Hot cocoa bombs
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Chocolate spheres filled with cocoa mix and marshmallow bits. Drop one in a mug of warm milk and stir until it melts into hot cocoa.
Ingredients
- 22 ounces semisweet chocolate finely chopped
- 1/2 cup baking cocoa
- 1/2 cup nonfat dry milk powder
- 1/4 cup confectioners’ sugar
- 6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
- Optional: sprinkles, colored sanding sugar, and melted candy melts
Equipment
- microwave-safe bowl
- whisk
Directions
- Melt the chocolate in the microwave in short bursts, stirring between each, until smooth. Do not let it go over 90°F.
- Brush a thin coat inside 2-1/2-inch silicone sphere molds and chill until set, then add a second coat. Keep the remaining chocolate in a piping bag.
- Pop the shells out of the molds. Whisk together the cocoa, milk powder and confectioners’ sugar, then fill six shells with 3 tablespoons each and top each with 1 tablespoon of marshmallow bits.
- Pipe melted chocolate around the rims of the filled halves, press the empty halves on to seal, decorate if you like, and chill until firm.
Notes
Place a bomb in a mug, add 1 cup of warm milk, stir until dissolved. Storage: airtight in the refrigerator 1 to 2 weeks, or frozen in a sturdy airtight container 1 to 2 months. Safety: contains milk powder.
