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Written by Isabella Berkoff
•Posted on February 03 2022
Rated 5.0 stars by 1 users
Easy
Stephanie Niemis
What's more comforting than a creamy cup of hot cocoa? Made with Luker's single origin Tumaco chocolate, these hot cocoa bombs have a subtle sweetness that makes for a perfect rich, chocolatey moment. Fill them with your favorite cocoa mix and enjoy!
⅔ Cup Tumaco Dark Chocolate
Hot Cocoa Mix
Marshmallows (optional)
Sprinkles (optional)
Milk *see recipe notes
Melt the Tumaco Chocolate in the microwave, stopping every 30 seconds to stir. *See recipe notes
Add about 2 tsp of melted chocolate to each mold and spread all over.
Refrigerate the molds for 5 minutes. Add another 2 tsp and spread, particularly on the sides.
Refrigerate for another 5 minutes, then carefully remove the chocolate from the molds.
Add a scoop of hot cocoa mix, marshmallows, and sprinkles.
Add melted chocolate to the rim of one of the halves, place it on top of the filled half, and use your finger to smooth it out. Make sure to fill in any gaps.
Pipe on more chocolate to decorate.
Fill a mug with warm milk, add the hot cocoa bombs and watch it explode! Stir and enjoy.
Any milk will do, but we recommend plant-based milk for this recipe.
For instructions on how to temper chocolate in the microwave, see here.
Mix it up! Fill your hot cocoa bombs with sprinkles, marshmallows, or other fun fillings.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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