Hot Cocoa Bombs

Hot cocoa bombs can vary depending on the mold. These directions are specific to a mold which makes six halves or three bombs.

Directions:

To make the bomb encloser, use a hot cocoa bomb mold. Microwave the melting chocolate of your choice and stir occasionally until runny. Once thoroughly melted, place and spread the chocolate in the mold. Do this so that the openings of the mold are facing up. Be sure to fill the molds thick and high enough so there will be no holes or gaps. Do this on top of or next to parchment paper. When the chocolate is spread into the mold, flip it over onto the parchment paper to dry.

Once dry, remove the chocolate halves from their molds. To smoothen the edges so that they pair together, heat a bowl or plate in the microwave. Remove it from the microwave and rub the half of the bomb on it so that the opening of the bomb is facing the hot plate. Rotate the bomb back and forth until the edge is flat and uniform.

Next you can begin to fill the bombs with flavorings of your choosing. Each bomb should contain a mixture of melting chocolate and heavy whipping cream. Melt the chocolate in the microwave and add heavy whipping cream. Stir until the mixture is creamy. Once the mixture is cooled place into one half. Too hot of ingredients will melt the bomb. Add other desired ingredients to bombs.

To combine the two halves of the bomb, use the hot plate to melt the edge of the half without ingredients. Gently pair the two edges to complete the bomb. Let dry before moving or packaging.

When serving the hot cocoa bombs, drop in warm milk. Add whipped cream and any garnishes on top.

For a candy cane hot cocoa bomb, use both red and white melting chocolates for the shell of the bomb. In separate containers melt the two chocolates. Combine the mixture and swirl together with a toothpick. Add the chocolate/heavy whipping cream mixture, two tbsp of hot cocoa powder, crushed candy canes, and marshmallows.

For a caramel cappuccino flavored hot cocoa bomb, use brown melting chocolate to make the shell of the bomb. Add the chocolate/heavy whipping cream mixture, two tbsp of instant cappuccino powder, caramel drizzle, and marshmallows. Drizzle a cooled mixture of white melting chocolate and cappuccino powder on the enclosed bomb.

Try out different colors of melting chocolate and ingredients that are specific to your taste. Melting chocolates come in a variety of colors and can be mixed for different patterns.