White Chocolate Hot Cocoa Bomb
This White Chocolate Hot Cocoa Bomb is the perfect white chocolate twist on a traditional cocoa bomb. I’ve always been a big fan of the buttery flavor of white chocolate and this white chocolate bomb doesn’t disappoint.
Ingredients:
- 1/2 cup almond bark
- 6 tbsp hot cocoa mix
- 1 tbsp sprinkles
- 1 tbsp crushed peppermint candy
- 1 tbsp miniature marshmallows
Instructions:
- Prepare your supplies and ingredients on your work station. Place a plate or baking sheet in the freezer to chill while you prepare the molds.
- In a microwave safe bowl, melt the almond bark on high in 30-second increments stirring between each time until just melted.
- Use a spoon to drop a small amount of chocolate into each cavity of the baking mold and smooth the chocolate up along the sides and bottoms in an even layer coating the mold completely
- Wipe off any excess almond bark along the edges, then pop the mold into the freezer for 10-15 minutes.Remove the chilled plate from the freezer along with the chocolate mold.Gently remove the half-sphere from the mold and set them onto the chilled plate or lined baking sheet.Fill three of the bottoms with 2 tablespoons of the hot cocoa mix then add additional things like sprinkles, crushed candy, and marshmallows.
- Make sure your almond bark or chocolate is still melted (if not heat for 15-20 seconds again), and pour into a piping bag or Ziploc bag and snip off the end.Top with a second half to create a sphere.Pipe the extra chocolate around the middle of the sphere to seal it and use a small spoon if desired to spread flat.
- Set aside to dry and wrap for later, or use for a unique cup of hot chocolate.When ready to serve, place the ball seam side up in the mug and pour piping hot but not boiling milk over the top to melt. Stir then serve.
- Set aside to dry and wrap for later, or use for a unique cup of hot chocolate.When ready to serve, place the ball seam side up in the mug and pour piping hot but not boiling milk over the top to melt. Stir then serve.
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