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.
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.