Mexican Hot Cocoa Bombs

October 17, 2024 Handstand Kitchen

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

Measuring cups and spoons

Mixing bowl

Parchment paper

Microwave safe plate

Spoon

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

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