Description
These delightful Conversation Heart Hot Cocoa Bombs are a fun and festive way to enjoy hot cocoa with a twist. Made with creamy white chocolate shells filled with rich hot cocoa mix, mini marshmallows, and a charming conversation heart candy, these cocoa bombs melt beautifully in hot milk to create a cozy and colorful Valentine’s Day treat.
Ingredients
Scale
Chocolate Shell
- 16 Ounces White Melting Chocolate (Chips or Almond Bark)
- Assorted Pastel Food Coloring Gel (pink, green, blue, purple, yellow, peach – your choice)
Filling
- 2 packets of Hot Cocoa Mix (about 1 heaping teaspoon in each Cocoa bomb)
- 1 cup Mini Marshmallows (about 5 per Cocoa bomb)
- One package of Valentines Conversation Hearts (at least 6 for filling and decoration)
To Serve
- 6 cups Hot Water or heated milk (for serving)
- Melted White Chocolate (to drizzle on top)
Instructions
- Melt the Chocolate: Place the white chocolate in a microwave-safe bowl and heat until smooth and creamy, stirring well to ensure even melting.
- Create Colored Chocolate: Divide the melted chocolate into 5 small cups and add a drop of different food coloring gel to each, creating pastel colors for a festive look.
- Coat the Molds: Spoon or ladle the colored chocolate into silicone molds, making sure to coat the inside surface thoroughly and evenly.
- Harden the Shells: Pour excess chocolate back into the bowl, then refrigerate the molds for 15 minutes to set. Carefully remove the hardened chocolate halves from the molds and place 6 halves on a cookie sheet; these will be the bottoms of the cocoa bombs.
- Melt Edges of Bottom Halves: Heat a non-stick skillet on low. Place one chocolate half with the open side down on the pan for a few seconds to slightly melt the edges, then remove and place on a cookie sheet.
- Assemble Fillings: Fill each chocolate half with about one heaping teaspoon of hot cocoa mix, one conversation heart, and about 5 mini marshmallows.
- Prepare Top Halves: Repeat the melting edge process with the other chocolate halves by heating their edges briefly in the skillet.
- Seal Cocoa Bombs: Immediately place a top half over each filled bottom half, pressing gently to seal the edges together.
- Set the Cocoa Bombs: Hold each sealed cocoa bomb in place for a few seconds to ensure strong adhesion, then refrigerate all cocoa bombs for 30 minutes until fully set.
- Decorate: Melt additional white chocolate in a microwave in 15-second intervals until smooth. Transfer melted chocolate to a pastry bag and drizzle over the cocoa bombs. Garnish each with a conversation heart on top.
- Serve: Place one hot cocoa bomb into a large mug and pour 1 cup of hot milk (or hot water) over it.
- Enjoy: Watch the cocoa bomb melt and bubble, allowing marshmallows to float to the top. Stir to mix the cocoa powder thoroughly and savor your festive hot chocolate treat!
Notes
- Use silicone molds for easy removal of chocolate shells.
- Be careful when melting chocolate to avoid burning; stir frequently.
- Feel free to customize colors and conversation heart messages for personalized gifts.
- Use heated milk for a creamier texture instead of water.
- Store unused cocoa bombs in an airtight container in the refrigerator to maintain freshness.
