Hot Chocolate Bombs
Serves: 6 | Prep Time: 20 minutes | Refrigeration Time: 20 minutes Ingredients:
- 1 bag milk chocolate chips
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup mini marshmallows
- 2 blocks almond bark, melted
- Melt your chocolate in a microwave-safe bowl for 15 second intervals. Stir each time you remove, and test the temperature. Keep it below 90 degrees and more than 82 degrees (apparently this matters)! I did this about 4 times and the last time, I kept stirring until it all melted.
- Put about 1.5 tbsp of the melted chocolate in each mold and spread around to cover. Pop in the freezer for about 5 minutes. When you remove, if you have holes, just add more chocolate and pop back into freezer.
- In a small bowl mix cocoa powder and sugar, set aside.
- Carefully remove the chocolate molds from the freezer, and remove the chocolate from each mold. Lay half of them on a tray covered with parchment paper. Fill them with 1 tbsp cocoa mix and some marshmallows.
- Heat a microwave safe plate in the microwave for about 45 seconds. Take the unfilled chocolate molds and place them seam side down on the plate to slightly melt the chocolate. Place on top of the filled molds and press down slightly to seal.
- Melt almond bark and stir to cool down a little. Drizzle each bomb with the melted almond bark and top with sprinkles.
- Pop back in the freezer for 5 minutes, lay in muffin tins and BAM! Hot Chocolate Bombs! I stored mine in the fridge, until ready to use.
- To drink, simply lay the bomb in the bottom of a cup, pour hot milk over them, and watch them explode. Stir and sip carefully.
DISCLAIMER – I am NOT a baker, I am not good at it, and these instructions may not make sense, but they worked, so here I am. These were actually so fun to make, and I was shocked they actually worked, so I wanted to share. I somewhat followed a tutorial someone posted on Facebook, and was excited that they turned out. I used these silicone molds.