Easter Hot Cocoa Bombs
This Easter Hot Cocoa Bomb recipe is a fun new take on the classic chocolate for Easter. They're shaped like eggs and bunnies and so good.
Servings 6 Servings
Ingredients
- 12 Ounces of milk chocolate melting chocolate - Chips bars or Almond Bark
- 2 packets of hot cocoa mix with mini marshmallows - about 1 heaping teaspoon in each Cocoa bomb
- 6 cups of Hot Milk
- small skillet - heated
- 1 set of Silicone Molds
Instructions
- Begin by melting chocolate in a microwave safe dish for around 1 minute, (if using almond bark you will only need about a minute of so) if melted remove from the microwave. If using Ghirardelli chocolate you may need longer but make sure not to burn chocolate.
- Fill each mold, bunny and egg shape, with chocolate, set in the refrigerator for 30 minutes to set up.
- Carefully remove chocolate from molds and set aside.
- Gather hot cocoa mix and set aside. Heat a small skillet on the stove, melt the edge of one bunny or egg mold and then fill with hot chocolate.
- Melt the edge of another bunny or egg mold and then seal it to the other cocoa filled mold. Repeat.
- Place a couple cocoa bombs in your mug, pour hot milk over the top, stir and top with whipped cream and sprinkles.
- Makes 12 small bombs. 2 bombs per serving.