Directions
Melt the dark chocolate in the microwave, stopping every 30 seconds to stir. *See recipe notes
Add about 2 tsp of melted chocolate to each mold and spread all over.
Refrigerate the molds for 5 minutes. Add another 2 tsp and spread, particularly on the sides.
Refrigerate for another 5 minutes, then carefully remove the chocolate from the molds.
Add a scoop of hot cocoa mix, marshmallows, and sprinkles.
Add melted chocolate to the rim of one of the halves, place it on top of the filled half, and use your finger to smooth it out. Make sure to fill in any gaps.
Pipe on more chocolate to decorate.
Fill a mug with warm milk, add the hot cocoa bombs and watch it explode! Stir and enjoy.
Recipe Note:
Any milk will do, but we recommend plant-based milk for this recipe.
For instructions on how to temper chocolate in the microwave, see our blog post here.
Mix it up! Fill your hot cocoa bombs with sprinkles, marshmallows, or other fun fillings.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
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