Valentine Hot Chocolate Bomb
This Valentine Hot Chocolate Bomb is made with white chocolate chips, hot cocoa mix, mini marshmallows, and decorated with red candy melts.
Melt the chocolate chips using the double broiler method or by placing them in a microwave safe bowl to melt.
Spoon the melted white chocolate chips or use a pastry brush to ensure the melted chocolate chips are covering up to the edges of the mold. Do this with all of the spheres.
Place the silicone mold into the freezer and allow the melted chocolate to cure. Usually about 10 minutes.
Add the hot chocolate mix or your favorite homemade hot cocoa mix and the marshmallows to the chocolate spheres. Add a dab of chocolate to the edges of the chocolate cup and then place them on top of the other spheres.
Add the hot chocolate bombs to the refrigerator to allow the milk chocolate to cure and set.
Decorate the cocoa bombs with your favorite sprinkles or chocolate candy melts. You can also add peppermint candy, chocolate pieces, and mini marshmallow bits to the chocolate cups.
When you're ready to serve the hot chocolate bomb, add them to a glass with hot milk or hot water, whichever your hot cocoa mix requires. Then watch as the hot chocolate bomb melts and the pieces of chocolate and marshmallow bits float to the top.
Store the cocoa bombs in an airtight container in a cool place. Once the chocolate has hardened you don't have to store them in the freezer or refrigerator. Just store them in a cool place out of direct sunlight.
If you don't have a hot chocolate bomb mold, you can also use the back of a silicone muffin pan. Just scoop the chocolate onto the back of the mold and allow it to cure. Then add the hot chocolate mix, mini marshmallows, and sprinkles if desired.
Calories: 793kcal | Carbohydrates: 100g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 25mg | Sodium: 370mg | Potassium: 343mg | Fiber: 1g | Sugar: 94g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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