If you don’t know by now, hot chocolate bombs are, well, the bomb. They turn a boring cup of cocoa into a decadent experience. And they make excellent stocking stuffers, teacher gifts and dinner party favors.
What you’ll need:
2 Silicone Semi-Sphere Molds with six slots each
20 ounces, high-quality semi-sweet chocolate bars, coarsely chopped
½ cup high-quality hot cocoa mix
Mini Marshmallows
Mini Chocolate Chips
Holiday Sprinkles
White Chocolate, melted
Directions:
Place chopped chocolate into a microwave-safe bowl. Heat uncovered on high for 1 minute; then stir. Heat in 30-second increments until chocolate is smooth and melted.
Brush 1 tablespoon of the melted chocolate into the molds. Make sure to cover the entire mold. Refrigerate until set (about 5 minutes). Brush a second layer of chocolate in the mold. Refrigerate another 10 minutes.
Place remaining melted chocolate into a pipping bag or baggie with tip cut out. Set aside.
Gently remove chocolate from molds.
Place about 2-3 tablespoons of cocoa into six of the molds. Top the cocoa with marshmallows, mini chocolate chips and some sprinkles.
Pipe melted chocolate on edges of the half spheres. Affix the empty halves to the filled halves pressing lightly to seal. Drizzle outside of mold with melted white chocolate and sprinkles. Refrigerate until set.
When ready to make a cup of cocoa, simply place the hot chocolate bomb in a mug, add 1 cup of warm milk and stir.
Note: Be creative! Instead of mini chocolate chips, add some finely chopped Andes chocolate-peppermint candies to the coco mix inside the bombs. Or add flavored cocoas. The possibilities are endless!