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Easy Valentine Hot Cocoa Bombs

Valentine Hot Cocoa Bombs
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Heart-shaped chocolate shells filled with cocoa mix and marshmallows for hot milk.

Ingredients

Scale
  • 2 packages Ghirardelli dark melting wafers (10 oz each)
  • White or colored melting wafers
  • 6 tablespoons hot cocoa mix
  • 1 cup mini marshmallows
  • 6 cups hot milk
  • Valentine’s sprinkles

Instructions

  1. In a microwave-safe bowl, melt chocolate wafers according to package directions and stir until smooth. Typically this means 30-second intervals, stirring between each, until completely melted and glossy.
  2. Place the silicone heart mold on a cookie sheet, jelly roll pan, or something stable that can be placed in the freezer. Have your spoon or small spatula ready for coating the molds.
  3. Put about 1-2 tablespoons of melted chocolate into each well of the silicone mold. Using the back of a spoon, push the chocolate up the sides until the entire mold is covered with a layer of chocolate. Start with the top of the heart, pushing a large amount of chocolate into the top curved parts, then work down to the point at the bottom. Pay special attention to the sides making sure the chocolate completely covers the mold. You can tilt the mold slightly as you’re using the back of the spoon to coat the mold, it helps with visibility.
  4. Transfer the baking sheet to the freezer for about 10 minutes. This initial freeze sets the chocolate shell structure.
  5. Remove the tray from the freezer and make sure there is chocolate going all the way up the side of the mold. If the chocolate layer seems thin at the edge, add a little more chocolate to thicken the edge using a spoon, small spatula, or food-safe paint brush. Don’t worry about how the shell looks from the inside, it won’t be visible when the bomb is complete. Return to the freezer for 5 minutes.
  6. Remove the mold from the freezer and flip the mold over with the rounded side facing up. Gently press the center of each well and peel the silicone mold back from the edge of the chocolate sphere to remove the hardened chocolate. If you press too hard on the center of the mold, it can cause the shell to crack on the edges.
  7. With the second mold, put about 1 tablespoon of chocolate in the silicone mold so that it covers only the bottom surface. Don’t push any chocolate up the sides. You should have enough chocolate to create a heart that is ¼ inch thick. This will act as a “lid” and eventually the bottom when your heart hot cocoa bomb is assembled. Transfer this mold to the freezer for 10 minutes. Remove in the same manner as the first part of the shell.
  8. Transfer all parts of the heart cocoa bomb shell to a clean surface. The shells tend to pick up any pieces of chocolate that may have hardened during the unmolding process. You don’t want those in your finished shell. Prepare everything you’d like to add to the inside of your cocoa bomb (mix, marshmallows, and anything else you’d like to add). You will have to work quickly and it’s important to have everything ready.
  9. Heat a small skillet, saucepan, or plate until it is warm. Place the deeper heart shell, rounded side up, on the hot surface just until the edge begins to melt and creates an even edge for sealing the bomb. Place this half of the heart cocoa bomb on a cookie sheet and quickly fill with 1 tablespoon of hot chocolate mix and 10-12 mini marshmallows.
  10. Place the shallow heart-shaped chocolate gently on the filled shell, making a “lid.” Hold it in place for a few seconds so that the melted chocolate edges will meet and act as glue to hold the two halves together. Using a spoon, add some melted chocolate from the skillet or saucepan to fill in the gaps and smooth it to create a seal. Once the chocolate has hardened, flip the bomb over so that the “lid” is now on the bottom.
  11. Decorate by drizzling melted chocolate that matches the shell or contrasting melted chocolate to make a pretty design. Add holiday sprinkles for a finishing touch. Work quickly while the drizzled chocolate is still wet so sprinkles adhere properly.
  12. Place one cocoa bomb in a large mug. Heat milk until very hot (not boiling). Pour 1 cup of hot milk over the bomb and watch it dissolve. Stir gently and enjoy your delicious Valentine hot chocolate.

Notes

Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 25 minutes for resting, chilling, setting or cooling; some tasks can overlap. Use a six-cavity food-safe silicone heart mold. Shell size determines how much chocolate is used; leftover melted coating may remain.

Find it online: https://sweetcraftrecipes.com/easy-valentine-hot-cocoa-bombs/