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Cocoa Bombs with White Chocolate and Raspberry

Cocoa bombs are a great twist on classic hot cocoa, and these white chocolate raspberry hot cocoa bombs take that twist even further. They give you everything you love about hot cocoa with white chocolate flair.
Course dessert, breakfast, drink
Cuisine American
Servings 6 Bombs
Author Rob

Ingredients

  • 8 Ounces Chocolate - chips , bars
  • 10 ounces of White Chocolate - chips, 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  fresh Raspberries - rinsed and drained
  • 6 cups of Hot Milk
  • 1 set of Silicone Molds
  • Melted White Chocolate to drizzle on top
  • Hot Pink Food Coloring Gel

Instructions

  • Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.  
  • Stir well, and spoon or ladle into 6 of the molds, making sure to coat the inside of the molds.  Pour excess chocolate back into the bowl.
  •  Melt half of the White Chocolate in a microwave safe bowl, and stir well until smooth.
  • Drop 2 or 3 drops of the hot Pink Food Coloring Gel into the melted White Chocolate, and stir to mix well. 
  •  Pour the hot pink melted chocolate into the other 6 molds, and pour any excess back into the bowl, and place both 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
  •  Place the pink balls across from the chocolate balls - the pink balls are the tops.
  • Heat a non stick Skillet, on low, and place one of the chocolate half balls 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, one Raspberry, and mini Marshmallows.  Repeat, until all 6 Balls are done.
  •  Place the other half of the Chocolate balls (the pink tops) 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.
  • 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 a little more of the White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts.  Add the Hot Pink Food Coloring Gel, and stir well.
  • Place the melted chocolate in a Pastry bag, and pipe the Hot Pink/White Chocolate over the Cocoa Bombs (see photo) and place one Raspberry on the 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!