St. Patrick's Day Hot Cocoa Bombs
Celebrate St. Patrick’s Day with these festive green, white, and gold decorated Hot Cocoa Bombs! They make a “magically delicious” cup of hot chocolate!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup superfine or powdered sugar
- ¼ cup cocoa powder
- ¼ cup chopped chocolate
- 1 tablespoon powdered milk
- 16 ounces chocolate bark
- 1 cup hot chocolate powder
- Mini marshmallows
- Gluten Free Sprinkles (to decorate)
Instructions
- 1
For the Hot Chocolate Powder
- 2
Combine all of the ingredients in a small bowl or jar. Store in an airtight container and room temperature until ready to use.
- 3
For the Hot Chocolate Bomb
- 4
Melt the chocolate bark according to the package directions.
- 5
Add 2-3 tablespoons of melted chocolate to each of the wells in the candy mold. Use a spoon or culinary brush to push the chocolate all the way to the top of the mold. Make sure to have a thick layer of chocolate around the top-- if the layer is too thin, the bombs will be too brittle.
- 6
Place the chocolate in the fridge for 5 minutes, or until it has hardened completely.
- 7
Remove the chocolates from the mold. Fill half of the chocolates with hot chocolate powder and mini marshmallows (I use about 1-2 tablespoons of hot chocolate powder per bomb).
- 8
Heat a nonstick pan over medium heat for 1-2 minutes. Then remove the pan from the heat.
- 9
Place an unfilled chocolate on the pan (open side down) and let it sit for 1-2 seconds, or until you see the edges starting to melt and smoothen. Press the chocolate on top of one that has been filled with hot chocolate powder and press them gently to seal.
- 10
Drizzle with additional chocolate and add sprinkles, if desired.
- 11
To serve, place the hot chocolate bomb in the bottom of a mug and pour over hot milk. Garnish with additional mini marshmallows and sprinkles, if desired.