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Chocolate Hot Cocoa Bombs with ROLO'S

Caramel chocolate hot cocoa bombs are a delicious treat in the winter months. These hot cocoa bombs are easy to make and feature caramel!
Course dessert, breakfast, Drinks
Cuisine American
Servings 6 Servings

Ingredients

  • 16 Ounces of Melting Chocolate - Chips or bars
  • 2 packets of Hot Cocoa Mix - about 1 heaping teaspoon in each Cocoa bomb
  • 1 cup of Mini Marshmallows - about 5 to each Cocoa Bomb
  • One package of ROLO'S Chocolate candies - 20 - 25 ounce package
  • 6 cups of Hot Milk
  • 1 set of Silicone Molds
  • Melted Chocolate to drizzle on top

Instructions

  • Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.  
  • Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds.  
  • Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes. 
  • Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. 
  • These will be the bottom parts, or half of the Cocoa bombs. 
  • Heat a non stick Skillet, on low, and place one half ball with the open side down, melting just the edges for a few seconds, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa, a ROLO candy, and mini Marshmallows.
  •  Repeat, until all 6 Balls are done. Place the other half of the Chocolate balls in the skillet, with the open side down, and melt just the edges of the ball. 
  • Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.  
  •  Hold in place a few seconds to make sure the top and bottom are melted together. run your finger around the two edges to seal the two balls together.
  •  When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.
  •  Remove from the Refrigerator, and sit the cookie sheet on the counter.
  • Place the Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts
  •  Place the melted chocolate in a Pastry bag, and pipe the Chocolate over the Cocoa Bombs (see photo) and sprinkle with Crushed ROLO'S, placing a large piece on top.
  •  Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top. 
  • Cocoa Bomb will melt and bubble, and marshmallows will float to the top.  Stir the powdered cocoa, and Enjoy!