Fall Cocoa Bombs
An easy and delicious fall cocoa bomb recipe that is perfect for those chilly nights to stay warm.
Equipment
- Semi sphere silicone mold
- plastic ziplock baggies
Ingredients
- 7 oz chocolate melting wafers
- 6 tbsp hot cocoa mix
- 1 oz orange candy melts
- pumpkin sprinkle mix
Instructions
- Set a large glass plate in the refrigerator.
- Melt the chocolate.
- Place a small spoonful of melted chocolate in a mold cavity, then use the spoon to coat the entire cavity. Repeat on all of the mold cavities.
- Set the mold in the freezer for 5 minutes.
- Remove the mold from the freezer, and repeat step 3 for a second coat of chocolate.
- Set the mold in the freezer for 5 minutes.
- Heat a small glass plate in the microwave for 2 minutes.
- Remove the plate and the molds from the freezer. Remove the chocolate spheres from the mold and set on the cold plate.
- Take one sphere, place upside down on the hot plate to melt the edge of the chocolate, and fill with one tablespoon of cocoa mix. Place another sphere upside down on the hot plate to melt the edge of the chocolate, and attach the two spheres together to seal the cocoa bomb. Repeat until you have assembled all of the cocoa bombs.
- Add orange candy to the ziplock bag and heat in the microwave for 30 seconds. Remove, and massage the bag. If not fully melted, heat for 10 second intervals, until fully melted.
- Snip the very corner of the baggie with scissors, and pipe the candy over the top of each cocoa bomb.
- Add sprinkles.
- To use, fill a mug with 6 ounces of hot water or milk, and drop the cocoa bomb in, then stir.
Nutrition
Calories: 245kcalCarbohydrates: 35gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 145mgPotassium: 96mgFiber: 2gSugar: 30gVitamin A: 2IUCalcium: 23mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.