Red Velvet Hot Chocolate Bombs
When you pour hot milk over them, these red velvet candy bombs explode in your mug, releasing rich hot cocoa and marshmallows.
Ingredients
- 2 cups red candy melts
- 2 cups hot chocolate mix
- 2 cups mini marshmallows
- ¼ cup chocolate candy melts
- ¼ cup gold sugar pearl sprinkles
Instructions
- Place red candy melts in a microwave safe bowl and melt according to the directions on the package. Stir until smooth.
- Place 1 Tablespoon of melted candy into each mold. Using the bottom of your measuring spoon or a clean, new paintbrush, press the chocolate up the sides of the mold, keeping it thick but even.
- Place the candy-coated molds into the freezer for 5 minutes to harden and set.
- Remove molds from the freezer. If using metal molds, gently tap the sides each mold, pressing on one side of the chocolate to make the candy shell slide out of the mold. If using a silicone mold, gently remove the shell from the molds.
- Fill 6 of the candy shells with 1 Tablespoon each of hot chocolate mix and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface is warm to the touch.
- Press one of the empty candy shelves, open side down, onto the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press the warmed edge onto one of the filled cups to join the two halves of the hot cocoa bomb together. If desired, add more melted red candy around the joint.
- Place the chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the chocolate candy melts over the assembled hot cocoa bombs. While the drizzled candy is still hot, decorate with sugar pearls or sprinkles.
- Place the decorated hot chocolate bombs into the freezer for 5 minutes to speed up setting and hardening time. You can also leave them out on your counter to set. Remove from the freezer and store in an airtight container until you’re ready to use.
- To serve, place a hot cocoa bomb in the bottom of a mug and pour a cup of piping hot milk over the top. Stir until the hot cocoa bomb has completely melted and the powdered mix has dissolved.
Video
Notes
Hot chocolate bombs should be stored at room temperature, not in the refrigerator or freezer. They'll keep for two weeks or more in an air tight container in your pantry or in cellophane treat bags.
Nutrition
Calories: 428kcalCarbohydrates: 73gProtein: 2gFat: 17gSaturated Fat: 14gSodium: 391mgFiber: 2gSugar: 63gCalcium: 40mgIron: 1mg
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