Chocolate Strawberry Hot Cocoa Bombs
User Reviews
4.7
Chocolate Strawberry Hot Cocoa Bombs
Description
This recipe prepares individual chocolate spheres using semi-sweet chocolate chips melted and carefully molded to form hollow half-spheres. Each half is chilled to harden, then filled with strawberry-flavored chocolate milk powder and mini marshmallows before being sealed together using melted white vanilla wafers. The delicate coatings require gentle handling to avoid melting or cracking during assembly.
The resulting hot cocoa bombs create a vivid strawberry cocoa drink when dropped into warm milk, as the chocolate shell melts and releases the powder and marshmallows, giving a creamy, sweet flavor with a hint of vanilla from the outer coating.
To protect the bombs from damage and melting, it is recommended to store them in an airtight container at room temperature for up to two weeks and to handle with gloves to avoid fingerprints. Gentle assembly avoids cracking the delicate chocolate shells.
Ingredients
- 2 cups semi sweet chocolate chips
- ¼ cup melting wafers white vanilla flavor
- 1 cup Rainbow sprinkles
- 6 tablespoons chocolate milk powder such as Nesquik, strawberry flavor
- 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
- Store cocoa bombs in an airtight container or Ziplock at room temperature for up to 2 weeks.
- Melt chocolate in short increments, stirring between to avoid overheating.
- Use gloves during handling to prevent melting from fingerprints.
- Carefully seal the two half-spheres without applying excessive pressure to avoid cracking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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