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Hot Cocoa Bombs on a plate
Stroller Envy

Hot Cocoa Bombs

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Prep Time 30 minutes
Cook Time 5 minutes
Cooling and chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 cocoa bombs
Ingredients Method Notes

Ingredients
  

  • 12 oz chocolate candy coating wafers
  • 6 tablespoons hot cocoa mix
  • 1/2 cup mini marshmallows
  • 2 tablespoons crushed candy canes
  • 6 cups milk for serving

Method
 

  1. Melt coating per package. Brush evenly inside all 12 clean, dry cavities, including rims; chill 10 minutes. Coat thin areas again; chill another 10 minutes. Reserve some coating for sealing.
  2. Carefully unmold. Put 1 tablespoon cocoa mix in each of 6 halves; divide marshmallows and candy canes among them.
  3. Warm dry plate; briefly touch empty-half rim to plate and press onto filled half. Seal gaps with reserved melted coating; chill 10 minutes until seams firm.
  4. Place one bomb in large mug. Heat 1 cup milk until steaming; slowly pour over bomb and stir until chocolate and mix dissolve.

Notes

Equipment: silicone half-sphere mold with twelve 2 1/2-inch cavities, pastry brush.
Serving size: 1 cocoa bomb.
Store unfilled-serving bombs airtight in a cool, dry place for up to 1 week. Milk is heated only when serving. Candy coating avoids tempering; ordinary chocolate needs tempering for stable shells.