Hot Chocolate Bombs
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Hot Chocolate Bombs
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A hard shell of chocolate encapsulates hot chocolate mix and when immersed in some warm milk, explode into a cocoa making experience you will never get tired of!
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Ingredients
- 16 oz semi sweet chocolate, chopped chocolate chips can also be used
- 1 teaspoon coconut oil
- 1/2 cup dry hot chocolate mix
- 1/2 cup Mallow Bits mini marshmallows can also be used
- crushed candy canes & christmas sprinkles
Instructions
- Start by grabbing a silicone cupcake tin or line a cupcake tin with silicone liners. Set that aside.
- Fill a medium saucepan, or the bottom of a double boiler with a few inches of water. Heat the water over medium heat until simmering.
- Lower the heat then place a large heat sustaining bowl, or the top of the double boiler over the saucepan. Make sure no water is touching the bowl. Add the bakers chocolate and coconut oil. Stir together until melted completely.
- Remove the bowl from the heat, then spoon 2 teaspoons of chocolate into the bottom of the silicone molds. Gently tilt the silicone tray in circles until the sides of the molds are covered evenly in chocolate. Allow the molds to sit and harden for about 15 minutes.
- Fill each hardened chocolate well with about 2 teaspoons of hot cocoa mix. Pipe or pour the remaining melted chocolate on the tops of the filled wells until each hot cocoa bomb has been covered and sealed.
- Sprinkle on the mallow bits, and other toppings while the chocolate on top is still wet. Allow the hot cocoa bombs to cool and set completely (about an hour). Once hardened, remove the bomb from the silicone mold and place in a mug of warm milk or water. Enjoy!
Notes
- Storage - You can store the hot chocolate bombs in an airtight container, or individually covered at room temperature for about a week. I don’t recommend refrigerating or freezing because the chocolate coating will sweat and smear.
- Storage - You can store the hot chocolate bombs in an airtight container, or individually covered at room temperature for about a week. I don’t recommend refrigerating or freezing because the chocolate coating will sweat and smear.
- You can also microwave the chocolate and coconut oil in 30 second increments, stirring after each increment, until melted. Be careful not to microwave the chocolate for too long, because it will burn.
- You can also microwave the chocolate and coconut oil in 30 second increments, stirring after each increment, until melted. Be careful not to microwave the chocolate for too long, because it will burn.
Nutrition Information
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Calories
248kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
2mg
(1%)
Sodium
48mg
(2%)
Potassium
214mg
(6%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
19IU
(0%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 48mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 19IU | 0% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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