Christmas Hot Chocolate Bombs

🧂 Ingredients

• 1 cup Pink Wilton candy melts
• ½ cup White candy melts
• 1 tsp coconut oil
• ½ cup Red Wilton Candy Melts
• 1 tsp coconut oil
• ½ cup Wilton Green Candy Melts
• 1 tsp coconut oil
• ½ cup Christmas sprinkles
• 9 tbsp hot chocolate powder

  or use homemade
• ½ cup Mini marshmallows

Instructions

• 1 First, preheat the oven to 350°F and place an empty large baking sheet inside
  the oven to preheat.
• 2 Next, melt the pink chocolate melts in Wilton’s candy melting pot. (Or keep
  reading to see alternate melting methods.)
  
  The chocolate chips need to be completely melted until smooth with absolutely no
  lumps left.
• 3 Then, place the semi-sphere silicone mold face up on a separate, cool small
  baking sheet (not the preheated one from the oven).
• 4 Remove the silicone insert with the melted pink chocolate from the melting pot
  and let it cool down until a candy thermometer temps it between 110-130°F. I
  prefer using the lower temperature.
  
  If the chocolate is too hot going into the mold, it will all slide down to the
  bottom of the mold and result in very thin shells.
• 5 After cooling, spoon the pink chocolate into the silicone mold and spread it
  around with the back of the spoon. I use 1 heaping tbsp per mold. The molds
  should be completely covered with chocolate inside, all the way up to the edge.
• 6 Then, transfer the small baking sheet with the chocolate molds into the freezer
  to set for 10 minutes.
• 7 Now it is time to put on the disposable vinyl gloves since the chocolate shells
  will melt from the natural body heat of the fingers.
• 8 Carefully remove one chocolate mold at a time. First, gently separate the
  chocolate from the edges and then push the chocolate mold out from the bottom
  up.
• 9 Next, carefully remove the hot baking sheet from the oven. Remember to keep the
  hot sheet far from the chocolate shells to keep them from melting.
• 10 Then, one at a time, place 3 of the chocolate mold “halves” seam-side down on
  the heated large baking sheet for ½ a second to even out the edges of the molds.
• 11 Fill in these 3 bottom halves with the chocolate powder and top with mini
  marshmallows. Use 3 tbsp of hot chocolate powder per chocolate mold.
• 12 Finally, one at a time, place the remaining 3 empty half shells seam-side down
  on the hot baking sheet for ½ a second to even out the edges. Afterwards,
  immediately place the tops onto the filled bottom halves to seal them. Be sure
  not to press too hard, otherwise, the shells will crack.
• 13 First, insert the silicone dual insert into the candy melting pot. On one side,
  combine the white chocolate melts with 1 tsp coconut oil. On the other side,
  combine the green chocolate melts with another 1 tsp of coconut oil.
• 14 Stir and melt the chocolate chips until both sides are completely smooth with no
  lumps left. While melting, mix the chocolates with separate small silicone
  spatulas.
• 15 In a separate melting pot, repeat the melting and stirring process with the red
  chocolate melts and coconut oil.
• 16 Then, cool all of the melted chocolates to 70-80°F. If the decorative chocolate
  is too hot, it will melt the chocolate shells of the hot chocolate bombs.
• 17 Next, drizzle the melted white chocolate around the seam of a chocolate ball
  using a Saucier Drizzle Spoon. Then, immediately roll the seam of the ball
  around in the festive Christmas candy sprinkles.
• 18 Place the chocolate ball on a sheet of parchment paper and repeat the sprinkling
  process for the remaining chocolate balls.
• 19 Then, with a clean Saucier Drizzle Spoon, drizzle the melted green chocolate on
  top of the chocolate balls.
• 20 Finally, repeat the drizzling process with the melted red chocolate using a
  clean drizzle spoon.
• 21 First, gently drop a Christmas Hot Chocolate Bomb into the bottom of a mug.
• 22 Then, fill the mug with hot milk and watch the Christmas magic burst right in
  front of your eyes!

Nutrition Info