Spring Hot Chocolate Bombs

Course Dessert, Drinks

Cuisine American

Keyword hot-chocolate-bombs, spring-hot-chocolate-bombs

Prep Time 10

Cook Time 10

Cooling time 30

Total Time 50

Servings servings

Calories 419kcal

Ingredients

2 -3 cups Ghiradelli white chocolate melting discs OR 4 (4.4 oz) Lindt white chocolate bars, chopped (Reserve some for drizzling)
pastel liquid food coloring (not gel)
18 Tbsp hot chocolate mix (i.e. Swiss Miss, Ghiradelli or your favorite)
2/3 cup mini pastel colored marshmallows plus additional as needed
4 Tbsp Spring sprinkles plus additional as needed
heavy cream to thin chocolate, if needed

Instructions

Place white chocolate in a double boiler over simmering water. Melt, stirring occasionally until smooth. Keep warm while you work.
If coloring, remove just enough melted white chocolate to a small mixing bowl one at a time, depending on how many colors you're making. Add a few drops of food coloring to melted chocolate repeating until the desired color is reached. Work quickly, mix well. (You can skip the food coloring leaving it white and decorate with colorful sprinkles, if preferred)
Spoon 2-3 Tbsp melted chocolate into each mold and “paint” the entire mold evenly using the back of a small spoon or a pastry brush. Make sure you get the chocolate all the way to the top of the mold. Once molds are filled, while still wet, use a pastry bench scraper OR the dull side of a knife to scrape across the mold to flatten and smooth the edges.
Allow molds to rest until chocolate is hardened 5-15 minutes. (Tip: Speed up this process by placing molds in the freezer for several minutes). Wearing latex gloves, gently pop chocolate spheres out of molds, being careful not to chip or break them.
Fill one half with 3 generous Tbsp hot chocolate mix and a few pastel marshmallows plus sprinkles, if desired.
Use additional melted chocolate to brush or pipe along the edge to form the edible "glue." Working quickly, press together to seal the two halves and smooth.
Drizzle tops with melted white chocolate and decorate with pastel sprinkles as desired. Let dry completely in a muffin pan.
To serve, place one bomb in an 8 ounce mug and pour hot milk or water over it stirring until melted.
Hot cocoa bombs can be stored in an airtight container at room temperature for up to 3 weeks.

Notes

Gel food coloring does not blend well with chocolate, alcohol based liquid food coloring works best.
If the chocolate becomes too thick, add 1 tsp heavy cream or whipping cream 1 tsp at a time, and stir until melted and well blended. This can happen after adding coloring to melting chocolate.
If you don't have a double boiler bring an inch of water to a simmer and place a heat safe bowl on top. Be careful not to let the water touch the bottom of the bowl.
Alternately, to smooth edges, you can warm a plate hot enough to melt the chocolate edges, you can put it over the double boiler to warm. Place one sphere edge side down on the plate to smooth and melt slightly, then seal the two sides together.
A plastic storage bag can be used in place of a piping bag. Snip the edge or use a toothpick to poke a small hole in one of the corners.

Nutrition