St. Patrick's Day Hot Cocoa Bombs Recipe
Make these fun and adorable St. Patrick's Day Hot Cocoa Bombs! They are a unique way to celebrate St. Patrick's Day, while enjoying this fun new way to drink hot chocolate!
Servings: 6
Calories: 497kcal
Equipment
- Wilton Sugar Pearls, White, 5 Oz
- Kraft Jet-Puffed Fun Mallows 10 Ounces (2 bags)
- Dress My Cupcake DMC27286 Decorating Edible Cake and Cookie Confetti Sprinkles, St. Patrick's Day Shamrocks, 2.4-Ounce
- Wilton Candy Melts, Bright White, 12 oz.
- 2 Pcs 6 Holes Semi Sphere Silicone Mold Half Sphere Baking Mould Pan for Making Chocolate Bomb, Cake, Jelly, Dome Mousse,Handmade Soap (Pink)
Ingredients
- 1 12-ounce bag Wilton white candy melts
- 1/3 cup hot cocoa mix
- 30 mini rainbow marshmallows
- 1/2 cup shamrock sprinkles
- 1 cup white icing
- 1/4 cup sugar pearls
Instructions
- Pour candy melts in a microwave safe bowl and heat in 20 seconds increments, stirring each time, until candy has melted and is shiny.
- Spread the candy melts up the sides of the mold until every bit of the mold is covered.
- Let the molds sit 5 minutes and re-spread any candy melts that sank to the bottom of the molds.
- Refrigerate molds for 30-45 minutes.
- Once set, carefully remove candy melt spheres from mold.
- Fill half the spheres with the hot cocoa powder, marshmallows and shamrock sprinkles.
- Place a glass plate in the microwave for one minute.
- Remove the plate and immediately place each empty sphere on the hot place to heat the chocolate edges.
- Place each heated sphere on each filled sphere. You can use the tip of your finger to smooth the melted candy around the seam.
- Take the icing and draw lines back and forth on the top of your sphere.
- Place the sugar pearls and shamrock sprinkles on the hot chocolate bomb using the icing as glue.
