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RumChata Hot Cocoa Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 87 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 hot cocoa bombs 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

RumChata Hot Cocoa Bombs are a delightful and indulgent treat perfect for chilly days. These chocolate spheres are filled with hot cocoa mix, mini marshmallows, and a splash of Rum Chata, creating a rich and creamy hot chocolate experience when melted in warm milk. Topped with decorative drizzles of white and milk chocolate, they make both a festive gift and a cozy winter treat.

Ingredients

Scale

Chocolate Shell

  • 12 oz White Melting Chocolate (Chips or Almond Bark)

Filling

  • 2 packets Hot Cocoa Mix
  • 1 cup Mini Marshmallows (about 5 per cocoa bomb)
  • 2 tbsp Rum Chata (per cocoa bomb)

Serving

  • 6 cups Hot Milk
  • Melted White and Milk Chocolate (for drizzling)
  • Sprinkle mix (optional, for garnish)

Instructions

  1. Melt the Chocolate Shell: Place the white melting chocolate in a microwave-safe bowl and heat until smooth and creamy, stirring frequently. Spoon or ladle the melted chocolate into molds and coat the insides thoroughly. Pour out any excess chocolate back into the bowl. Refrigerate the molds for 15 minutes to harden.
  2. Remove Chocolate Halves: Carefully pop the chocolate halves out of the molds. Arrange 6 of these halves in a row; these will be the bottom halves of your cocoa bombs.
  3. Seal First Half: Heat a non-stick skillet on low. Place one chocolate half shell open-side down in the skillet just long enough to melt the edges. Remove and place on a cookie sheet.
  4. Fill the Cocoa Bombs: Into the melted-edged chocolate half shells, add the hot cocoa mix, 2 tablespoons of Rum Chata, and about 5 mini marshmallows per bomb. Repeat until all 6 halves are filled.
  5. Seal the Cocoa Bombs: Heat the skillet again on low. Place the remaining chocolate half shells open-side down to slightly melt their edges. Quickly place each on top of a filled half shell, pressing lightly to seal the two halves together. Hold briefly to ensure they stick.
  6. Chill Until Set: Refrigerate the sealed cocoa bombs for 30 minutes until the chocolate is fully set.
  7. Decorate with Drizzles: Melt the white and milk chocolate separately in microwave-safe bowls using 15-second intervals, stirring well after each. Transfer them to separate pastry bags and drizzle artistically over the cocoa bombs. Add sprinkles if desired.
  8. Serve: Place one cocoa bomb at the bottom of a large mug. Pour 1 cup of hot milk over the bomb and watch it melt, releasing the cocoa mix and marshmallows. Stir well and enjoy your cozy RumChata hot cocoa.

Notes

  • Be careful when handling melted chocolate to avoid burns.
  • Use a silicone mold for easier removal of chocolate halves.
  • The Rum Chata can be omitted to make a non-alcoholic version.
  • Store cocoa bombs in an airtight container in the refrigerator for up to one week.
  • For a richer drink, use whole milk or a milk alternative of your choice.
  • Customize sprinkles for holidays or special occasions.

Nutrition

  • Serving Size: 1 hot cocoa bomb with 1 cup milk
  • Calories: 280
  • Sugar: 22g
  • Sodium: 60mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://cookesrecipes.com/rumchata-hot-cocoa-bombs-recipe/