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Created by:
Kristy Still
Hot Chocolate Bombs
Course
Recipes
Cuisine
American
Servings
3
Make these Easy Hot Chocolate Bombs, perfect for a treat this season!
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Ingredients
1x
2x
3x
Milk Chocolate
White Chocolate or Dark Chocolate
Mini Marshmallows
6
Tsp
Hot Cocoa Mix
Dome Silicone Molds
Paintbrush
Additional Toppings
Nuts, Peppermint, Sprinkles
Instructions
Melt the chocolate in accordance with the instructions on the package, or in 30-second increments in a microwave-safe dish.
Using the paintbrush spread the chocolate evenly around the mold, make sure to get all the way to the edges.
All the chocolate to harden and repeat layering more and more until you have done 3-4 layers.
This can be hardened in the freezer for 2 minutes at a time.
Be sure the chocolate is fully hardened before removing it from the mold.
Fill one side of the shell with 2 tsp of hot chocolate mix and mini marshmallows.
Heat a microwave-safe plate and place the second half of the chocolate shell open side down onto the plate and melt the rim.
Quickly place the two open ends together and smooth out any extra chocolate around the seam.
If preferred, drizzle more melted chocolate on top of the bomb and sprinkle with sprinkles, candy canes, or nuts.
To serve, place in a mug and pour warm milk over it and it will melt and reveal the chocolate within.
Store in the fridge or freezer to keep them hardened.
Nutrition
Serving:
1
g
|
Calories:
365
kcal
|
Carbohydrates:
49
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
10
mg
|
Sodium:
135
mg
|
Fiber:
2
g
|
Sugar:
42
g
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