Cocoa Bombs

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup bittersweet baking chips

4 heaping tablespoons instant hot cocoa mix

4 heaping tablespoons mini semi-sweet chocolate chips

4 heaping tablespoons mini marshmallows

1/2 cup white chocolate baking chips

Steamed milk, for serving

TOOLS 

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Silicone melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup bittersweet baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, mini chocolate chips and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Thoroughly clean melting pot (or glass bowl). Fill with white chocolate chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted white chocolate and drizzle over each chocolate bomb, to decorate.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup bittersweet baking chips

4 heaping tablespoons instant dark chocolate hot cocoa mix 

4 heaping tablespoons finely chopped chocolate mint thins (such as Andes Crème de Menthe Thins)

4 heaping tablespoons mini marshmallows

1/2 cup white chocolate baking chips

1/2 cup finely crushed peppermint starlight candies

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid (or microwave safe clear glass bowl)

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup bittersweet baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, chopped chocolate mint thins and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Thoroughly clean melting pot (or glass bowl). Fill with white chocolate chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted cooled white chocolate and drizzle over each chocolate bomb, and sprinkle with crushed peppermints, to decorate.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup white chocolate baking chips

1/2 teaspoon pumpkin pie spice 

4 heaping tablespoons instant white chocolate flavored hot cocoa mix

4 heaping tablespoons mini marshmallows

1/2 (of an 11 ounce) package caramel baking bits

1 tablespoon water

Ground cinnamon, for decorating

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Small saucepan

Heatproof bowl

Scraper

Spatula

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup white chocolate baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Stir in half the pumpkin pie spice.
3. Place 3/4 tablespoon melted mixture into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix and mini marshmallows. Add a pinch of pumpkin pie spice, if desired.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Place caramel bits and one tablespoon water into small saucepan over medium low heat. Stir constantly, until caramel mixture is melted and smooth. Allow to cool down some.
15. Dip a spoon into melted caramel and drizzle over each chocolate bomb; sprinkle with ground cinnamon, to decorate.
16. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup white chocolate baking chips

4 heaping tablespoons instant hot cocoa mix

4 heaping tablespoons finely crushed chocolate sandwich cookies (such as Oreos)

4 heaping tablespoons mini marshmallows

1/2 cup milk chocolate baking chips

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup white chocolate baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. 
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, crushed chocolate sandwich cookies and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Thoroughly clean melting pot (or glass bowl). Fill with milk chocolate baking chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted chips and drizzle over each chocolate bomb; sprinkle with crushed chocolate sandwich cookies, to decorate.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup red candy melts 

4 heaping tablespoons instant hot cocoa mix

4 heaping tablespoons mini semi-sweet chocolate chips

4 heaping tablespoons mini marshmallows

1/2 cup white chocolate baking chips

Red decorating sugar crystals 

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup red candy melts; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until candies are just melted. 
3. Place 3/4 tablespoon melted red candy mixture into each cavity.
4. Brush evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until shells have set.
8. Carefully pop shells out of mold; place on parchment paper.
9. Fill half of the shells with 1 heaping tablespoon each of hot cocoa mix, mini semi-sweet chocolate chips and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted red mixture to smooth out the seam, if necessary.
14. Thoroughly clean melting pot (or glass bowl). Fill with white chocolate baking chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted chips and drizzle over each chocolate bomb; sprinkle with red decorating sugar crystals.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup bittersweet chocolate baking chips

4 heaping tablespoons instant milk chocolate hot cocoa mix with marshmallows

4 heaping tablespoons mini milk chocolate chips

8 regular marshmallows

1/2 cup finely crushed graham crackers

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup bittersweet baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, mini chocolate chips and 2 regular marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary. 
14. To decorate: Prepare Marshmallow Glaze (see below). Drizzle over the cocoa bombs. Sprinkle with graham cracker crumbs. 
15. Refrigerate cocoa bombs until ready to serve.

For Marshmallow Glaze:

Mix 1 1/2 cups confectioners’ sugar, 1 teaspoon vanilla extract and 1/8 teaspoon salt in a bowl. Melt 3 tablespoons unsalted butter and 1/4 cup water in a medium nonstick pan over medium-high heat. Add 2 cups mini marshmallows; stir until completely melted, 1–2 minutes. Whisk into sugar mixture.  Allow glaze to cool down some before drizzling over cocoa bombs.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb burst open! Stir and enjoy.

Makes 4 Hot Cocoa Bombs 

INGREDIENTS (divided, for use)

1 1/2 cups plus 4 heaping tablespoons white chocolate baking chips

4 heaping tablespoons instant white chocolate flavored hot cocoa mix

4 heaping tablespoons colored mini marshmallows

Colored sprinkles, for decorating

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup white chocolate baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. 
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of hot cocoa mix, white chocolate chips and colored mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Thoroughly clean melting pot (or glass bowl). Fill with 1/2 cup white chocolate baking chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted mixture and drizzle over each chocolate bomb; sprinkle with colored sprinkles, to decorate.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Mocha Bombs

INGREDIENTS (divided, for use)

1 cup bittersweet chocolate baking chips

4 heaping tablespoons instant expresso coffee 

4 heaping tablespoons hot chocolate mix

4 heaping tablespoon semi-sweet mini chocolate chips

Steamed milk, for serving

Whipped cream and grated chocolate, for topping if desired

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Spatula

Scraper

Brush

Melting pot with lid or microwave safe clear glass bowl

Handstand Kitchen® Silicone Hot Cocoa Bomb Mold

INSTRUCTIONS

1. Fill melting pot (or microwave safe clear glass bowl) with 1/2 cup semi-sweet baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. Use scraper to smooth edges across the tops.
5. Refrigerate 5 minutes.
6. Rinse out melting pot (or glass bowl) and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of the chocolate shells with 1 heaping tablespoon each of instant expresso powder, hot cocoa mix and mini chocolate chips.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round mocha bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Refrigerate mocha bombs until ready to serve

To serve: place one mocha bomb in large mug. Slowly pour steaming hot milk over the top and watch the mocha bomb open! Stir and top with a dollop of whipped cream and grated chocolate, if desired. 

Makes 4 Hot Cocoa Bombs

INGREDIENTS (divided, for use)

1 cup bittersweet baking chips

4 tablespoons Mexican Hot Cocoa Mix:

1/4 cup baking cocoa, 2 tablespoons granulated sugar,

1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne 

pepper, 1/8 teaspoon nutmeg

4 heaping tablespoons mini semi-sweet chocolate chips

4 heaping tablespoons mini marshmallows

1/2 cup white chocolate baking chips

Steamed milk, for serving

TOOLS
Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Handstand Kitchen® I ❤️ COCOA Deluxe Cocoa Bomb and Hot Chocolate Set

• Silicone cocoa bomb mold
• Spatula
• Brush
• Melting pot with lid

INSTRUCTIONS

1. Fill melting pot with 1/2 cup bittersweet baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted.
3. Place 3/4 tablespoon melted chocolate into each cavity.
4. Brush the chocolate evenly over bottom and up sides of each cavity. 
5. Refrigerate 5 minutes.
6. Rinse out melting pot and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until chocolate has set.
8. Carefully pop chocolate shells out of mold; place on parchment paper.
9. Fill half of chocolate shells with 1 heaping tablespoon each of Mexican Hot Cocoa Mix, mini chocolate chips and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round cocoa bombs.
13. Use brush dipped in melted chocolate to smooth out the seam, if necessary.
14. Thoroughly clean melting pot. Fill with white chocolate chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted white chocolate and drizzle over each chocolate bomb, to decorate.
17. Refrigerate cocoa bombs until ready to serve.

To serve: place one cocoa bomb in large mug. Slowly pour steaming hot milk over the top and watch the cocoa bomb open! Stir and enjoy.

Makes 4 Hot Cappuccino Bombs

INGREDIENTS (divided, for use)

1 cup butterscotch baking chips

4 heaping tablespoons instant English toffee flavored cappuccino mix

4 heaping tablespoons (plus 1/2 cup for topping) bittersweet baking chips

4 heaping tablespoons mini marshmallows

Steamed milk, for serving

TOOLS

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

Handstand Kitchen® I ❤️ COCOA Deluxe Cocoa Bomb and Hot Chocolate Set

• Silicone cocoa bomb mold
• Spatula
• Brush
• Melting pot with lid

INSTRUCTIONS

1. Fill melting pot with 1/2 cup butterscotch baking chips; attach lid.
2. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. 
3. Place 3/4 tablespoon melted butterscotch into each cavity.
4. Brush the butterscotch evenly over bottom and up sides of each cavity. 
5. Refrigerate 5 minutes.
6. Rinse out melting pot and repeat steps 1 to 4.
7. Refrigerate 15 minutes, until shells have set.
8. Carefully pop shells out of mold; place on parchment paper.
9. Fill half of shells with 1 heaping tablespoon each of English toffee cappuccino mix, chocolate chips and mini marshmallows.
10. Heat a microwave safe plate in microwave for 1 minute or until very warm.
11. Place open side of each remaining shell down onto warm plate to soften edges.
12. Press each top shell down gently onto a filled bottom shell, fitting halves together to seal to make round bombs.
13. Use brush dipped in melted butterscotch to smooth out the seam, if necessary.
14. Thoroughly clean melting pot. Fill with 1/2 cup dark chocolate baking chips; attach lid. 
15. Microwave 30 seconds at 50% power and stir. Repeat until chips are just melted. Allow to cool down some.
16. Dip a spoon into melted mixture and drizzle over each bomb, to decorate.
17. Refrigerate bombs until ready to serve.

To serve: place one cappuccino bomb in large mug. Slowly pour steaming hot milk over the top and watch the cappuccino bomb open! Stir and enjoy.