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Gingerbread Hot Chocolate Bomb (Video)

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Enjoy a delicious gingerbread flavored mug of hot cocoa on a chilly day with this Gingerbread Hot Chocolate Bomb recipe. Hot cocoa bombs are all the rage these days and there are so many delicious flavors to enjoy. If you’re looking for more hot chocolate bomb flavor recipes check up my 25 hot chocolate flavors post.

gingerbread hot chocolate bomb recipe

Gingerbread is such a yummy winter and holiday treat. There is nothing like a fresh gingerbread cookie to enjoy over the season and now you can also enjoy it as a cup of hot chocolate. These gingerbread hot cocoa bombs are a perfect addition to your winter cocoa lineup.

How to Make Gingerbread Hot Chocolate Bomb

Before you get started you’ll need to grab your supplies. You’ll need:

  • 2 cups Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 2 cups Mini Marshmallows
  • ¼ cup White Candy Melts
  • Gingerbread Sprinkles
  • Gingerbread Spice Mix:
    • 1 tbsp Ground Cinnamon
    • 1 tbsp Ground Cloves
    • 1 tbsp Ground ginger
gingerbread hot cocoa spices

Here’s what you’ll do:

  1. Place chocolate candy melts and white candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
  2. Combine all of the spices for your gingerbread spice mix and mix together well with a fork or whisk.
  3. Place 2 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
  4. Place the chocolate filled bomb molds into the freezer for 5 minutes.
  5. Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
  6. Fill 6 of the molds with 1 1/2 tbsp hot chocolate mix, 1 tsp gingerbread spice mix, and 6-8 mini marshmallows.
  7. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  8. Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  9. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
  10. Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling the gingerbread sprinkles over them.
  11. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  12. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
gingerbread hot cocoa bomb recipe
Gingerbread Hot Chocolate Bombs

Gingerbread Hot Chocolate Bomb

Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ginger, Cinnamon, and Cloves combine to bring you a gingerbread spiced hot cocoa.

Ingredients

  • 2 cups Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 2 cups Mini Marshmallows
  • ¼ cup White Candy Melts
  • Gingerbread Sprinkles
  • Gingerbread Spice Mix:
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Ground Cloves
  • 1 tbsp Ground ginger

Instructions

  1. Place chocolate candy melts and white candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package.
  2. Combine all of the spices for your gingerbread spice mix and mix together well with a fork or whisk.
  3. Place 2 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
  4. Place the chocolate filled bomb molds into the freezer for 5 minutes.
  5. Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
  6. Fill 6 of the molds with 1 1/2 tbsp hot chocolate mix, 1 tsp gingerbread spice mix, and 6-8 mini marshmallows.
  7. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  8. Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  9. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
  10. Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling the gingerbread sprinkles over them.
  11. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  12. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

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