Heart-Shaped White Chocolate Hot Cocoa Bombs
Treat your sweetheart to a delicious, heart-warming mug of white chocolate hot cocoa.
Servings 4
Calories 242kcal
Equipment
- Silicone heart shaped mold
- Piping Bags
- Cocktail picks
Ingredients
- 1 cup good quality white chocolate melting wafers divided
- ¼ cup pink chocolate melting wafers
- ½ cup mini marshmallows
Instructions
- Start by melting the pink and white chocolate to package instructions. The pink should be in a piping bag, the white should be in a small bowl. Be careful not to burn the chocolate. You do not want it to be really hot, just completely melted and smooth.
- Make sure the silicone tray is completely clean and dry. Set the tray onto a plate, tray or cutting board so you have a solid base as some silicone molds are a little flimsy. This will make it easier to transfer to the freezer.
- First drizzle or spread some of the pink chocolate in the very bottom of the hearts. Let this set up for a few minutes in the fridge.
- Pour or spoon the white chocolate into each heart shaped well and use a rubber spatula to evenly spread the chocolate into every corner of the mold.
- Place the silicone tray in the freezer for about 5-10 minutes.
- Remove from the freezer and add a second layer of white chocolate anywhere that seems a bit thin, such as the top edges of the hearts.
- Return to the freezer for about 5 more minutes.
- Remove the tray from the freezer and carefully take one heart out of the mold at a time. You’ll want to work a bit carefully to help keep fingerprints off the chocolate. I will sometimes wear gloves to help with this.
- Set the hearts on the cold tray while you heat a plate in the microwave. Then use this heat to gently melt the edges of the hearts so you’ll have a smoother seam between the two halves. Repeat with all of the hearts.
- Add marshmallows to half of the hearts.
- One at a time, melt the edges of the empty hearts again and set onto one of the filled hearts. They will stick together and harden quickly so you’ll want to focus on finishing one before moving to the next.
- I inserted the cocktail picks at this time while the chocolate was still a bit soft.
- Melt the white chocolate to drizzle on top. I used the same exact chocolate that was used for the hearts. You can use a different chocolate, just make sure it has some cocoa butter listed in the ingredients to help with drizzling vs clumping.
- Cut a tiny hole in the end of the piping bag--after the chocolate is transferred into it and melted-- then quickly drizzle the hearts one at a time.
- You may return the hearts to the freezer (or fridge) for a few minutes to have the dizzled chocolate set up.
Notes
Notes:
These hot cocoa bombs have little decorative stir sticks, but you can totally skip that step if you like. You can add in any kind of dry ingredient to melted chocolate while it's still warm and it will stick. This part is super fun - add sprinkles, chopped pretzels or nuts, crushed cookies, etc. Tips for Making Chocolate Bombs Use really good quality chocolate wafers. They’re a little more expensive, but, in my opinion, if you’re going to make your own hot cocoa bombs, you should use the best ingredients you can afford. Make sure the silicone tray is completely clean and dry. To add stability, set the mold onto a plate, tray, or cutting board so you have a solid base. This will make it easier to transfer to the freezer. Be sure not to overfill your mold or the two halves won’t stick together! Chill your hot chocolate bombs for at least 30 minutes so they stay together. How to Use a Hot Cocoa Bomb Now for my most favorite part!! Heat your favorite milk to about 140-degrees F. Place the white chocolate bomb into a mug and gently pour the hot milk on top. Stir well to combine and you have yourself a decadent white chocolate hot cocoa! Hot to Store Chocolate Bombs Store your cocoa bombs at room temperature in an airtight container away from any light or heat sources. These are best enjoyed within 1-2 months.
These hot cocoa bombs have little decorative stir sticks, but you can totally skip that step if you like. You can add in any kind of dry ingredient to melted chocolate while it's still warm and it will stick. This part is super fun - add sprinkles, chopped pretzels or nuts, crushed cookies, etc. Tips for Making Chocolate Bombs Use really good quality chocolate wafers. They’re a little more expensive, but, in my opinion, if you’re going to make your own hot cocoa bombs, you should use the best ingredients you can afford. Make sure the silicone tray is completely clean and dry. To add stability, set the mold onto a plate, tray, or cutting board so you have a solid base. This will make it easier to transfer to the freezer. Be sure not to overfill your mold or the two halves won’t stick together! Chill your hot chocolate bombs for at least 30 minutes so they stay together. How to Use a Hot Cocoa Bomb Now for my most favorite part!! Heat your favorite milk to about 140-degrees F. Place the white chocolate bomb into a mug and gently pour the hot milk on top. Stir well to combine and you have yourself a decadent white chocolate hot cocoa! Hot to Store Chocolate Bombs Store your cocoa bombs at room temperature in an airtight container away from any light or heat sources. These are best enjoyed within 1-2 months.
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 42mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg