Hot cocoa bombs

Course Drinks

Cuisine American

Keyword chocolate bombs with marshmallows, cocoa bomb gift, homemade hot cocoa bombs, silicone mold chocolate

Prep Time 45

Cook Time 3

Total Time 48

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

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.