Hot cocoa bombs were the newest trend this winter, and we've learned some tips on how to make the perfect one. If you haven't heard of hot cocoa bombs, they're essentially balls of chocolate that you put into a mug. Pour hot milk over it, and the balls will "explode" to reveal the contents inside. It's usually hot cocoa mix & marshmallows, and you can get really creative and make a variety of flavors like adding caramel sauce to make caramel hot chocolate. It's no wonder hot chocolate bombs were all the craze this year!
Place the chocolate in a microwave-safe bowl and microwave in 30 sec. intervals, stirring after each interval, until it's completely melted and smooth.
Add a spoonful of the melted chocolate into the mold and brush around the mold to cover the sides completely.
Place the mold in the fridge for about ~10-15min., or until the chocolate is completely hardened. Tip: if needed, add a second layer of chocolate to the molds focusing on the sides to ensure you have a strong chocolate shell.
Remove the chocolate shells from the mold and set them on a plate.
Get a clean plate and microwave for about 30 sec. until it's warm. You can also use a small pan with the heat turned to the lowest setting. Take your chocolate shells and twist the bottom of them on the warm plate/pan. This will help ensure the rim of the hot cocoa bombs are smooth and even.
Fill one of the chocolate shell with hot cocoa mix, marshmallows, and any other flavor additions.
Take another chocolate shell and after twisting on the warm plate, place it on top of the filled chocolate shell. This will seal the two pieces together and form a round chocolate ball or heart.
Repeat the above for the other chocolate shells. Tip: if needed, you can use the leftover melted chocolate from step 1 as an extra "seal" around the hot cocoa bombs.
Drizzle chocolate over your hot cocoa bombs and add any toppings you'd like to decorate!
Hot cocoa bombs can be stored at room temperature for about 2-3 weeks. Though they'll probably be gone before that 😊