Swiss Miss Milk Chocolate Flavor Hot Cocoa Mix with Lucky Charms Marshmallows, 1.38 Oz. 6 Packets, 9.18 Oz

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This recipe might sound different than many you've seen online with a different amount of powder - but we tested it numerous times and love smooth, chocolatey flavor from 8 oz hot cocoa vs. the 2 oz some recipes use. (I know this sounds like a big difference, but trust me, it tastes the best!) Remove from the freezer and put on the food-safe gloves and remove the chocolate shells from the molds. Don't use candy melts. Candy melts aren't real chocolate (we will be using a bit as decoration, but not the base of the cocoa bomb), and even the chocolate flavored candy melts just have cocoa powder added and not cocoa butter - which will throw off your texture for hot cocoa. To enjoy, you’ll want to heat up a saucepan of milk. I prefer to do this on the stovetop because I can make a batch big enough for multiple kids. Also, when you heat any liquid in the microwave there’s always a risk that it will explode…and we don’t want that!

Lucky Charms Hot Cocoa Bombs - Pass Me a Spoon Lucky Charms Hot Cocoa Bombs - Pass Me a Spoon

A good ratio to use for milk versus the size of your cocoa bomb, use 1 cup of milk for 1 hot cocoa bomb. Make sure to use a cup or mug that is at least 12 ounces per cup of milk. Place the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are fully melted. For this method, lay your marshmallows in a single layer, and use the dehydrator setting on 150 F for 8 hours. HOW DO I STORE DEHYDRATED MARSHMALLOWS?Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. The cereal flavor is a little bit subtle but the fluff helps bring it out as do the added cereal marshmallows on top. Now, set the saucepan over medium heat and once milk is hot (but not boiling), add chopped chocolate and whisk to combine.

Lucky Charms Hot Cocoa Bombs - Easy Dessert Recipes Lucky Charms Hot Cocoa Bombs - Easy Dessert Recipes

Place the remaining white chocolate in a piping bag. Pipe around the seam and use your fingers to smooth. Allow the chocolate to set. To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not. What Chocolate To Use For Hot Chocolate Bombs. You want to use a chocolate that’s between 55% and 80% cocoa for this recipe and it needs to have cocoa butter as one of the first ingredients. We tested this recipe with several kinds and types of chocolate, and we can only recommend using a bar of high-quality chocolate or couverture chocolate. Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe. Candy Thermometer<– a thermometer is essential for ensuring that the chocolate reaches 90ºF when temperingDalgona Coffee. Coffee is life for me and it is even more fun when it is whipped coffee, hot or cold! Use the right type of mold. If you are using chocolate then you can use acrylic molds or silicone molds, if you are using candy melts then it is a must to use silicone molds. What mold is best for making hot chocolate bombs? Use a double boiler to melt the white chocolate wafers. You can also do this in the microwave, heating in 20-30 second intervals and stirring between, until melted and smooth. Be sure to use a microwave safe bowl and handle with care, as the bowl may become hot. If making with kids, an adult should do this part! Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.