Back Hot Cocoa Bombs

Shugary Sweets brings us these delicious hot cocoa bombs, with several variations. These are perfect for a cold winter night!

Ingredients

• 10 oz Ghirardelli milk, dark or white chocolate melting wafers
• 6 Tablespoon hot cocoa mix
• 1 cup mini marshmallows
• **see notes below for flavor varieties

FOR SERVING:

• 6 cups hot milk

Instructions

MAKE THE CHOCOLATE MOLD

1. In a microwave safe bowl, melt chocolate according to the package. Stir until smooth.
2. Place the silicone mold on a cookie sheet, jelly roll pan, or something that will support your mold and can be placed into the freezer.
3. Put about ½-1 Tablespoon of melted chocolate into the well of the silicone mold. Using the back of a spoon, push the chocolate up the sides until the entire mold is covered with a layer of chocolate. (When I was doing this step, I thought of the circle like a clock face and I pushed the chocolate up to each number. This helps make sure the sides get covered.) Pay special attention to the sides making sure the chocolate completely covers the mold. You can even tilt the mold slightly as you are using the back of the spoon to coat the mold – it helps with the visibility of the mold.
4. Transfer the baking sheet to the freezer for about 10 minutes.
5. Remove the tray from the freezer and make sure there is chocolate going all the way up the side of the mold. If the chocolate layer seems thin at the edge, add a little more chocolate to thicken the edge using a spoon, small spatula or food-safe paintbrush. It is better to do 2 thin coats. If you try to put too much chocolate in on the first layer, it all runs down and makes a very thick layer on the bottom. Don’t worry about how the shell looks from the inside – it won’t be visible when the bomb is complete. Return to the freezer for 5 minutes.
6. Remove the mold from the freezer and flip the mold over, rounded side facing up.
7. Gently press the center of each well and peel the silicone mold back from the edge of the chocolate sphere to remove the hardened chocolate. If you press too hard on the center of the mold, it can cause the shell to crack on the edges.
8. Heat a small skillet, saucepan or plate until it is warm. Place one half of the chocolate shell, rounded side up, on the hot surface, just until the edge begins to melt and creates an even edge for sealing the bomb. Keep your hot surface away from the other shells, as they are very heat sensitive and can begin to soften.
9. Place this half of the chocolate bomb on a cookie sheet and fill with 1 Tablespoon of hot chocolate mix and 10-12 mini marshmallows.
10. Place the other half of the chocolate bomb on the heated skillet, saucpan or plate. Place it gently on the filled shell. The melted chocolate edges will meet and act as a “glue” to hold the 2 halves together.
11. Decorate by drizzling melted chocolate that matches the shell or contrasting melted chocolate to make a pretty design.

To Serve

1. Add hot chocolate bomb to mug.
2. Pour 6-8oz. of hot milk over bomb. Stir to dissolve and enjoy!

DIFFERENT TYPES OF BOMBS:

Traditional Hot Chocolate Bomb

• 1 Tablespoon hot cocoa mix
• 1 Tbsp mini marshmallows (plus more for top)
• Choice of milk, white or dark chocolate melting wafers

Mint Chocolate Bomb

• 1 Tablespoon hot cocoa mix
• Dark chocolate melting wafers
• 1 andes mint, chopped finely for inside for each bomb and additional sprinkle on top

Peppermint Hot Chocolate Bomb

• 1 Tablespoon hot cocoa mix
• Dark or white chocolate melting wafers
• 1 teaspoon crushed peppermint (plus more for top)
• Mini marshmallows

Salted Caramel Hot Chocolate Bomb

• 1 Tablespoon hot cocoa mix
• Dark or white chocolate melting wafers
• 1 tsp. caramel sauce (sundae topping, placed inside plus more for drizzle)
• Sea salt for sprinkling on top
• Chocolate shavings or curls for top
• Needs to stay refrigerated

Chocolate Peanut Butter Bomb

• 1 Tablespoon hot cocoa mix
• Milk chocolate melting wafers
• ½ regular size Reese’s peanut butter cup, chopped finely, for inside (rest for sprinkling on top)

Cookies and Cream Bomb

• 1 Tablespoon hot cocoa mix
• White chocolate melting wafers
• 1-2 tsp. crushed oreo cookies stirred into melted chocolate
• Oreo crumbs for topping

English Toffee Bomb

• 1 Tablespoon hot cocoa mix
• 1 teaspoon heath candy toffee bar bits for inside (plus more for topping)

Coffee Bomb

• 2 teaspoons of instant coffee granules or espresso powder
• Dark chocolate melting wafers
• Pour 6 oz. of water over bomb instead of milk.
• If using a regular hot chocolate bomb, can also pour 6 oz. of coffee over the top of the bomb.