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RumChata Hot Cocoa Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 60 reviews
  • Author: Emily
  • 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

Indulge in the cozy comfort of RumChata Hot Cocoa Bombs, a delightful twist on classic hot chocolate. These charming chocolate spheres are filled with rich hot cocoa mix, mini marshmallows, and a splash of creamy Rum Chata, offering a luxurious and fun way to enjoy a warm drink. Simply drop one bomb into a mug and pour hot milk over it to watch a magical melting reveal and enjoy the perfect blend of chocolate and spice in every sip.

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

For Serving

  • 6 cups Hot Milk
  • Melted White and Milk Chocolate (for drizzling on top)
  • Your favorite Sprinkles (for garnish)

Instructions

  1. Melt the Chocolate Shell: Place the white melting chocolate in a microwave-safe bowl and melt it in intervals until smooth and creamy. Stir well. Spoon or ladle the melted chocolate into molds, coating the inside evenly. Pour out excess chocolate back into the bowl and refrigerate the molds for 15 minutes until the chocolate hardens.
  2. Remove and Prepare Half Balls: Carefully remove the hardened chocolate shells from the molds. Arrange 6 half balls in a row; these will form the bottom halves of your cocoa bombs.
  3. Melt Edges for Assembly: Heat a non-stick skillet on low. Take one half ball, place it open side down in the skillet just long enough for the edges to melt slightly. Remove it and place it on a cookie sheet. Repeat this step until all six bottom halves have melted edges.
  4. Fill the Cocoa Bombs: Fill each prepared half ball with hot cocoa mix, 2 tablespoons Rum Chata, and mini marshmallows. Be sure to distribute evenly for consistent flavor in each bomb.
  5. Seal the Bombs: Repeat the melting edges process with the remaining 6 half balls (the tops). Place each melted-edge half ball open side down onto a filled bottom half. Press gently and hold for a few seconds to seal the top and bottom together.
  6. Set the Assembled Bombs: Refrigerate the completed cocoa bombs for 30 minutes to let the chocolate fully set and solidify.
  7. Decorate: Melt white and milk chocolate separately in the microwave at 15-second intervals until smooth. Stir each well, transfer to separate pastry bags or piping bags, and drizzle artfully over the set cocoa bombs. Sprinkle with your favorite toppings immediately.
  8. Serve: Place one RumChata Hot Cocoa Bomb in a large mug. Pour hot milk over it and watch the bomb melt and bubble, releasing marshmallows and cocoa. Stir well and enjoy this cozy, decadent treat!

Notes

  • Use a gentle heat when melting chocolate to avoid burning or seizing.
  • Be careful when melting edges in the skillet; do not leave too long to prevent warping or melting beyond the edges.
  • You can substitute Rum Chata with any cream liqueur or omit for a non-alcoholic version.
  • Use high-quality hot cocoa mix for the best flavor.
  • Store cocoa bombs in a cool, dry place or refrigerate until ready to use.
  • Customize the sprinkles and drizzle with your favorite colors or chocolate types for festive occasions.

Nutrition

  • Serving Size: 1 hot cocoa bomb with 1 cup hot milk
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 90 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 10 mg

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