Description
These Lucky Charm Hot Cocoa Bombs are magically delicious! They would make a perfect stocking stuffer or simple gift for St. Patrick’s Day!
Ingredients
Scale
- 30 oz white chocolate melting wafers
- 2 cups hot cocoa mix
- 3 cups Lucky Charm Cereal (marshmallows set aside)
- 1 cup mini marshmallows
- St Patrick’s Day sprinkles
Instructions
- Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it
- Using a heat safe bowl, pour the white chocolate into the bowl and place in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth
- Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
- Carefully swirl the chocolate to completely coat the inside of the mold. Lightly shake the extra chocolate back into the bowl
- Place the coated molds into the fridge for 5-10 minutes
- Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell. Carefully place the mold onto the cookie sheet. Repeat steps with remaining molds
- Scoop some of the melted chocolate into the piping bag and cut the tip
- Building the Hot Cocoa Bombs
- Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold. Place about 5 lucky charm marshmallows on top of the cocoa. Place 5 mini marshmallows on top of the lucky charm marshmallows
- Pipe a line of the melted chocolate around the edge of the bottom shell
- Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell. Make sure that there are no openings around the center of the shells. Gently place the bombs back onto the cutting board.
- Drizzle additional white chocolate over the bombs. Add sprinkles and additional Lucky Charm Marshmallows