Chocolate Strawberry Hot Cocoa Bombs
User Reviews
4.7
111 reviews
Excellent
Chocolate Strawberry Hot Cocoa Bombs
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Add some fun to your hot chocolate with these funfetti hot chocolate bombs! Simple to make and so fun to serve!
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Ingredients
- 2 cups semi sweet chocolate chips
- ¼ cup white vanilla melting wafers
- 1 cup Rainbow sprinkles
- 6 tablespoons strawberry chocolate milk powder such as Nesquik
- ½ cup mini marshmallows
Instructions
- In a small, microwave-safe bowl, melt the chocolate chips in 30 second increments, stirring every time, until melted. This should take about 60-90 seconds.
- Once melted, spoon about 2½ tablespoons of melted chocolate into each mold well and spread around evenly to coat the sides. Be sure you coat the top edges well as they will be fragile. Let set in the fridge or freezer until hardened, about 10 minutes. Once set, gently remove each half-sphere from each mold. Try not to handle these too much as they will start to melt and fingerprints will become visible. At this point, you should have 12 half-spheres.
- In a separate small bowl, melt the white vanilla melting wafers in 30 second increments, stirring in between, until melted. This should take about 30-60 seconds. Once melted, spoon into a Ziplock or a piping bag.
- Prep 6 half-spheres by laying them face down on a plate, allowing a little space between each one. Snip a small corner of the Ziplock and drizzle melted wafers over the half-spheres, one at a time. Sprinkle colored sprinkles over top of the white drizzle. Do not drizzle all of them before putting sprinkles on as the melting wafers will have hardened and the sprinkles will not stick. Do them one at a time for best results. Let set until hardened.
- In the other, plain half-spheres, spoon 1 tablespoon of strawberry milk. Top with sprinkles and several mini marshmallows.
- Warm a small, flat, microwave-safe plate in the microwave for 45 seconds. Place an empty, decorated half sphere onto the plate for a few seconds so that the edge melts and creates a sort of glue. Place directly on top of the corresponding filled half-sphere and match the edges. Continue with the other five spheres until all are completed and the cocoa bombs are assembled. Let set before using.
- To make hot cocoa simply place a cocoa bomb in the bottom of a mug and pour 6 oz of hot milk or water over top of it. Let melt then stir to emulsify. For added pizzazz, top with extra marshmallows and sprinkles and enjoy!
Notes
- Storage: Store chocolate strawberry hot cocoa bombs in an airtight container or Ziplock on the counter for up to 2 weeks.
- Take care not to overheat your chocolate. Melt it in increments and stir after each heat.
- Use gloves when handling the balls so you don't accidentally melt them or leave finger marks.
- Be gentle when combining the two half spheres together, don't push them hard or they can crack.
Nutrition Information
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Calories
506kcal
(25%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
15mg
(1%)
Potassium
416mg
(12%)
Fiber
7g
(28%)
Sugar
51g
(102%)
Vitamin A
30IU
(1%)
Calcium
44mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6hot
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 15mg | 1% |
| Potassium | 416mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 51g | 102% |
| Vitamin A | 30IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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