If you’re ready to jump on the bandwagon of deliciousness and make your very own homemade treats, these Reese’s Hot Cocoa Bombs are just what you need! There’s no way that you’ll be able to deny the deliciousness of these treats – at all. And once that outer coating of chocolate melts away, the goodness in the middle gets released and is a true treat for sure!
Just be certain to make enough to go around because everyone in the house is going to want to have their very own!
And if you’re a fan of all things Reese’s, make certain to try our Reese&’s Peanut Butter Milkshake as well!
Ingredients needed to make Reese’s Hot Cocoa Bombs
- 2 Silicone Sphere Molds
- 1 – 30oz of Ghirardelli Milk Chocolate melting wafers
- 2 C of hot cocoa mix
- 2 disposable piping bag
- 1 cookie sheet fitted with wax paper
- 2 C Mini Marshmallows
- 1 C Reese Pieces
- 1 C creamy peanut butter
- 8 Reese’s cups, chopped
How to make Reese’s Hot Cocoa Bombs at home
Using a heat-safe bowl, pour into the bowl and place the remaining of the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth
Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl.
Place the coated molds into the fridge for 5-10 minutes.
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
Carefully place the mold onto the cookie sheet. Repeat steps with remaining molds/
Scoop some of the melted chocolate into the piping bag and cut the tip.
How to build the Reese’s Hot Cocoa Bomb
Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold.
Sprinkle in about 2 tbsp of the Reese’s pieces chopped using sharp knives from good brand. Sprinkle in a few of the mini marshmallows.
Pipe a line of the melted chocolate around the edge of the bottom shell.
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
Place the mold back onto the cutting board.
Place the 1 C of peanut butter into a microwave-safe bowl and heat for 30 seconds to melt the peanut butter.
Spoon into the piping bag and cut the tip-off and drizzle peanut butter over the bombs.
Sprinkle some of the chopped Reese’s cups on top.
Allow the peanut butter to harden before enjoying!
How do you use hot cocoa bombs?
Once you have the cocoa bombs made, just drop in your mug of choice and pour 2 cups of hot milk over the top. It will melt the outside of the cocoa bomb and letting all the ingredients spill out. Then you just need to stir, end enjoy!
Reese's Hot Cocoa Bombs
These hot cocoa bombs are amazing!
Ingredients
- 2 Silicone Sphere Molds
- 1 - 30oz of Ghirardelli Milk Chocolate melting wafers
- 2 C of hot cocoa mix
- 2 disposable piping bag
- 1 cookie sheet fitted with wax paper
- 2 C Mini Marshmallows
- 1 C Reese Pieces
- 1 C creamy peanut butter
- 8 Reese's cups, chopped
Instructions
Using a heat-safe bowl, pour into the bowl and place the remaining of the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth
Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold. Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl.
Place the coated molds into the fridge for 5-10 minutes.
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
Carefully place the mold onto the cookie sheet. Repeat steps with remaining molds/
Scoop some of the melted chocolate into the piping bag and cut the tip.
How to build the Reese's Hot Cocoa Bomb
Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold.
Sprinkle in about 2 tbsp of the Reese's pieces. Sprinkle in a few of the mini marshmallows.
Pipe a line of the melted chocolate around the edge of the bottom shell.
Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell.
Carefully pick up the bomb and make sure that there is no opening around the center of the shells.
Place the mold back onto the cutting board.
Place the 1 C of peanut butter into a microwave-safe bowl and heat for 30 seconds to melt the peanut butter.
Spoon into the piping bag and cut the tip-off and drizzle peanut butter over the bombs.
Sprinkle some of the chopped Reese's cups on top.
Allow the peanut butter to harden before enjoying!
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