Christmas cocoa with the best twist! Milk chocolate recipe is below, but you can make all kinds of hot chocolate bombs!
Ingredients
Milk Chocolate Almond Bark
1 tablespoon hot cocoa mix per disc
8 mini marshmallows per disc
White Chocolate Almond Bark (optional)
Silicone Molds (12 discs)
1 or 1 and 1/2 cups hot milk to serve
Instructions
Place a couple blocks of milk chocolate almond bark in a glass bowl and microwave until melted. Stir well.
Pour melted chocolate in each mold and use a spoon to spread evenly until all sides are well coated to make discs. Repeat until done.
Place molds in freezer for 10 minutes so the chocolate can set up.
Take molds out of the freezer and pull the discs away from the mold. Set discs aside.
Heat up a small pan on the stove on low heat and prep bombs to piece together.
In one disc, place 1 tablespoon cocoa mix and eight mini marshmallows. Take another empty disc and place down slightly in the warm pan to melt - then immediately place on top of the disc with hot cocoa to make hot cocoa bomb. Repeat until done.
You can either leave the cocoa bombs as is or add a little flair on the top.
To decorate the top, take a block of white chocolate almond bark and melt in a glass bowl in the microwave. Stir well.
Pour the white chocolate in a sandwich baggy and cut the corner. Squeeze chocolate in strips on top of the finished hot cocoa bombs.
To serve, heat up 1 cup or 1 and 1/2 cups of hot milk in a mug then drop your bomb in the hot milk. The hot cocoa bomb will dissolve - stir and enjoy! For a fun touch, serve with candy canes to stir!
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