Jump to Recipe - Print Recipe
Oreo Hot Chocolate Bombs are a fun way to enjoy hot cocoa! Chocolate and white chocolate spheres are packed with delicious hot cocoa mix, sprinkles and Oreos and then sealed together. Pour steamed milk over and watch as the chocolate melts and creates a yummy cup of hot cocoa!
Want to save this post?
Enter your email below and get it sent straight to your inbox.
What is a Hot Chocolate Bomb?
Hot chocolate bombs are a fun way to have hot cocoa! Chocolate spheres are filled with hot cocoa powder and fun mix-ins like marshmallows, Oreos, sprinkles and more. Pour a little steamed milk (or water) over them and watch the chocolate melt and a delicious cup of hot cocoa form!
Equipment Needed
To make this recipe, you’ll need:
- Silicone Half Sphere Mold (look for the large ones, that are at least 1.37”
- deep.)
- Candy Thermometer
- 2 glass bowls
- Silicone spatulas
- 2 small plates
- Food safe gloves (optional)
Ingredients
- ⅔c + ¼c Wilton Cookies ‘N’ Cream candy melts
- 3.5oz dark chocolate bar (72% cocoa)
- 3 tbsp brown and white decorating sprinkles
- ¼ cup mini marshmallows
- 15 Oreo Mini cookies
- 3 heaping tbsp hot cocoa mix
How to Make Oreo Hot Chocolate Bombs
Heat 2/3c cookies ‘n’ cream candy melts in a glass bowl in the microwave
for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy.
Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted candy wafers into three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Let set while you temper the chocolate.
Roughly chop ¾ of the dark chocolate bar. Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. The chocolate will look like there is hardly any change, but you will still need to stir the chocolate. Return it to the microwave, heat another 15 seconds, and then stir again.
Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate. You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered, and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.
Spoon approximately a tbsp of the melted dark chocolate into the remaining three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides. Cool in the refrigerator for 1-2 minutes to set, and then remove.
Repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges. The dark chocolate is much thinner than the candy melts, so it’s crucial to do two layers, or your sphere will crack and break when removed. Once all molds are fully coated, pop in the refrigerator for 5-10 minutes for them to set.
Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. You can either place them on the serving tray/cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves)
Place two small plates in the microwave and heat for approximately 20 seconds. Place a dark chocolate sphere open side down onto one plate.
Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, about 7-8 marshmallows, and 3 Oreo Mini cookies.
Now place a cookies ‘n’ cream sphere on the second plate and twist, and once the edges are slightly melted, place it on top of the dark chocolate sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam.
Place the remaining ¼ c of cookies ‘n’ cream candy melts in the microwave, and repeat step 1 to fully melt. Once smooth/creamy, dip a spoon in the candy melts, and drip back and forth over the hot cocoa bombs.
Immediately add brown and white sprinkles. Press the sprinkles lightly to ensure they are attached.
Place one Oreo mini flat on top of the cocoa bomb. You may need to add a little more of the melted candy in order to attach the cookie. Dip another Oreo mini into the candy melt, and place it standing up beside the flat oreo. Let set for 2-3 minutes.
When you’re ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy melts and chocolate have melted, and enjoy!
How to Store Leftover Hot Chocolate Bombs
Hot Chocolate Bombs should be stored in an airtight container in the fridge for up to a month.
Recipe Tips
- While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them.
- If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted candy wafers along the seam and dip in sprinkles.
- To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective.
How To Use Oreo Hot Chocolate Bombs
When you’re ready to enjoy your hot cocoa bomb, heat 8oz of milk (or water for thinner hot chocolate) in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy melts and chocolate have melted, and enjoy!
More Dessert Recipes
S’Mores Puppy Chow
Banana Cinnamon Muffins
Cranberry Crisp Bars
No Bake Strawberry Cheesecake Bites
Oreo Hot Chocolate Bombs
Oreo Hot Chocolate Bombs are a fun way to enjoy hot cocoa! Chocolate and white chocolate spheres are packed with delicious hot cocoa mix, sprinkles and Oreos and then sealed together. Pour steamed milk over and watch as the chocolate melts and creates a yummy cup of hot cocoa!
Ali
Prep Time 10 minutes minutes
Additional Time 20 minutes minutes
Total Time 30 minutes minutes
Equipment
Ingredients
- ⅔ c + ¼c Wilton Cookies ‘N’ Cream candy melts
- 3.5 oz dark chocolate bar 72% cocoa
- 3 tbsp brown and white jimmies sprinkles
- ¼ cup mini marshmallows
- 15 Oreo Mini cookies
- 3 heaping tbsp hot cocoa mix
Instructions
Heat 2/3c cookies ‘n’ cream candy melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted candy wafers into three molds.
Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Let set while you temper the chocolate.
Roughly chop ¾ of the dark chocolate bar. Place in a 2 c glass bowl, and microwave for 30 seconds at 50% power. The chocolate will look like there is hardly any change, but you will still need to stir the chocolate. Return it to the microwave, heat another 15 seconds, and then stir again. Once it begins to look melted with a few chunks of chocolate left, insert your candy thermometer into the chocolate.
You want your dark chocolate to be no higher than 90℉, or the chocolate will be untempered, and will have a chalky appearance with possible streaks of white. Once you reach your desired temperature, continue stirring until all chocolate is smooth and creamy with no lumps.
Spoon approximately a tbsp of the melted dark chocolate into the remaining three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides. Cool in the refrigerator for 1-2 minutes to set, and then remove.
Repeat this process again to make a second layer of dark chocolate, again paying special attention to the edges. The dark chocolate is much thinner than the candy melts, so it's crucial to do two layers, or your sphere will crack and break when removed. Once all molds are fully coated, pop in the refrigerator for 5-10 minutes for them to set.
Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them.
You can either place them on the serving tray/cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting. (To reduce fingerprint smudges, wear food safe gloves)
Place two small plates in the microwave and heat for approximately 20 seconds. Place a dark chocolate sphere open side down onto one plate. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, about 7-8 marshmallows, and 3 Oreo Mini cookies.
Now place a cookies ‘n’ cream sphere on the second plate and twist, and once the edges are slightly melted, place it on top of the dark chocolate sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam.
Place the remaining ¼ c of cookies ‘n’ cream candy melts in the microwave, and repeat step 1 to fully melt. Once smooth/creamy, dip a spoon in the candy melts, and drip back and forth over the hot cocoa bombs. Immediately add brown and white sprinkles. Press the sprinkles lightly to ensure they are attached.
Place one Oreo mini flat on top of the cocoa bomb. You may need to add a little more of the melted candy in order to attach the cookie. Dip another Oreo mini into the candy melt, and place it standing up beside the flat oreo. Let set for 2-3 minutes.
When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode.
Continue stirring until the candy melts and chocolate have melted, and enjoy!
Video
Notes
- While handling the spheres, wearing food safe gloves will help keep
them from melting, and also minimize your fingerprints on them. - If you are having a hard time getting the two spheres to connect to each
other, you could pipe some extra melted candy wafers along the seam
and dip in sprinkles. - To melt the sphere edges, you can either use heated plates, or a lightly
heated frying pan. I have used both, and both are equally effective.
Pin for Later
Want to save this post?
Enter your email below and get it sent straight to your inbox.
