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Valentine’s Day is coming up, so I decided to make some sweet treats for my family! We like to sip hot cocoa while watching Netflix Faves like “The Queens Gambit” and “The Good Place,” so I decided to make some fun DIY hot cocoa bombs. I love a good cafe mocha, so I decided to make some Valentine’s Day dark chocolate mocha hot cocoa bombs!
My good friend, Carrie of Curly Crafty Mom, is also sharing a recipe for Valentine’s Day hot cocoa bombs today! She made her hot cocoa mix pink with pretty pink hearts! (Scroll down to the bottom of this post to get to her recipe.) Her Valentine’s Day hot cocoa bombs make a sweet looking cup of hot cocoa!
DIY Valentine’s Day Hot Cocoa Bombs
To make my own DIY Valentine’s Day hot cocoa bombs, I first needed to get some quality food-safe silicone hot chocolate bomb molds. The ones I got worked perfectly for my recipe. My BAKER DEPOT 6 Holes Silicone Molds come in a set of 2 (so I can make 6 hot cocoa bombs at a time). The molds can be used for chocolate, cake, muffins and bread, too. I found that they were easy to clean after use, also.
Dark Chocolate Mocha Hot Cocoa Bomb Recipe
2.5 large dark chocolate bars (4.25 ounces each) – I used Hershey’s
1 teaspoon dark chocolate hot cocoa mix
1/2 teaspoon instant coffee mix
1 cup pink candy melts
Mini marshmallows (approximately 36 marshmallows)
How to Make Hot Cocoa Bombs
To make my hot cocoa bombs, I first chopped the chocolate with a chef’s knife into small pieces.
I then melted the chocolate in my microwave. I did so by microwaving the chocolate for 15 seconds in a large bowl. I then took the bowl out of the microwave and stirred the chocolate.
Those 15 seconds weren’t enough to melt the chocolate so I did this pattern of microwaving the chocolate and stirring a few times until the chocolate was completely melted. (How many times you will need to microwave the chocolate to melt it will depend on your microwave.)
Be sure not to microwave your chocolate for too long.
Once I had the chocolate melted, I used a basting brush to spread the chocolate onto each mold, being sure to completely cover each mold.
I then put my molds into my modern mini fridge, which I keep in the kitchen. I find my new mini fridge by NewAir to be quite handy for beverages, and for baking and recipes like this one where I need to chill the dough or other ingredients before working with it.
I refrigerated the molds for 15 minutes.
I put my molds in my mini fridge, since I didn’t have room to cool the chocolate in my freezer. But if I had the space, I would have put the molds in the freezer. I think freezing the chocolate a little would make it less likely that any of the molded chocolate would chip or break off while I worked with it.
Once the chocolate had hardened, I then brushed on another layer of chocolate and put the molds in the freezer for another 15 minutes.
I carefully got the molded chocolate out of the molds by turning the silicone molds upside down on a half baking sheet. I then carefully peeled the silicone molds away until each half sphere of chocolate popped out.
Then it was time to fill the molds! I added hot cocoa mix, instant coffee, sprinkles and some mini marshmallows in the bottom of three of my molded chocolate semi-spheres.
I used melted chocolate to seal an empty half sphere of chocolate onto a full one. (I brushed melted chocolate along the seams.) I rolled each dark chocolate mocha hot cocoa bomb in sprinkles to cover the seams where the halves of the hot cocoa bombs met.
I then melted some pink candy melts in my microwave. I used a toothpick to draw on some pink chocolate designs on each hot cocoa bomb and also used the pink chocolate to secure some sprinkles to each hot cocoa bomb. (I didn’t have any pastry bags for the melted chocolate or any Ziploc bags – you could use either of those to squeeze out the chocolate if you snip off a corner of the Ziploc bag.)
To make a cup of hot cocoa with these hot cocoa bombs, I simply fill a coffee mug halfway with milk and halfway with water and microwave it for about two minutes. I then drop in the hot cocoa bomb and stir! These hot cocoa bombs make a super rich cup of mocha hot chocolate!
Check Out This Fun Valentine’s Day Hot Cocoa Bombs Recipe!
- 2.5 large dark chocolate bars (4.25 ounces each) - I used Hershey's
- 1 teaspoon dark chocolate hot cocoa mix
- 1/2 teaspoon instant coffee mix
- 1 cup pink candy melts
- Mini marshmallows (approximately 36 mini marshmallows)
1- Chop chocolate into small pieces.
2 - Microwave chocolate in 15 second intervals, stirring the
chocolate after microwaving each time. Repeat process until the chocolate is completely melted.
3 - Use a basting brush to spread the melted chocolate onto the molds.
4 - Freeze or refrigerate the molds for 15 minutes. (Use your
freezer if you have the space.)
5- Spread a second layer of chocolate onto the molds.
6 - Freeze or refrigerate the molds for 15 minutes. (Use your
freezer if you have the space.)
7 - Fill one-half of your hot cocoa bombs with hot cocoa mix,
instant coffee, sprinkles and mini marshmallows.
8 - Fit two halves of a chocolate sphere together and use melted chocolate to seal the seam. (Use the basting brush to spread chocolate over the seam.)
9 - Decorate your hot chocolate bombs with melted candy melts and sprinkles.