Description
A hard shell of melted chocolate encapsulates hot cocoa mix, mini marshmallows, and other toppings in this homemade hot cocoa bomb! Pour hot milk or water over the top and they magically melt open revealing your special add-ins. So versatile and fun for kids and adults alike! This truly tastes like “winter in a cup”
Ingredients
Shallow chocolate molds or the reverse side of your Instant Pot “egg bite molds”
10 Ounces of chocolate chips (any kind)
4 TBS hot cocoa mix
Mini marshmallows (dehydrated fit best)
Other toppings of choice, ie: peppermint pieces, caramel sauce, flaked sea salt, peppermint white chocolate chunks, coconut, sprinkles, sparkling sugar.
Hot milk or water for serving
Instructions
Melt the Chocolate:
Pour 1.5 cups of water inside the stainless steel removable pot of your Instant Pot
Place another pan on top (one that fits against the edges to keep the steam contained under the chocolate).
Fill the top pan with 10 ounces of chocolate. Chocolate morsels work great!
Set IP to SAUTE.
Stir the chocolate with a metal spoon or spatula continuously once it begins melting
Turn off the heat once all the chocolate is melted and smooth. Leave the chocolate pot on the IP, you’ll need it again.
MAKING THE MOLDS:
If using Instant Pot Egg bite molds: Simply dip the backside of the mold into the melted chocolate! Or using a small spatula or spoon, drop about 1-2 tbs melted chocolate onto each mold and spread it around each sphere going halfway down. (see blog pictures)
Freeze for about 3-5 minutes then dip again ( or spoon on the second coat of melted chocolate to each).
Pop them into the freezer to harden for about 30 minutes.
Carefully stretch and manipulate the silicone to gently release each shell. if little pieces of chocolate break off from the top of the sides- this is ok!
*A trick, if they are stuck to the mold, is to pour some warm water on the other side to help release them from the inside out (without cracking)
FILLING:
Fill each with 1 TBS hot cocoa mix and mini marshmallows (or any other add-in such as sprinkles, coconut, peppermint pieces, peppermint chocolate chunks etc.)
Place a top shell on each filled shell. With a butter knife or spatula run a small amount of the remaining melted chocolate around where the filled shell and top shell meet- It is used as a line of glue connecting the two half pieces. (The chocolate should be barely warm at this point- if it’s too hot it’ll melt the whole cocoa bomb in your hand. If it’s too stiff, warm up slightly again and let it cool until it is just warm). Drizzle a little melted chocolate on top and place crushed peppermint, marshmallows, sprinkles, or sea salt to identify what flavor hot coca bomb it is. Freeze for 15 minutes to set.
Serve in a cup of hot water of milk. Hot cocoa bombs will magically melt and reveal their secret gems inside. Enjoy 🙂
Store in an airtight container for 5-7 days. These do not need refrigeration once they have hardened.
Notes
FOR THE MOLDS: I use my IP silicone “Egg bite molds” – If you are doing the same, use the outside of the mold. The sphere is shallow and much easier to remove the shell once it has hardened.
*Swirling around a little bit of hot water (quickly) inside the egg molds will make the shell loosen from the back
For fancier bombs with clean edges, I recommend using shallow spherical chocolate molds. You can find them here: https://amzn.to/3pYI4Hi