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.

    April 16, 2021 — Handstand Kitchen