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Ginger Dark Chocolate Hot Cocoa Bombs

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Ginger is a warming spice that works perfectly in many baked goods, but what about hot chocolate? If you’ve never had this combo, you’re really missing out.

The spiciness of the ginger with the creaminess of the milk and chocolate simply screams for you to cozy up in front of the fireplace and watch a good movie. So let’s take a closer look at how to make Ginger Dark Chocolate Hot Cocoa Bombs.

What are hot cocoa bombs made of?

Basic hot cocoa bombs are made of chocolate, hot cocoa mix, and marshmallows. Other ingredients can be added to make them fancier.

Is candied ginger good for you?

Well, good for you is a stretch, but it does contain iron and is said to help with digestion. If you have nausea or vomiting, candied ginger can help soothe the stomach.

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What are the health benefits of dark chocolate?

Dark chocolate has many health benefits. First of all, it’s nutritious, containing iron, magnesium, copper, fiber, and manganese. It also contains antioxidants and can lower blood pressure and improve blood flow.

It raises good cholesterol and may reduce the risk of heart disease. Dark chocolate can also help protect the skin from sun damage. And, lastly, dark chocolate can help improve brain function.

ingredients to make Ginger Dark Chocolate Hot Cocoa Bombs. mold, ginger bites, melted chocolate, mini marshmallow in glass bowl, powder and a scoop

What are the ingredients to make Ginger Dark Chocolate Hot Cocoa Bombs?

To make this Ginger Dark Chocolate Hot Cocoa Bomb you are going to need the following ingredients:

  • Dark Chocolate Candy Melts
  • Hot Chocolate Mix
  • Mini Marshmallows (I used green ones)
  • Candied Ginger

How to make Ginger Dark Chocolate Hot Cocoa Bombs

Now that you have gathered your ingredients, you can make Ginger Dark Chocolate Hot Cocoa Bombs. All you have to do is follow the steps below:

Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package. Do not overheat or you could scorch the chocolate.

woman hands pouring melted chocolate in mold.

Place one tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with twelve bomb mold halves. Reserve remaining candy melts for use later.

Place the chocolate-filled bomb molds into the freezer for 5 minutes or until the chocolate has set.

gently peeling the silicone mold away from the chocolate cups

Remove molds from the freezer and gently peel the silicone mold away from the chocolate cups. Be careful not to break the shells.

Filling chocolate cup with powder chocolate powder

Fill six of the molds with one tablespoon hot chocolate mix, about one teaspoon candied ginger, and 6-8 mini marshmallows on top of the cocoa.

Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.

Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup. If your plate cools down too much, reheat.

Sealing the hot cocoa bomb together

Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.

cocoa bomb topped  with melted chocolate.

Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by adding more candied ginger on top. This adds a decorative touch, which makes these great for gift-giving.

Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use. These can be stored for up to 2 months.

To use the hot cocoa bombs, place them in a mug and pour two cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

Your Ginger Dark Chocolate Hot Cocoa Bomb is ready to serve!

holding a cocoa bomb in hand.

Ginger Dark Chocolate Hot Cocoa Bombs Recipe

Now that you know everything you need to know about how to make Ginger Dark Chocolate Hot Cocoa Bombs it is time to print the recipe.

To print the recipe, click the print button below. Want to save this recipe for later? All you have to do is use the share button to Pin it for later, Mix it or add it to your Yummly account.

Ginger Dark Chocolate Hot Cocoa Bombs Recipe

Ginger Dark Chocolate Hot Cocoa Bombs Recipe

Yield: 6 Chocolate Bombs
Prep Time: 20 minutes
Total Time: 20 minutes

Are you in the mood for something sweet and warm? Then you'll love this recipe for ginger dark chocolate hot cocoa bombs!

Cocoa bombs are a type of drinkable chocolate that is gaining popularity. They are made by melting chocolate into a mold then adding your favorite flavorings.

In this case, we've added candied ginger and dark chocolate to give it a rich, warming flavor. You can also add marshmallows for an extra special treat!

Ingredients

  • 2 cups Dark Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 2 cups Mini Marshmallows (I used green ones)
  • ΒΌ cup Candied Ginger

Instructions

  1. Place chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
  2. Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves. Reserve remaining candy melts for use later.
  3. Place the chocolate filled bomb molds into the freezer for 5 minutes.
  4. Remove molds from the freezer and gently peel the silicone mold away from the chocolate cups.
  5. Fill 6 of the molds with 1 tbsp hot chocolate mix, about 1 tsp candied ginger and 6-8 mini marshmallows on top of the cocoa.
  6. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  7. Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  8. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
  9. Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by adding more candied ginger on top.
  10. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  11. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

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