Cocoa Bombs Recipes

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30 DECADENT HOMEMADE HOT COCOA BOMBS RECIPES



30 Decadent Homemade Hot Cocoa Bombs Recipes image

This list of amazing homemade hot cocoa bombs is perfect for giving you inspiration for the next delicious cup of cocoa!

Provided by Katie Hale

Categories     Beverages

Number Of Ingredients 30

Basic Chocolate Hot Cocoa Bombs
Mounds Hot Cocoa Bombs
Almond Joy Hot Cocoa Bombs
Twix Hot Cocoa Bombs
Turtle Hot Cocoa Bombs
Orange Slice Chocolate Hot Cocoa Bombs
Frozen Hot Cocoa Bombs
Mickey Mouse Hot Cocoa Bombs
Lego Man Hot Cocoa Bombs
Mexican Hot Chocolate Bombs with Tequila
Lucky Charms Hot Cocoa Bombs
Snickerdoodle Hot Chocolate Bomb
Creme Brulee Hot Cocoa Bombs
Peanut Butter Hot Cocoa Bombs
Minnie Mouse Hot Cocoa Bombs
Red Velvet Hot Chocolate Bombs
Salted Caramel Hot Cocoa Bombs
Pink Hot Cocoa Bombs
Peppermint Vodka Hot Cocoa Bombs
Baseball Hot Cocoa Bombs
S'Mores Hot Chocolate Bombs
Harry Potter Butterbeer Hot Cocoa Bomb
Unicorn Hot Cocoa Bombs
Nutella Hot Chocolate Bombs
Sugar Cookie Hot Cocoa Bombs
Marshmallow Hot Cocoa Bombs
Cappuccino Coffee Cocoa Bomb
Butterfinger Hot Chocolate Bombs
Chocolate Fudge Hot Chocolate Bomb
Oreo Milk Chocolate Hot Cocoa Bomb

Steps:

  • Follow these easy tutorials to create your own new favorite hot cocoa bombs!

COCOA BOMBS



Cocoa Bombs image

These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.

Provided by Chocolatl

Categories     Dessert

Time 18m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1/2 cup butter, at room temperature
1/2 cup margarine, at room temperature
4 tablespoons powdered sugar
2 teaspoons vanilla extract
2 tablespoons cold water
6 tablespoons unsweetened cocoa
1 3/4 cups flour
3 ounces finely ground almonds (walnuts may also be used)
1/2 cup powdered sugar, for topping (as needed)

Steps:

  • Preheat oven to 400°F.
  • Beat butter, margarine and powdered sugar together until light and fluffy.
  • Beat in vanilla extract and water and blend thoroughly.
  • Beat in cocoa.
  • Slowly add flour and nuts and mix until completely incorporated.
  • Roll dough into walnut-sized balls and place on ungreased baking sheet.
  • Flatten balls slightly.
  • Bake until cookies are set but not browned, about 8 minutes.
  • Roll in powdered sugar while still warm. Do not skip this step.
  • When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
  • Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.

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