Marbled Mocha Hot Cocoa Bombs

This is the coffee-lover’s version of a hot cocoa bomb! Packed with chocolate, cocoa, and espresso powder, the coffee fan on your gift list will love these marbled mocha hot cocoa bombs.

Why this recipe works

The chocolate shell of these mocha hot cocoa bombs melts with the addition of warm milk to create a rich tasting mocha hot chocolate. Hot cocoa, instant espresso powder, and mini marshmallows are released and emulsified for a smooth hot drink.

Ingredients you will need

How to Make Mocha Hot Cocoa Bombs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In two small, microwave-safe bowls, melt semi-sweet and white chocolate chips in 30-second increments stirring in between. It should take about 60-90 seconds.
2. Spoon about 1 tablespoon of each into each half sphere mold. Using the back of a spoon or a pastry brush, gently swirl the chocolate together for a marbled effect and spread to coat the sides. Don’t swirl more than 4 times in each mold as the colors will mix and be indistinguishable.
3. Let set in the fridge or the freezer for 10-12 minutes or until hardened.
4. Reinforce the edges with a little of the remaining chocolate. Let set until hardened.
5. Carefully remove each half sphere from the molds. Be sure to handle each half sphere very little as the chocolate will melt from the warmth of your hands and fingerprints will be visible.
6. In 6 of the half spheres, spoon 1 tablespoon of the hot cocoa powder.
7. Top with 1 teaspoon of espresso powder and a couple mini marshmallows.
8. Warm a small plate in the microwave for 45 seconds. Place an empty half sphere on the plate for a few seconds until the edge begins to melt.
9. Place empty half onto the corresponding filled half sphere ensuring that the edges are aligned. Run a clean finger around the edge to clean up any excess melted chocolate. Let set for a minute. Repeat with remaining 5 spheres until all of the cocoa bombs are assembled.
10. To make hot cocoa, place a cocoa bomb into a mug and top with 6 oz of warm milk or water.
11. Once the shell has melted, stir to emulsify. Serve immediately and enjoy!

Frequently Asked Questions

As with any candy or chocolate, it’s best to keep these in a cool, dark place, away from heat and direct sunlight. You can store them in the refrigerator if you will have them for longer than a few days.

These mocha hot cocoa bombs are already so pretty on their own, that placing them into a simple white paper liner will dress them up enough. If you are giving them out individually, place the paper lined bomb into a cellophane bag and tie with a pretty ribbon.

Swirling these two flavors together imitates a black and white mocha coffee you could get from a coffee house. Be sure to use Ghirardelli’s white chocolate chips as they are the best and easiest to melt. Generic white chocolate will seize easily when being melted causing frustration and waste.

Hot cocoa bombs are all the rage right now. Coffee lovers need to be included in the fun too, so be sure to try these delicious mocha hot cocoa bombs!

More Hot Cocoa Bomb Recipes

• Caramel Hot Cocoa Bombs
• Strawberry White Chocolate Hot Cocoa Bombs
• Red Velvet Hot Cocoa Bombs

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