Description
The enchanting Hot Cocoa Bombs are a delightful winter treat that combines the rich, silky smoothness of Ghirardelli chocolate with the light, fluffy texture of marshmallows. This heartwarming beverage transforms a simple cup of hot milk into an irresistible, decadent chocolate experience, making it the perfect indulgence for chilly evenings.
Ingredients
10 oz Ghirardelli milk, dark, or white chocolate melting wafers
6 tablespoons hot cocoa mix
1 cup mini marshmallows
For serving:
6 cups hot milk
Instructions
Make the Chocolate Mold:
In a microwave-safe bowl, melt the chocolate according to the package instructions. Stir until smooth.
Place the silicone mold on a cookie sheet or jelly roll pan.
Spoon about ½-1 tablespoon of melted chocolate into each mold well. Using the back of the spoon, push the chocolate up the sides to coat evenly.
Freeze the mold on the baking sheet for about 10 minutes.
Check and reinforce any thin areas with a bit more chocolate. Return to the freezer for 5 minutes.
Remove from the freezer, and gently press and peel back the silicone mold to release the chocolate halves.
Warm a small skillet or plate until just hot to touch. Place one chocolate half, rounded side up, to melt the edges slightly.
Place this half on a cookie sheet, fill with 1 tablespoon hot cocoa mix and about 10-12 mini marshmallows.
Warm the other chocolate half and then place it on the filled half. The melted edges will fuse together.
- Prep Time: 20 minutes