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Holiday Favorites from UWA Staff part 5: Hot Cocoa Bombs

Hot Cocoa Bombs - Brett Hoffman, Director of Ops


Chocolate Milk Powder

    • cup granulated sugar
    • cup cocoa powder
    • 1 pinch kosher salt

Chocolate Bombs

    • 1 cup (168 g) semi-sweet chocolate chips
    • 6 tablespoons chocolate milk powder, divided
    • 3 tablespoons mini marshmallows, divided
    • 1 silicone chocolate bomb mold

Hot Cocoa Bombs

"Doing my part to make hot cocoa fun again." - Brett Hoffman, Director of Operations


Chocolate Milk Powder
1. To get started, get out a jar with a lid or a food processor.
2. Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. Store in a sealed container in a cool, dry place.

Melting Chocolate–Double Boiler Method
Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and the bottom of the bowl. Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later. Chocolate MoldsAdd a heaping spoonful of melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)Freeze the chocolate for 10 minutes, or until completely set. Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.

Assembling Hot Chocolate Bombs
  • Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.
  • Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
  • With gloves on (so you don't leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
  • Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
  • To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

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