It’s National Hot Chocolate Day and, as promised, I finally sat down to write out how I made our New Years Eve hot cocoa bombs. They were a HUGE hit and really pretty easy to make.
My boys introduced me to the hot chocolate bomb earlier in the fall. Apparently it is all the rage on TicTock. These hollow chocolate spheres are filled with powdered hot chocolate mix and mini marshmallows. When you pour steaming milk on top, the bombs burst and the marshmallows float to the top.
To make 8 bombs, you’ll need:
- Half Sphere Baking Mold
- Small spreader or spoon
- 2x 12 oz. bags semi sweet chocolate chips
- Powdered hot chocolate mix (about 1.5 T per bomb)
- Mini marshmallows
- Decorative sprinkles, glitter, etc.
How to make hot cocoa bombs:
- Place the silicone molds on a small cookie sheet.
- Melt the chocolate over medium heat in a double boiler.
- Add a heaping tablespoon melted chocolate into each cavity of the mold.
- Using an offset spatula, back of a spoon or butter knife, spread the chocolate up the sides of the mold until it is fully covered all the way up to the very top edge. Let the chocolate sit about 5 minutes. Pull any chocolate that has slipped to the bottom of the cavity back up the sides again to ensure a nice even coating.
- Place the molds into the fridge to set, about 20 minutes.
- Remove the chocolate from the molds peeling back the silicone. It should come off easily!
- Reuse empty molds to make remaining two bombs.
- I placed one half of my spheres on an upside down muffin pan covered with saran wrap to keep them stable.
- Fill with about 1.5 T. hot cocoa powder and mini marshmallows.
- Heat a small skillet on low.
- Working on at a time, melt just the edge of each sphere top. Then, quickly attach to its bottom and gently press together
- Use the tip of your finger to smooth the seam.
- Once set, decorate them! I melted the remaining chocolate and drizzled it over each bomb. Before it could dry, I dotted on sprinkles and then brushed with edible glitter.
For Valentine’s Day, I have this heart shaped mold ready to go! I’m thinking of doing some with white chocolate and some pink peppermint marshmallows I didn’t end up using at Christmas. They are a bit smaller so I’ll adjust the measurements some. This isn’t an exact science at all! Stay tuned…
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