Description
Make your own mocha hot chocolate bombs. Enjoy a warm and delicious drink.
Ingredients
Scale
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 12 tablespoons hot cocoa powder
- 6 teaspoons instant espresso powder
- Mini marshmallows
Instructions
- Melt semi-sweet and white chocolate chips separately in microwave-safe bowls in 30-second intervals, stirring in between.
- Spoon 1 tablespoon of each melted chocolate into each half-sphere mold.
- Swirl the chocolate gently to create a marbled effect and coat the sides.
- Refrigerate or freeze for 10-20 minutes until hardened.
- Reinforce the edges with remaining chocolate and let harden.
- Carefully remove each half-sphere from the molds.
- Fill 6 half-spheres with 2 tablespoons of hot cocoa powder, 1 teaspoon of espresso powder, and mini marshmallows.
- Warm a small plate in the microwave for 45 seconds.
- Melt the edge of an empty half-sphere on the warm plate.
- Attach the melted edge to a filled half-sphere, aligning the edges.
- Let sit for a minute to harden. Repeat for remaining spheres.
- To make hot cocoa, place a cocoa bomb in a mug and top with 8 ounces of hot milk.
- Stir after the shell melts. Serve immediately.
Notes
- Use nitrile gloves to reduce melting of the chocolate while handling.
- Do not over-swirl the chocolate in the molds, as the colors will mix.
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg