Hot Cocoa Bombs
How to create the super trendy hot cocoa bombs
Yield: 3
Equipment
- Giant Muffin Cups
- Bowls
- Spoon
- 6 cavity half sphere
- Piping Bags
Materials
- 1 cup chocolate, almond bark or candy melts (coating) For colored bombs use candy melts or almond bark and candy colors.
- 1-2 drops candy color or gel food color
- 2 tsp cocoa mix of your choice
- 2 tsp sprinkles, crushed candy or mini marshmallows
Instructions
- Put a small plate in the freezer
Make the molds
- Melt chocolate in a microwaveable bowl on high for 45 seconds.Stick a spoon in the chocolate to see if its beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue. Continue to warm up chocolate in 30 second intervals stirring between each time.This may take about 3-4 times.When you stir the chocolate and see its mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth.Use a spoon to drop a dollop into the first cavity of the silicon mold.Use the back of the spoon to coat the mold completely.Wipe away any excess chocolate.Freeze for 10-15 mins.
Assembly
- Prepare your set up for the content inside of the bombs and your large muffin liners.Remove plate and mold from the freezer.Carefully remove each half sphere from the mold and set them on the now cold plate (this keeps you from melting them.)Look for the 3 most sturdy spheres and those will become your bottoms. Spoon in 2 spoonfuls of cocoa mix (not an entire packet).Add your surprise (marshmallows, sprinkles, crushed candies)Connect the two ends of the sphere together
Notes
See all the supply list here
Almond bark or White Candy coating will melt faster than regular white chocolate chips and will burn if you let it go too long so be sure to stir between each 30 second interval.
You can also use colored candy melts.
Do not use a liquid food color it will seize up your chocolate.
Freezing a plate will help make sure your cocoa bombs don't melt once you unmold them.
Do not overheat the chocolate as it can and will burn.
When coating the sides pay careful attention to the rim as the chocolate will need to be able to be “glued” together. If you don't fully coat the mold, the two pieces won’t fit.
3 ways to connect the spheres:
- Use a frying pan. Heat the frying pan and remove from heat. Carefully melt the rim of the sphere and immediately attach it to one of the bottom halves.
- Hot Plate Method: Boil a large pot of hot water and add a small plate to it. The plate will hold the heat without the risk of burning yourself. Be sure to dry the plate fully before using it, as water seizes chocolate.
- Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)