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Recipes

Hazelnut Hot Cocoa Bombs

Cozy Nights:  Hazelnut Hot Cocoa Bombs

Warm up your holiday season with these decadent Hazelnut Hot Cocoa Bombs! Made with a rich hazelnut chocolate shell and filled with cocoa mix and marshmallows, they create the perfect cup of cozy when melted into hot milk.

Ingredients

For the Chocolate Shells:

1 1/2 cups high-quality dark or milk chocolate chips (or chopped chocolate bar)
1/4 cup hazelnut spread (like Nutella)
1/4 cup finely chopped BC-grown hazelnuts, toasted

For the Filling:

1/2 cup hot cocoa mix
1/4 cup mini marshmallows

For the Decoration:

1/4 cup white chocolate, melted (optional)
Extra chopped BC-grown hazelnuts for garnish

Method

Melt the Chocolate:

  1. Place the chocolate chips in a microwave-safe bowl. Heat in 15-20 second intervals, stirring each time, until fully melted and smooth.
  2. Stir in the hazelnut spread for extra flavour.

Make the Chocolate Shells:

  1. Using a silicone half-sphere mold, spoon about 1 tablespoon of melted chocolate into each cavity.
  2. Use the back of a spoon or a pastry brush to spread the chocolate evenly, ensuring it coats the sides and bottom of the mold.
  3. Place the mold in the refrigerator for 10–15 minutes to allow the chocolate to set. Repeat for a second layer if needed to make sturdy shells.

Add the Filling:

  1. Once the shells are fully set, carefully remove them from the mold.
  2. Fill half of the chocolate shells with 1 tablespoon of cocoa mix and a few mini marshmallows.

Seal the Bombs:

  1. Warm a small plate or pan. Take an empty chocolate shell and gently press the edge onto the warm surface to melt the rim slightly.
  2. Press the warmed shell onto a filled shell to seal the two halves together. Hold for a few seconds to set.
  3. Smooth any gaps with extra melted chocolate if needed.

Decorate:

  1. Drizzle the sealed hot cocoa bombs with melted white chocolate and sprinkle with chopped hazelnuts for a festive touch.
  2. Allow decorations to set at room temperature or chill briefly in the fridge.

Serve:

  1. Place one hazelnut hot cocoa bomb in a mug.
  2. Pour 1 cup of steaming hot milk over the top and watch the magic happen! Stir to combine the melted chocolate and cocoa mix, then enjoy your warm, nutty treat.

Notes:

Shell Strength:  Apply two layers of chocolate to ensure the shells are sturdy and won’t crack.

Flavour Boost: Add a pinch of cinnamon or a splash of hazelnut extract to the cocoa mix for extra flavor.

Storage: Store hot cocoa bombs in an airtight container at room temperature for up to 1 week.

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