Dark Chocolate Peppermint Hot Cocoa Bombs

Dark Chocolate Peppermint Hot Cocoa Bombs

Dark Chocolate Peppermint 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.

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