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Snickerdoodle Hot Cocoa Bombs

Enjoy the delightful flavors of snickerdoodles in a fun and cozy hot cocoa bomb form. A perfect winter treat that combines rich white chocolate, hot cocoa mix, and mini marshmallows, infused with cinnamon spice.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 hot cocoa bombs
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Hot Cocoa Bomb Ingredients
  • 6 tablespoons Hot Cocoa Mix, divided Use a creamy kind, store-bought or homemade.
  • ⅔ cup Granulated Sugar Organic sugar recommended.
  • ⅓ cup Cocoa Powder Unsweetened for best results.
  • 1 pinch Kosher Salt Balances the sweetness.
  • 1 cup White Chocolate Chips Use high-quality chips such as Ghirardelli.
  • ½ teaspoon Cinnamon Ceylon cinnamon offers a lovely flavor.
  • 15-18 pieces Mini Marshmallows, divided These are the delightful surprises in your cocoa.
  • 1 Silicone Chocolate Bomb Mold Ensure it’s of good quality for shape.

Method
 

Preparation
  1. In a mixing bowl, whisk together the sugar, cocoa powder, and kosher salt until well blended.
  2. Melt white chocolate chips over a double boiler and gently stir until smooth; mix in the ½ teaspoon of cinnamon.
  3. Coat the inside of the silicone molds with the melted cinnamon chocolate, ensuring the shell is thick.
  4. Freeze the molds for about 10 minutes until the chocolate is set.
  5. Fill the molds with 2 tablespoons of hot cocoa mix, a pinch of cinnamon, and around 5-6 mini marshmallows.
  6. Seal the bombs using the other molds, melting the rims slightly for a good seal.
  7. Store the bombs in a cool, dry place until ready to use.
To Enjoy
  1. Place a Snickerdoodle Hot Cocoa Bomb in your mug, pour over steaming hot milk, stir as it melts, and enjoy your cozy treat!

Notes

For variations, try using dark or milk chocolate, or add different extracts for enhanced flavor. Keep these treats in an airtight container at room temperature for up to two weeks.