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RumChata Hot Cocoa Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 105 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 50 minutes
  • Yield: 6 hot cocoa bombs
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Delight in the cozy charm of RumChata Hot Cocoa Bombs, a fun and festive treat perfect for warming up on chilly days. These handcrafted chocolate spheres are filled with hot cocoa mix, mini marshmallows, and a splash of creamy RumChata liqueur. Once dropped into hot milk, they melt into a rich, indulgent cup of cocoa topped with floating marshmallows. Perfect for sharing or gifting, these hot cocoa bombs bring a boozy twist to a classic winter comfort drink.

Ingredients

Scale

Chocolate Shell

  • 12 oz White Melting Chocolate (Chips or Almond Bark)
  • Melted White and Milk Chocolate for drizzling

Filling

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

To Serve

  • 6 cups Hot Milk

Instructions

  1. Prepare the Chocolate Shells: Place the white melting chocolate in a microwave-safe bowl and melt until smooth and creamy, stirring well. Spoon or ladle the melted chocolate into hemispherical molds, coating the insides thoroughly. Pour out any excess chocolate back into the bowl. Refrigerate the molds for 15 minutes to allow the chocolate to harden.
  2. Remove from Molds: Gently remove the hardened chocolate halves from the molds. Arrange six halves in a row; these will form the bottom halves of your cocoa bombs.
  3. Seal and Fill Bottom Halves: Heat a non-stick skillet on low. Place one chocolate half with the open side down in the skillet, melting just the edges to create a sealing surface. Remove and place it on a cookie sheet. Fill the interior with hot cocoa mix, 2 tablespoons of RumChata, and about 5 mini marshmallows. Repeat this melting and filling process for all six bottom halves.
  4. Seal Top Halves: Repeat the edge-melting process with the remaining six chocolate halves. Once their edges are melted, immediately place each on top of a filled bottom half, pressing gently and holding for a few seconds to seal the cocoa bombs together.
  5. Set the Cocoa Bombs: Refrigerate the sealed cocoa bombs for 30 minutes until the chocolate is firmly set.
  6. Decorate: Microwave white and milk chocolates separately in 15-second intervals until melted and smooth. Transfer each to a pastry bag and drizzle over the cocoa bombs. Sprinkle your favorite topping over the drizzled chocolate for a festive finish.
  7. Serve: Place one cocoa bomb in a large mug. Pour 1 cup of hot milk over it, allowing the bomb to melt, bubble, and release marshmallows to the surface. Stir well and enjoy your warm, creamy RumChata hot cocoa.

Notes

  • Use a gentle low heat when melting chocolate edges to avoid burning.
  • Be careful when removing chocolate halves from molds as they can be fragile.
  • For a richer treat, use whole milk or cream instead of skim milk.
  • These cocoa bombs can be stored in an airtight container in the refrigerator for up to one week.
  • If you don’t have molds, silicone sphere molds work best for shaping the chocolate shells.
  • Adjust the amount of RumChata to taste, but be cautious not to overfill to avoid leaking.

Nutrition

  • Serving Size: 1 cocoa bomb with hot milk
  • Calories: 310
  • Sugar: 28g
  • Sodium: 80mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

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