Let me explain my latest obsession: Starbucks chai mocha hot cocoa bombs. Creamy, dreamy, and decidedly the best treat ever!
Starbucks Chai Mocha Hot Cocoa Bombs
Here at Ruffles and Rain Boots, I love making hot chocolate bombs for gifts or just for fun for myself. You could say it’s an obsession, but it’s nowhere near as acute as my love of making gnomes, so, don’t judge me. LOL!
This week, I wanted to pair my favorite Starbucks chai mocha latte with hot cocoa and it was an AMAZING combo! So, grab your favorite mug and let’s get started.
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Tips to Make Mocha Chai Hot Cocoa Bombs
- If this is the first time you’re making our own DIY hot cocoa bombs, check out the tips and tricks on my hot cocoa bombs recipe page. It’s the best info to really get your cocoa bombs made fast and easy!
- Besides just being a hot chocolate bomb (which is awesome in it’s own right), what really makes this a treat is, the yummy touch of chai tea latte that’s included. It’s a subtle difference, but it makes everything just that much more jazzed on the tongue.
- Let’s take a second to talk about that chocolate reeeeeeeally fast, friends. There’s nothing saying you CAN’T make these cocoa bombs with your standard chocolate chips, but let’s be honest, they’re not meant for melting and shaping. You know what is? Chocolate candy melts. They’re made for exactly this use and you can make them all shiny and have plenty of time to work with it. Just trust me – candy melts are where you want to be with this recipe.
- To make your drinking experience blossom from just looking at a ball of chocolate filled with goodies to, you know, actually drinking a mug of cocoa, it’s basically a two-step process. Put the cocoa bomb in the mug. Heat your milk to piping hot (hot enough to melt chocolate) and pour it over your bomb in the mug. Then you just watch the magic happen when the chocolate melts and the bomb “explodes!”
How Do I Make this Starbucks Chai Mocha Hot Cocoa Bombs?
I’m so glad you asked. Below is our written tutorial.
- Place the chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package, or per your preferred melting method. Stir well to make sure the candy melts are completely melted and smooth. For a shiny finish on those cocoa bombs, keep stirring until the chocolate is shiny (about 2-3 minutes). This seriously works - just keep stirring.
- Place about 2 tbsp of the melted chocolate into one mold cavity and, using the bottom of a spoon or your measuring spoon, move the melted candy up and around the sides of the mold, keeping it thick and even all the way around. Repeat with 12 half-sphere molds. Once you've coated all of the bomb molds, place the molds into your freezer on a flat surface (like a baking sheet or solid shelf) for about 5 minutes to set.
- After the chocolate has set in the molds, remove the bomb molds from the freezer and carefully peel the silicone away from the chocolate. Try not to break them, but if the edge crumbles a little, don't panic, you can use some of your leftover melted chocolate to repair those edges, if necessary.
- Fill 6 of the chocolate cups with about 1 tbsp hot chocolate mix and about 1 tbsp chai tea. Wait for about 2-3 minutes to let the tea to soak into the hot cocoa mix to limit any melting of the marshmallows when they meet the tea. Add 1-2 tsp of instant coffee.
- Add about 1 tsp of sprinkles and 6-8 mini marshmallows on top of the tea/cocoa mixture in each of the 6 chocolate cups.
- Warm-up a plate in the microwave until the center of the plate is warm to the touch. Press the open side of an empty chocolate cup onto the middle of the heated plate for about 10 seconds in order to gently melt the rim. Immediately place this chocolate cup on top of a filled cup. This will close the cocoa bomb - but if needed, you can use some leftover melted chocolate to help seal them. Repeat with all of the chocolate cups.
- Place the white chocolate candy melts in a microwave-safe bowl and melt in the microwave per the directions on the package, or per your preferred melting method. Stir well to make sure the candy melts are completely melted and smooth.
- Using a piping bag with a small tip or a fork, drizzle the melted white candy melts over your closed hot cocoa bombs then immediately follow by topping with more sprinkles.
- Place the finished hot cocoa bombs into the freezer for 5 minutes to allow them to set, then remove and store in an airtight container until you’re ready to use.
- 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!
For more simple hot cocoa bomb recipes, visit Ruffles and Rain Boots!
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Amount Per Serving: Calories: 806Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 812mgCarbohydrates: 152gFiber: 6gSugar: 121gProtein: 14g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
More Unique Hot Cocoa Bombs You Might Like
- Harry Potter Hot Cocoa Bombs – So cool and perfect for halloween or just fall in general, these little cocoa bombs feature Hedwig the owl!!
- Raspberry White Chocolate Hot Cocoa Bombs – White chocolate, raspberries and a fun creamy flavor you’ll love!
- Peppermint Hot Cocoa Bombs – One of the first hot cocoa bombs I ever made and I’m still in love after all this time! LOL!
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