Introduction

Cosmic Brownie Hot Chocolate Bombs are a fun and delicious twist on classic hot cocoa. These chocolate spheres hide a surprise filling of rich hot cocoa mix, mini marshmallows, and pieces of cosmic brownie—perfect for a cozy treat that melts right in your cup.

A clear glass cup sits on a round wooden coaster against a white marbled surface. Inside the cup lies a single dark chocolate sphere decorated with small blue and gold candy beads and topped with a sprinkle of coarse orange sugar crystals. Milk, poured from a clear glass pitcher held by a woman's hand, flows gently onto the chocolate sphere, starting to melt it at the bottom layer where the milk pools white and smooth. In the blurred background, more clear glass cups with similar chocolate spheres and small white marshmallows are visible, as well as loose white marshmallows scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups semi sweet chocolate chips
¼ cup semi sweet chocolate chips
2 Tablespoons candy coated mini chips
6 Tablespoons hot cocoa mix
1 cosmic brownie (cut into 6 pieces)
1 cup mini marshmallows

Instructions

Step 1: In a small, microwave-safe bowl, melt 2 cups of semi sweet chocolate chips in 30-second increments, stirring between each until smooth. This should take about 60 to 90 seconds.
Step 2: Spoon about 2 tablespoons of melted chocolate into each half of the sphere mold. Use a pastry brush or the back of a spoon to spread the chocolate evenly, ensuring edges are well coated. Chill in the fridge or freezer for about 10 minutes until hardened, then gently remove from molds.
Step 3: Place 6 half spheres face down on a plate. Melt ¼ cup chocolate chips in a small microwave-safe bowl using 30-second intervals, stirring until smooth (30-60 seconds). Transfer to a piping bag or baggie, snip a small corner, and drizzle over each half sphere. Sprinkle candy coated mini chips on top before the chocolate sets. Chill for 3-5 minutes to harden.
Step 4: Lay the remaining 6 half spheres face up on a plate. Add 1 tablespoon of hot cocoa mix into each. Top each with one piece of cosmic brownie and a few mini marshmallows.
Step 5: Warm a small microwave-safe plate for 45-60 seconds. Place a decorated, empty half sphere on the warm plate briefly to soften edges. Quickly press it against a filled half sphere, aligning the edges to seal. Repeat for all pairs until complete.
Step 6: To serve, place one hot cocoa bomb in a mug. Pour 6 ounces of hot milk or water over it. Stir once the chocolate shell melts and the filling is released. Enjoy your cosmic treat!

Tips & Variations

Use high-quality chocolate for a smoother melt and richer flavor.
Swap cosmic brownies for any favorite small brownies or fudge pieces to change up the filling.
Add a pinch of cinnamon or chili powder to the hot cocoa mix for a spicy twist.
For a dairy-free option, use dairy-free chocolate and heat plant-based milk.

Storage

Store assembled hot chocolate bombs in an airtight container at room temperature or in the fridge for up to 1 week. Keep them away from heat to prevent melting. To reheat, simply place the bomb in a mug and pour hot milk or water over it to enjoy immediately.

How to Serve

The image shows a round chocolate dessert placed inside a dark metal muffin cup on a white marbled surface. The dessert has a glossy dark brown outer layer with thin lines of chocolate drizzle running from top to bottom. On the top, there are small colorful candy pieces in blue, orange, pink, and green arranged in a scattered pattern. In the background, there is a white bowl filled with white marshmallows, slightly blurred to keep the focus on the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hot chocolate bombs ahead of time?

Yes, you can prepare the bombs a few days in advance. Just store them in a cool, dry place to keep their shape and freshness until you’re ready to use them.

What can I use if I don’t have a chocolate sphere mold?

If you don’t have a mold, you can try shaping the chocolate by hand on parchment paper or using silicone molds designed for candy or mini desserts. Just be sure to coat the edges well and allow enough time to set.