These Peanut Butter Hot Cocoa Bombs are the stuff cool winter nights and holiday dreams are made of. If you think I’m being dramatic, you obviously haven’t tried them! And once they’re prepared, all you need is your favorite hot milk and you’re well on your way to heaven in a cup.
Rich, dark chocolate spheres topped with melted peanut butter chips and filled with hot cocoa, peanut butter powder, and mini marshmallows make this the perfect treat or holiday gift — to yourself or for friends!
These tasty DIY hot cocoa bombs are the perfect gift for friends and teachers, or they make a beautiful and stunning treat at holiday parties.
Once you’ve tasted a hot cocoa bomb, you’ll have a hard time going back to regular old hot chocolate — there are so many different flavor combinations, each made even richer by the real chocolate coating and the variety of mixings inside!
Whether you’re looking for a fun, gourmet treat for a party or a holiday gift for friends and kids teachers, this is the recipe for you!
What are hot cocoa bombs?
Hot cocoa bombs are a hollow, sphere-shaped shell made of various types of chocolate with hot cocoa powder and various mixings inside.
They’re meant to be dropped into a mug and covered with hot milk or water, then stirred and dissolved until you have a rich, delicious hot chocolate drink!
There are literally endless flavor combinations for this gourmet little treat, and they present beautifully for parties or gifts. If you haven’t tried a hot cocoa bomb, I highly recommend them! They require a bit of effort, but the results are stunning AND delicious.
How to make hot cocoa bombs?
Hot cocoa bombs, including these peanut butter hot cocoa bombs, are a little bit of a labor of love. They take a bit of time and effort, but the results are especially delicious!
To make them, you’ll need the following ingredients:
- Dark chocolate melting wafers – I’ve found Ghirardelli works best (and tastes best too!). You can also make milk chocolate hot cocoa bombs if you prefer. use almond bark too.
- Peanut butter chips – Melted, these add the perfect drizzle to make your bombs look their best.
- Hot chocolate powder – part of what makes this chocolate bomb hot cocoa recipe so rich and delicious is the combination of real chocolate and hot cocoa powder!
- Powdered peanut butter – powdered peanut butter keeps the chocolate bombs light and dissolvable without sacrificing that tasty peanut butter flavor.
- Mini marshmallows – are they even hot cocoa chocolate bombs if they don’t have mini marshmallows inside?!
As you can see, the ingredient list is simple — the real effort comes from assembling. But there’s something relaxing and fun about putting these pretty chocolate spheres together!
Not only do you have a tasty treat to look forward to, but it’s almost like an arts and crafts project. And knowing your efforts will bring a bit of joy to others definitely makes it worth it.
How do you make hot cocoa bombs?
Once you have the ingredients you need, you can get started! You’ll need a silicone half-sphere mold to put these together.
- Melt chocolate.
- Spoon melted chocolate mixture into silicone molds and quickly spread to coat molds.
- Place molds with a coat of chocolate upside-down on a baking tray and allow to set.
- Repeat with a second layer of chocolate.
- Fill half of the half-spheres with mixings.
- Melt the edges of the other half spheres and carefully place them on top of the filled spheres.
- Drizzle tops of sealed hot cocoa bombs with melted peanut butter chips.
How to use hot cocoa bombs?
Using your hot cocoa bombs is fun and easy! Place the bomb in the bottom of a mug or heat-safe cup, then pour hot milk or water over the top.
Stir and let the bomb dissolve, then enjoy your rich, delicious, chocolatey drink!
You can use your favorite non-dairy milk, regular milk, or water (though I definitely recommend milk).
How to store hot cocoa bombs?
Obviously you don’t want to store your hot cocoa bombs in a too-warm place, otherwise you’ll end up with a hot cocoa puddle. After the effort to make hot cocoa bombs, having them melt would simply be a tragedy!
Store your hot cocoa bombs at room temperature in an airtight container, out of direct sunlight and away from any heat sources.
How long do hot cocoa bombs last?
Stored properly, your homemade hot cocoa bombs should last up to 60 days! Again, they’re best stored at room temperature in an airtight container or bag, out of direct sunlight and away from all heat sources.
Can I use white chocolate for hot cocoa bombs?
You can definitely use white chocolate for hot cocoa bombs! While this recipe is for peanut butter hot cocoa bombs, there are a variety of different flavors and combinations you can make.
You can use white, milk, or dark chocolate melting wafers. You can mix in cinnamon, peppermint pieces, toffee pieces, cookie crumbs, pumpkin spice … the list goes on and on! The possibilities are nearly endless.
Can I use creamy peanut butter for hot cocoa bombs?
Yes, you can use creamy peanut butter in place of the peanut butter powder, but I’ve had the best results using the powder form.
I think the actual peanut butter ends up being a bit heavy for the delicate chocolate spheres, not to mention it doesn’t add quite as strong of a peanut butter flavor as the powder does. And it takes longer to dissolve.
More Drink Recipes You’ll Love…
- Coconut Hot Chocolate
- Crockpot Apple Cider
- Homemade Hot Chocolate Mix
- Cinnamon Milk
- Peppermint Hot Chocolate
- Key Lime Pie Hot Chocolate
- Milky Way Hot Chocolate
- Slush Punch
- Watermelon Lemonade Recipe
- Strawberry Banana Mango Smoothie
- Halloween Mocktails
- Plum Juice Recipe
- Tornado Twist
- Strawberry Banana Peach Smoothie
I’m sure you will love these peanut butter hot cocoa bombs as much as I do — and your friends and family will love them too!
Once you get the hang of these, they’re actually quite simple to make and leave a lovely impression with their pretty appearance and even better taste!
- 2 (6 sphere) large silicone molds. Sphere diameter 2.64"
- 1 (10 ounce) bag of dark chocolate melting wafers
- 3/4 cups hot chocolate powder
- 1/4 cup peanut butter powder
- 1 cup mini marshmallows
- 6 cups milk (1 cup per cocoa bomb)
- 1 cup peanut butter chips
- Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Place chocolate in a microwave safe bowl and cook in the microwave for 30 seconds.
- Remove and stir.
- Cook for an additional 30 seconds.
- Remove and stir.
- Repeat this until the chocolate is melted and smooth. Do not over cook chocolate or it will become hard..
- Spoon chocolate in each of the 6 molds and working quickly, coat the entire mold with white chocolate.
- Once each mold has been covered with chocolate, flip mold upside down on top of the lined cookie sheet and let dry.
- To speed this process up, you can put it in the freezer.
- Repeat this for the next 6 half spheres.
- Remove chocolate from the freezer and spread a new layer of chocolate along the rims of each sphere. We want to make sure we have a thicker rim so it doesn’t break while working with it.
- Flip again and let chocolate harden.
- Depending on the thickness this may need to be done a third time. 2 times seem to work well for me.
- Once spheres are fully dry, gently peel them out of the molds. If you prefer to not leave fingerprints on your chocolate you’ll want to wear food grade gloves for this.
- Once you have all 12 half spheres out of the holds, take a dinner plate and put it in the microwave for 30 seconds to heat up.
- Working with 1 sphere at a time, gently place the rim of each sphere on the plate and twist around to get a nice clean flat edge, allowing excess or imperfect edges to melt away.
- Repeat for remaining 11 half spheres.
- Fill 6 half spheres with 2 Tablespoons hot chocolate powder, 1 teaspoon powdered peanut butter, and a bunch of marshmallows.
- Reheat the plate for 30 seconds to warm it up again.
- Working with one at a time, take an empty sphere and place the rim on the hot plate. Once the edge begins to melt, quickly place this on top of a filled sphere and allow the warm chocolate to seal the edges together. Smooth edges if dripping.
- Melt peanut butter chips in a microwave safe bowl at 30 second intervals. Stirring after each time. Continue until peanut butter chips are melted.
- Place peanut butter chips in a piping bag and decorate the tops of each hot cocoa bomb.
- Allow to dry fully.
- Once ready to use, place 1 hot cocoa bomb in a mug.
- Heat up 1 cup of milk in the microwave for 1 1/2 - 2 minutes - making it nice and HOT.
- Pour hot liquid over chocolate bomb and watch the magic!
Amount Per Serving: Calories: 676Total Fat: 33gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 21mgSodium: 386mgCarbohydrates: 69gFiber: 5gSugar: 56gProtein: 27g