolate half, warm it on the plate to create a smooth edge, and place on top of the filled chocolate half.
- Use extra melted chocolate to seal the seam of the cocoa bomb. Then, drizzle melted chocolate on top and decorate with sprinkles.
- Place the finished cocoa bomb in a cupcake liner and freeze once more for 5 minutes.
- Repeat with the rest of the chocolate halves until all of the cocoa bombs are made.
- Store hot cocoa bombs in a sealed container in the fridge or freezer until ready to use or gift.
This was my first time making hot cocoa bombs and they were way easier to make than I expected! I also had a little guidance from my sister who started making hot cocoa bombs last year. Here are some of the tips she gave me:
- Use food grade gloves if you have them to avoid fingerprints.
- One coat will be fine as long as it’s a thick-ish coat.
- Gift them in a box or baggie.
- Store them in the fridge, although a cool place should be fine.
If you love a creamy cup of hot cocoa, these hot cocoa cups will give you a perfectly creamy cup each time! You get the flavors of white chocolate and milk chocolate, as well as a fun burst of edible glitter and sprinkles!
Did you make this New Year’s Eve Hot Cocoa Bombs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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