Description
Cozy Snickerdoodle Hot Cocoa Bombs filled with spiced cocoa and marshmallows, creating a nostalgic winter drink experience.
Ingredients
Scale
- 1 cup (168 g) white chocolate chips
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (39 g) cocoa powder
- 1 pinch kosher salt
- ½ teaspoon cinnamon
- 6 tablespoons hot cocoa mix, divided
- 2 teaspoons cinnamon, divided
- 15–18 mini marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the granulated sugar, cocoa powder, and a pinch of kosher salt until fully combined.
- Melt chocolate: Fill a medium pot with water and bring it to a simmer. Place a heat-safe bowl on top and add the white chocolate chips. Stir until melted and smooth, then blend in the cinnamon.
- Mold preparation: Spoon melted chocolate into each cavity of the molds, spreading evenly. Freeze for about 10 minutes or until set.
- Assembly time: Carefully pop out the chocolate cups from the molds. Flip over half of the molds and fill each with 2 tablespoons of hot cocoa mix, ½ teaspoon cinnamon, and 5-6 mini marshmallows.
- Seal them up: Melt the rims of the other chocolate halves slightly over warm water. Press these halves on top of the filled ones.
- Serving magic: Place a Snickerdoodle bomb into a mug, and pour 1½ cups of hot milk over it. Stir gently to enjoy!
Notes
Letting the chocolate set properly ensures a sturdy bomb. Use high-quality chocolate for best flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cocoa bomb
- Calories: 200
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg