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Hot Cocoa Bombs
Stroller Envy

Hot Cocoa Bombs

Hot Cocoa Bombs in measured, party-size portions.
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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 following the package directions. Brush an even layer inside all 12 clean, dry mold cavities, including the rims. Chill 10 minutes. Add a second layer over thin areas; chill another 10 minutes. Reserve a little coating for sealing.
  2. Carefully unmold. Fill 6 halves with 1 tablespoon cocoa mix each, then divide marshmallows and candy cane pieces among them.
  3. Warm a dry plate. Briefly touch the rim of an empty half to the plate, then press onto a filled half. Seal gaps with reserved melted coating. Chill 10 minutes until seams are firm.
  4. To serve, put one bomb in a large mug. Heat 1 cup milk until steaming, pour slowly over the bomb and stir until the 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.