These Gingerbread House Hot Cocoa Bombs are the mother load of all cocoa bombs that’s big in size with a fun surprise! Wrap it up for a gift or watch it explode before your eyes!
Everyone is going nuts over these cocoa bombs! You’ve seen regular hot cocoa bombs like these Grinch Hot Chocolate Bombs, Disney Frozen Hot Chocolate Bombs, but have you seen a Gingerbread House Hot Cocoa Bomb?
Bigger is better!
They are big in size but still fit in a wide mouth mug. And the exploding part is so fun to watch.
To make these, I used a silicone gingerbread house mold I found at Joann Fabrics but it appears to no longer be available, instead I found a similar silicone mold here. I also used a mixture of Santa & gingerbread icing decorations to complete the decorated gingerbread house. They turned out great and were fun to make!
Hot Chocolate Bomb Tips
- Don’t overcook the chocolate. Melt in microwave for 30 seconds at a time stirring in between until creamy and smooth.
- Use a hot plate to seal the two chocolate spheres together to make a hot chocolate bomb. Reheat if necessary.
- Smooth out any air bubbles in chocolate after placing it in silicone mold using the back of a spoon.
- Make sure the chocolate has set before proceeding to make the hot cocoa bombs.
- Wear food safe gloves to avoid fingerprints.
- To store, keep them in an airtight container in fridge to avoid melting.
- To give as a gift, just wrapped in cellophane, tie with a bow or ribbon and add a gift tag.
Gingerbread House Cocoa Bomb Ingredients
4 cups Chocolate Candy Melts
2 cups Hot Chocolate Mix
2 cups Mini Marshmallows
⅓ cup White Chocolate Candy Melts
Santa Icing Decorations
Gingerbread Icing Decorations
Silicone Gingerbread House Mold
How to Make Gingerbread House Hot Cocoa Bombs
Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 2 tbsp melted candy melt into one of the gingerbread house molds 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 all of the molds.
On a baking sheet, lined with a non-stick silicone baking sheet or parchment paper, draw a small square of chocolate with a decorating bag and small piping tip, large enough to serve as a bottom for the gingerbread houses. Repeat drawing 6 squares.
Working with the first square of chocolate you made, fill it in with a solid filling of chocolate, making it about ¼ inch thick and as flat as you can possibly make it.
Place the chocolate filled molds and baking sheet of chocolate squares into the freezer for 5 minutes. Remove molds from the freezer and gently slide the chocolate out of the mold.
Fill the molds with 2 tbsp hot chocolate mix and 10-15 mini marshmallows.
Press one of the chocolate squares onto the bottom of a house, then using the chocolate in your decorating bag with the small piping tip, form a join line between the chocolate square and the house, joining the two pieces.
Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place melted white candy melts into a piping bag with a small round tip and decorate your gingerbread houses as desired, using this chocolate to glue-on the icing decorations.
Finish decorating the gingerbread house using the Santa & Gingerbread decorations.
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.
How to Use a Hot Cocoa Bomb
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 House Hot Cocoa Bombs
These Gingerbread House Hot Cocoa Bombs are the mother load of all cocoa bombs that's big in size with a fun surprise! Wrap it up for a gift or watch it explode before your eyes!
Ingredients
- 4 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ⅓ cup White Chocolate Candy Melts
- Santa Icing Decorations
- Gingerbread Icing Decorations
- Silicone Gingerbread House Mold
Instructions
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tbsp melted candy melt into one of the gingerbread house molds 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 all of the molds.
- On a baking sheet, lined with a non-stick silicone baking sheet or parchment paper, draw a small square of chocolate with a decorating bag and small piping tip, large enough to serve as a bottom for the gingerbread houses. Repeat drawing 6 squares.
- Working with the first square of chocolate you made, fill it in with a solid filling of chocolate, making it about ¼ inch thick and as flat as you can possibly make it.
- Place the chocolate filled molds and baking sheet of chocolate squares into the freezer for 5 minutes. Remove molds from the freezer and gently slide the chocolate out of the mold.
- Fill the molds with 2 tbsp hot chocolate mix and 10-15 mini marshmallows.
- Press one of the chocolate squares onto the bottom of a house, then using the chocolate in your decorating bag with the small piping tip, form a join line between the chocolate square and the house, joining the two pieces.
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place melted white candy melts into a piping bag with a small round tip and decorate your gingerbread houses as desired, using this chocolate to glue-on the icing decorations.
- Finish decorating the gingerbread house using the Santa & Gingerbread decorations.
- 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.
How to Use a Hot Cocoa Bomb
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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