We all love ourselves a good hot cocoa bomb. We’ve even made a hot cocoa bomb list for the occasion! But what if you’d rather make some yourself…in your own style? Don’t worry, we’ve got just the thing for you this holiday season: Aldi’s hot cocoa bomb recipe!
What Are Hot Cocoa Bombs?
If you haven’t been keeping up on the hot cocoa trends this year, you might not know that hot cocoa bombs have exploded in popularity lately—pun intended. Costco kicked it all off with their 16-pack of hot cocoa bombs, and Target wasn’t far behind with their own Wondershop variety.
A hot cocoa bomb is simply a ball of chocolate that contains marshmallows, hot cocoa mix and, sometimes, sprinkles. All you have to do to feel themagic this winter is pop a bomb into your mug, pour some steamed milk over it, mix the concoction together andvoila! It’s the perfect treat for any chilly occasion.
How to Make Aldi Hot Cocoa Bombs
You’ll need a few Aldi things before you get cookin’. If you have plans to make hot cocoa bombs this weekend, make sure these items end up in your grocery delivery cart. (No quarters necessary.)
Yield: 4 hot cocoa bombs
Ingredients
- 1 package of Moser Roth Dark Collection 70% Cocoa Chocolate Bar, finely chopped
- 1/2 cup of Baker’s Corner Mini Semi-Sweet Chocolate Morsels
- 1 package of Beaumont Cocoa Hot Cocoa Mix
- Spangler Candy Canes, crushed
- Baker’s Corner Miniature Marshmallows
- 3-inch silicone sphere molds
These particular cocoa bombs were created in Aldi’s Test Kitchen by the ever-talented Chef Trevor. For this particular recipe, prep time will be around 10 minutes and cook time will also be around 10 minutes (with about 25 minutes to set).
Directions
Step 1: Melt Your Chocolate
Courtesy @brownedbutterblondie/instagram
Start with a double-boiler over medium-low heat. In the meantime, collect the chopped chocolate and morsels into a small bowl. Add half of the collected chocolate into the double-boiler, and allow it to melt (without burning!). The temperature should not rise about 120° F. Use a candy/food safe thermometer to monitor the chocolate.
Once the chocolate is thoroughly melted (the temperature should be around 110-115° F), remove it from the heat. Repeat in small batches until all remaining chocolate has been melted. Be sure to melt what you already have before adding more into a batch!
Step 2: Fill the Mold
Continue to stir and monitor the temperature of the chocolate until it hits 82° F, at which point you’ll bring the chocolate back to the double-boiler until it hits 91° F. Remove chocolate from heat once again and begin to add 2 tablespoons of chocolate into the 3-inch half silicone sphere molds.
Make sure to shift the chocolate around the mold completely until it properly covers every side. Let stand for five minutes. Continue until you’ve made all the bombs you want and reserve remaining chocolate.
Step 3: Spread the Chocolate
The sphere should be set by now, so gently use the back of a spoon to smooth the inside of the half sphere. Chill for an additional 20 minutes. Then, peel the molds away and set aside.
Step 4: Melt Down the Edges
Courtesy @brownedbutterblondie/instagram
Warm a small saute pan over low heat. Press a single sphere half down onto the pan to even out the edges and set aside. Note: you should press very gently as to not break the shell, and avoid pressing down for too long.
Step 5: Load up Your Hot Cocoa Bomb
Courtesy @brownedbutterblondie/instagram
Fill your bombs with 1/2 a packet of hot cocoa mix and however much peppermint fix-ins and marshmallows you want stuffed inside! Next, repeat step 4 but instead press the two sphere halves together. Set for 5 minutes.
Step 6: Indulge!
Courtesy @brownedbutterblondie/instagram
Bring the remaining chocolate to 88° F, drizzle over the sealed cocoa bombs and sprinkle with peppermint pieces. Serve and enjoy!
Pro tip: you can amp this recipe up by mixing in a splash of Aldi’s O’Donnell’s Irish Cream—think Baileys butbetter.
Make Some with Your Loved Ones
These are the perfect holiday family treat. You can recreate this recipe with white or milk chocolate, and complete your hot cocoa bomb with any flavor of marshmallow or sprinkles you prefer. You could even load a bomb up with whipped cream, if you like.
Even after the holidays, these Aldi hot cocoa bombs are the ideal winter indulgence, though they do make a great stocking stuffer. You can also enjoy making these with your loved ones—this recipe is perfect for kids with adult supervision. (Just don’t let those little hands sneak all the chocolate!)
Still Have a Sweet Tooth? Try These Hot Cocoa Recipes
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Cozy Hot ChocolateSteaming mugs of these smooth beverages are a nice anytime treat with my husband, Ken.—Marie Hattrup, Sonoma, California
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Fluffy Hot ChocolateThis is our daughter's favorite hot chocolate recipe. It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won't get from a cocoa packet. —Jo Ann Schimcek, Weimar, Texas
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Rich Hot ChocolateEach winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the Bloody Marys and fill our thermoses with these hot cocoas instead.
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Peppermint White Hot ChocolateMy soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon
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Favorite Hot ChocolateYou need just a few basic ingredients to stir up this spirit-warming sipper. The comforting beverage is smooth and not too sweet, making it just right for cozy chilly nights. —Flo Snodderly, North Vernon, Indiana
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Mexican Hot ChocolateThis delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
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Crackling Hot CocoaThis hot chocolate recipe is more than a warm-you-up—it's rich and thick decadence in a mug. —Cyndi Nistico, Palm Island, Florida
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Vanilla Almond Hot CocoaTreat your family to this comforting, homemade cocoa as you decorate the tree or open holiday gifts. Vanilla and almond extracts make it taste even more special. —Vicki Holloway, Joelton, Tennessee
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Kahlua Hot ChocolateWhen we want a cup of hot chocolate, we prefer homemade over store mixes. A splash of Kahlúa adds a touch of fabulous. —Chung-Ah Rhee, Hollywood, California
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Hot Cocoa with Almond MilkChange up ordinary hot cocoa by stirring some dark baking cocoa into vanilla almond milk. Top it off with a plain large marshmallow or berry marshmallow creme, if you like, and add your favorite pretty sprinkles. —Cindy Reams, Philipsburg, Pennsylvania
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Melting SnowmanAfter an afternoon of sledding, kids will love to warm up with hot chocolate and these special snowman toppers. The snowmen will disappear as they sip and so will the chill on their fingers and toes! —Taste of Home Test Kitchen
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Raspberry Hot CocoaGarnished with whipped cream, chocolate curls and raspberry-flavored marshmallows, this cool-weather favorite goes from everyday to extra-special. —Andrew McDowell, Lake Villa, Illinois
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Ghostly Hot CocoaChocolate pudding mix is the convenient start to this clever cocoa mix. Kids of all ages get a kick out of the marshmallow ghost floating on top. —Ruby Gibson, Newton, North Carolina
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Up Next, learn how to make hot chocolate brownies just like Christina Tosi, queen of sweet treats and nostalgic flavors, and some delicious whipped hot chocolate.
