Oreo Hot Cocoa Bombs are chocolate and cookies and cream spheres packed with hot cocoa, marshmallows and Oreo Minis. They’re fun and tasty!

Oreo Hot Cocoa Bombs

Raise your hand if you think Oreos pair perfectly with milk! I can’t eat Oreos without milk. My favorite way to eat them is dunking them in milk. Oreo Hot Cocoa Bombs takes the art of dunking your Oreos in milk to a whole new level. Chocolate and cookies and cream spheres are packed with hot cocoa, marshmallows and Oreo Minis, then topped with sprinkles and a chocolate drizzle. The spheres melt when you pour steamed milk over them, releasing the contents of the sphere into the milk and creating a flavorful warm beverage. Here’s how to make them.

These instructions will help you make 3 hot cocoa bombs. The steps take less than 30 minutes.

Equipment Needed to Make Oreo Hot Cocoa Bombs

• silicone half sphere mold (Look for a larger half sphere mold with cavities that are at least 1.37” deep.)
• candy thermometer
• 2x small glass mixing bowls
• measuring cup
• measuring spoons
• silicone spatula
• 2 small plates OR a small fry pan
• small spoon
• food safe gloves (optional, see tips below)

Ingredients Needed To Make Oreo Hot Cocoa Bombs

• ⅔ cup + ¼ cup  Wilton Cookies ‘N’ Cream candy melts
• 3.5 oz dark chocolate bar (72% cocoa)
• 3 tbsp brown sprinkles
• white sprinkles
• ¼ cup mini marshmallows
• 15 Oreo Mini cookies
• 3 heaping tbsp hot cocoa mix

Instructions

How To Make Oreo Hot Cocoa Bombs

Place 2/3 cup of cookies ‘n’ cream candy melts in a glass bowl and heat them in the microwave for 1 minute at 50% power. Stir well, then continue heating in 30 second intervals until the wafers are fully melted and have a smooth, creamy texture.

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. Be sure to make the edges a little thicker, so that they don’t break when joining 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 the chopped dark chocolate into a 2 cup 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 the chocolate 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 1 tbsp of the melted dark chocolate into each of 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, place them in the refrigerator for 5-10 minutes to set.

Once the spheres have set, remove from them the refrigerator. Slowly begin 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 onto a serving tray, cookie sheet, or a piece of parchment paper to be ready for the next steps. You can wear food safe gloves in order to decrease the chances of leaving fingerprints on the chocolate. Try to handle the spheres as little as possible since a lot of handling can encourage melting.

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.

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.

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. Should you find that you have small cracks that didn’t completely seal, one way to deal with them is to heat a spoon in hot water, then dry it thoroughly and use it to smooth around the seam.

Place the remaining ¼ cup of cookies ‘n’ cream candy melts in the microwave, and repeat step 1 to fully melt. Once they are smooth and creamy, dip a spoon in the candy melts and use it to drizzle the melted candy over the hot cocoa bombs.

Immediately add brown and white sprinkles. Press lightly on the sprinkles in order to ensure they are attached to the cocoa bomb.

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.

The Hot Cocoa Bombs can now be served or stored.

How to Serve Oreo Hot Cocoa Bombs

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!

The video below shows a hot coco bomb opening up.

Tips

• Wearing food safe gloves helps decrease the chances of leaving fingerprints on the chocolate, as well as the likelihood of melting.
• To melt the sphere edges, you can either use heated plates as described above or use a lightly heated small pan. Both are equally effective.
• 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.

Common Questions

What kind of mold do I need to use to make hot cocoa bombs?

Silicone molds are the easiest type of molds to use because they are so flexible and easy to work with.

Where do I buy the molds to make hot cocoa bombs?

There are many silicone molds available for purchase on Amazon. You can also check your local craft store, such as Michael’s. If you have a local specialty candy or chocolate store you may also find the molds available for purchase there.

What kind of mugs do I serve hot cocoa bombs in?

For hot cocoa bombs such as these that have been made using a larger sphere, you will want to use an oversized mug. If you are making hot cocoa bombs using smaller spheres under 2 inches you may be able to use a regular size mug.

How do you store hot chocolate bombs?

You can store hot cocoa bombs in an airtight container at room temperature.

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