Frozen Themed Hot 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!
HALLOWEEN HOT COCOA BOMBS
This simple method for tempering chocolate will give you smooth, shiny hot cocoa bombs. Use a good-quality bittersweet chocolate with at least 70% cacao for best results. You can make the bombs ahead of time, but wait until right before serving to cover them in the webbing.
Provided by Food Network Kitchen
Categories beverage
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. The tempered chocolate will be thick and about 90 degrees F.
- Divide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edge of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.)
- Wearing latex gloves, gently remove the chocolate half-spheres from the molds. Set on a piece of parchment paper on your work surface. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres.
- Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
- To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Stretch the webbing over and around the bombs. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Add 2 candy eyes or a spider to each, if desired.
- To serve, heat 6 to 8 ounces milk per bomb until very hot. Add to mugs and drop in the bombs. Enjoy, stirring to melt the chocolate.
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DISNEY FROZEN HOT CHOCOLATE BOMBS - EVERYDAY SHORTCUTS
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- Add blue chocolate to bowl and melt in microwave in 30 second increments stirring in between until creamy and smooth.
- Fill the molds with melted chocolate making sure to only fill the sides of the mold all the way to the top and keeping the inside hollow. Use the back of a spoon to guide the chocolate throughout the mold.
- Place in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold. If they don't pop out easily, place back in freezer for a few more minutes.
- Using one chocolate half, add the white chocolate cocoa mix and some mini marshmallows on top. Heat a plate in the microwave for about 15 seconds, carefully taking it out cause the plate will be hot.
THE BEST 50 HOT COCOA BOMBS RECIPES - OH MY CREATIVE
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- Turtle Hot Cocoa Bombs from Wondermom Wannabe. If you love turtle chocolates, then making your own turtle hot cocoa bombs is taking it to the next level.
- Kit Kat Hot Cocoa Bombs from Dollar Crafter. Add a tiny bit of crunch with the wafery taste from the Kit Kat Candy in this twist on the cocoa bombs. You can even print the step by step instructions too!
- Minnie Mouse Hot Cocoa Bombs from The Farm Girl Gabs. See some Disney in your cocoa bombs with these easy to make Minnie Mouse cocoa bombs, you can even adapt and make Mickey ones too!
- Caramel Mocha Hot Cocoa Bombs from Sweet Addict Bakery. This recipe calls for the use of the classic Werther’s candy which already has our mouths watering.
- White Hot Chocolate Cocoa Bombs from Joy Filled Eats. Finding White Hot Chocolate is a bit hard these days BUT if you can grab some then making these white chocolate with white hot chocolate combo bombs are going to be top-notch and in demand for sure!
- Unicorn Hot Chocolate Bombs from A Magical Mess. Bring some magic in with these BEAUTIFUL well-made unicorn themed hot cocoa bombs. These aren’t as hard to make as they make look either!
- Keto Hot Chocolate Bombs from Low Carb Inspirations. If you’re following the Keto diet you can still enjoy these sweet treats, this recipe uses all Keto friendly ingredients and they still come out amazing!
- Twix Hot Chocolate Bombs from Wondermom Wannabe. Another great way to use candy to change the classic hot cocoa bombs recipe. Step by step recipe with pictures on how to make these bombs.
- Easy to Make Classic Hot Cocoa Bombs from Savory Experiments. This recipe shows you the basics of hot cocoa bombs with step by step pictures and directions.
- Holiday Hot Chocolate Bombs from The Suburban Soapbox. If you need some ideas on how to make holiday themed cocoa bombs, start here. You can mix the colors and sprinkles up to make something specific to the holiday!
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- Take the candy melts and put them in a microwave-safe bowl. Read the directions on the package and melt.
- Put 1 tablespoon of the melted blue candy into one side of the bomb mold that you'll be using. Take the bottom of your spoon and press the chocolate so that it's up the sides of the molds. Make certain to keep it thick during this process, but also even. Repeat this for the rest of the 12 bomb molds.
- Take the molds out of the freezer after the time has passed and begin to gently tap the sides of the molds. You can then press gently on one side of the chocolate to make it slide out of the mold easier.
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