We made these for the first time yesterday on New Year’s Eve and they were a HUGE hit! I think they are the perfect treat for those cold winter months and I will definitely be making them again! For a video tutorial, I saved the process to my “Cocoa Bombs” highlight on Instagram.
What You Need:
- Molds- THESE are the ones I got; they have a bunch online but they’re not all this size (many are the smaller ones for making truffles, so just make sure you get the big ones)
- Chocolate of choice- milk/dark/white/semi-sweet will all work!
- Hot cocoa mix
- Sprinkles-optional
- Marshmallows- optional
- Spoon
- Small saucepan
What to do:
- First, melt the chocolate. You can either do this in a double boiler or by microwaving the chocolate in 30-second increments, stirring each time. Stirring in-between and microwaving in smaller spurts prevents the chocolate from burning.
- Once melted, spread the chocolate into the molds using the back of a spoon. Make sure it’s fully covered and thick enough that when when you remove it, it won’t break. Once all of your molds are covered, let them dry/harden completely. I put ours in the freezer and it hardened them quickly.
- Remove the chocolate from the molds and in the “bottom” half, put your hot cocoa and marshmallows. I used pre-packaged hot cocoa, and each bomb fit about half a packet. Heat your saucepan on low, and with the “top” half of the chocolate, set it gently on the saucepan with the edge side down, and melt the edges just enough so that when you put it on the bottom half, it’ll stick and form a ball. It’ll only be on the heat for about a second.
- If you want to dress them up a bit- melt more chocolate (I used white chocolate) and melt the same way you did the first time. Put it in a ziplock bag, snip the end off, and drizzle over your bombs. Finish with a few sprinkles and you’re done!
- When ready to enjoy, place in a wide mug and top with steamed milk.
ENJOY!
As always, thank you for stopping by!
<3 Shannon
Wish we could pin!