- Microwave-safe bowls
- A spoon
- A mold with 6 cavities
- Piping bags or plastic Ziploc baggies
- Pair of scissors
- A plate or frying pan that you can heat up
- 1 cup of candy melts, almond bark, or chocolate chips
- Pack of white candy melts
- Pack of green candy melts
- 2 tbsp. of hot cocoa mix of your choice
- Optional: mini marshmallows
1. To begin, place the molds and a plate in the freezer.
2. Then place the chocolate candy melts into a microwave-safe bowl and heat each one individually on high heat for about 30 seconds, stirring halfway through. To check on how much chocolate has melted, remove the bowl from the microwave and stir it around a little. To continue, heat the chocolates in 30 second increments, taking it from the heat each time to swirl it around a little more. It is possible that you will have to repeat this process up to four times before the chocolate is melted (it should be smooth and without any lumps).
3. Once the chocolate has melted, take the molds out of the freezer and completely cover them with the different chocolates (you can use the curved side of the spoon to make the process easier).
4. Remove any leftover chocolate with a damp cloth and place the molds back in the freezer for an additional 20 minutes.
5. Proceed to repeat this for all your chocolate types and melts until you have a nice variety of colored half spheres.
- Candy melts: 30 seconds on high, 3 stirring every 10 seconds. Note that this is thicker than the other types of chocolate.
- Dark chocolate: 30 seconds on high, stirring every 15 seconds. Note that if there are soft lumps that’s okay. Leave them to melt in its own heat rather than put back in the microwave and risk burning.
- Theo milk choc: 30 seconds on high, stirring every 10 seconds. Not as sweet as regular milk chocolate.
- Green Candy Melts Chocolate: 30 seconds on high, stirring every 10 seconds until melted.
6. Next, take the molds and plate out of the freezer and set them aside.
7.Carefully remove the bomb halves from the mold so that they don’t get broken.
8. Place each half on the cold plate to prevent them from melting together during the assembly process.
9. At this point, you can drizzle some melted chocolate on the hot cocoa bombs halves, if desired. But do so quickly and return to the cold plate right away and place back in the freezer until the drizzled chocoolate sets.
10. Place some micro marshmallows in a basin with two spoons filled with cocoa mix and stir well to combine.
11. Then fill each of the three cocoa bombs with a quarter of this mixture, divided evenly. Additionally, you can place some larger marshmallow pieces on top of the cocoa mixture to make it more substantial.
12. Finally, join together the two chocolate bomb halves using one of the two following procedures can be used to join two bomb parts together:
- The hot plate method requires you to place a plate in the microwave for two minutes to heat it up. The plate should be warm enough to gently melt the rims of the ball halves, allowing you to glue two halves together to make a sphere.
- The piping method calls for the use of any leftover melted chocolate that has been set aside. Add it to a piping bag by cutting a small portion of the corner from one of its corners. Use a pastry bag to squeeze melted chocolate out of it and onto the edge of a half-sphere half. This will make it possible for you to join two halves together. Using your finger, spread the chocolate evenly. If you drop hot chocolate on anything other than the rims of the half-spheres, it will burn and produce holes in the bombs. Be particularly careful with this step.
13. Ensure that you pour hot liquid (could be warmed milk or something else that tickles your fancy) over the seams of the hot cocoa bombs once they have been placed into the mug to ensure that they melt correctly. Please remember that whatever you put inside the cocoa bomb will wind up in your drink, and that some types of candy or other materials will not melt correctly, creating an immediate threat to the safety of your children.