Within the velvety chocolate shell lies a treasure trove of hot chocolate delights. Cocoa powder of the finest quality ensures a rich and indulgent chocolate flavor that envelops your senses with each sip. Miniature marshmallows add a delightful creaminess, creating a heavenly blend that dances on your palate. As if that's not enough, our Hot Cocoa Bombs are generously studded with colorful sprinkles and edible glitter, turning your hot chocolate experience into a visual and tasteful celebration.
Instructions
Place the chocolate candy melts into a microwave-safe bowl. Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. White and colored candy coatings are often thick, so once melted, add 1 tablespoon paramount crystals. If the paramount crystals don’t melt after being stirred in, place the bowl back in the microwave for 15-20 seconds. Your coating is ready when it drizzles off the spatula.
Fill each cavity in the mold with some melted chocolate. Use a brush to drag chocolate up the side of the mold. Gently tap the mold on the counter to settle the chocolate and release any air bubbles. Invert the mold over some parchment to remove excess chocolate. Use angled spatula to clean the edges. Place the mold into the refrigerator to set up for 15-20 minutes.Repeat process for a stronger shell.
Fill a tipless bag with the remaining melted coating, set aside until later. Keep warm.
Make hot cocoa mix by adding equal amounts of cocoa powder and granulated sugar, we used 3 tablespoons each, mix well and set aside.
Once the coating has set, remove the chocolate shells from the mold. Turn the mold upside down and gently tap and squeeze the mold to release the chocolate shells. If the shells don't release from the mold, chill for another 5-10 minutes. When removed from the mold, break off any excess chocolate pieces.
Heat a plate in the microwave for 30 seconds. Use to smooth the edges of each shell.
Fill half the cavities with 1 tablespoon each of hot cocoa mix. Sprinkle on a few dehydrated mini marshmallows, just enough to cover the cocoa mix.
Warm the plate again in the microwave for 30 seconds. Smooth the edges of the remaining shell pieces on the warmplate. Immediately attach an empty shell cavity with a cocoa filled cavity to seal. Repeat with the remaining pieces.
Place hot cocoa bombs on parchment to decorate. Drizzle leftover coating over each heart and immediately top with sprinkles. Your cocoa bombs are now ready to use. Heat 1 to 1 1/2 cups of milk in the microwave until it simmers. Place the hot cocoa bomb in a mug and pour over the hot milk. Stir until all the hot cocoa powder and chocolate dissolves. Enjoy!
