Cocoa Bombs Recipes
30 DECADENT HOMEMADE HOT COCOA BOMBS RECIPES
This list of amazing homemade hot cocoa bombs is perfect for giving you inspiration for the next delicious cup of cocoa!
Provided by Katie Hale
Categories Beverages
Number Of Ingredients 30
Steps:
- Follow these easy tutorials to create your own new favorite hot cocoa bombs!
COCOA BOMBS
These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
Provided by Chocolatl
Categories Dessert
Time 18m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
S'MORES HOT COCOA BOMBS RECIPE BY TASTY
Here's what you need: dark chocolate chip, hot cocoa mix, whole Honey Maid Graham Crackers, mini marshmallows, milk, silicone chocolate round molds
Provided by Mondelez
Categories Desserts
Time 30m
Yield 6 cocoa bombs
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
- Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
- Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
- Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
- To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 16 grams
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