EASTER EGG HOT CHOCOLATE BOMBS
It's always the right time for hot chocolate, especially when it's a special holiday like Easter and Easter Egg Hot Chocolate Bombs to match.
Equipment
- Microwavable bowls
- 3 Silicone egg hot chocolate bomb molds (I got mine on Amazon)
- Plates
- 2 Ziplock bags or pastry bags with a small start tip
Ingredients
CHOCOLATE EGG
- 2 cups milk or dark chocolate chips And more for decoration if needed
- 2 cups pure white chocolate chips and more for decoration if needed
- Food colouring or concentrated icing gel colours
HOT COCOA FILLING
- 12 Dare Real Hoppy Marshmallow Rabbits
- 12 tbsp hot chocolate mix
OTHER INGREDIENTS NEEDED FOR 12 EGG HOT CHOCOLATE BOMB
- 12 cup of hot milk you can also use coconut milk or almond milk
- Whipped cream for topping optional
- Sprinkles or chocolate chips for decorations optional
Instructions
HOW TO MAKE THE EGG HOT COCOA BOMBS
- Place the bag of chocolate chips in a microwavable safe bowl in microwave in 30 second intervals until melted. Repeat the same for the white chocolate chips.
- Pour 1 tbsp of chocolate into each chocolate mold (white or chocolate). For a coloured chocolate egg, add a few drops of food colouring or use concentrated icing gel colours to the white melted chocolate chips until desired colour. Use a spoon to swirl the chocolate around and coat the edges.
- Make sure to spoon the chocolate up the sides until it makes a thicker shell.
- Put the chocolate mold in the fridge for about 15-30 minutes or until it’s set.
- When the chocolate is set, remove from the refrigerator, and brush a second coat of chocolate around the edges and chill again.
- To remove egg spheres from the mold, tug on the silicone mold right around the chocolate you want to remove and the chocolate will pop out. You should have 24 spheres.
- Spoon 1 tbsp of the hot cocoa mix in 12 of the chocolate spheres and add 1 rabbit marshmallow on top.
- Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot. Take 1 plate for each different colour chocolate melt.
- Carefully take the open side of the sphere and place it onto the plate to melt off the uneven edges to create a smooth edging.
- Connect 1 empty half chocolate bomb to 1 half that is full of the mixture and seal together. As the melted chocolate hardens, it will seal.
- Heat up the left over chocolate in the microwave for 30 seconds intervals until it’s soft again. Pour it in a Ziplock bag and cut a tiny piece at one of the ends or use a pasty bag with a tip. You can also use a spoon to drizzle instead of a bag.
- Drizzle the melted chocolate over top of the hot cocoa bomb.
- Add sprinkles on the drizzled chocolate and let dry in the refrigerator for about 15 minutes before serving.
HOW TO SERVE THE HOT COCOA BOMBS
- Heat the milk pot on the stove top or in a mug or clear glass for about 2 minutes in the microwave.
- Add 1 Easter egg hot chocolate bomb and stir until smooth.
- Top hot chocolate with whipped cream.
- You can also add sprinkles, chocolate chips or drizzle more melted chocolate over the whipped cream.
Notes
TIPS FOR ENSURING SHINY CHOCOLATES
Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
Nutrition
Serving: 1BOMBCalories: 393kcalCarbohydrates: 46gProtein: 10gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 31mgSodium: 265mgPotassium: 408mgFiber: 1gSugar: 43gVitamin A: 406IUVitamin C: 1mgCalcium: 351mgIron: 1mg
Tried this recipe?Let us know how it was!