Hot Cocoa Bombs

Cocoa season is calling! And these hot cocoa bombs are the answer. Like giant chocolate truffles filled with hidden treasure, they’re mesmerizing to watch as they melt and burst in warm milk. Use the Alltrue x Alexis Joseph 12-Cup Silicone Muffin Pan for a fun snow day activity, for a sweeter homemade holiday gift, or to enjoy by the fire on a particularly chilly night.

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You’ll Need:

• 12 ounces high-quality semi-sweet chocolate bars or chips
• 1/4 cup of your favorite hot cocoa mix
• 18 to 24 mini marshmallows
• 6 cups milk of your choice
• Optional for decoration: sprinkles, crushed candy cane, white chocolate, etc.

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To Make:

1. Fill a small pot about halfway with water and set it over medium-high heat, then find a heat proof bowl that fits securely in the pot but doesn’t touch the water. Voila! You have a double boiler.
2. Set 1/3 of your chocolate aside, then add the remaining 2/3 to the double boiler, stirring constantly with a heatproof spatula to evenly melt the chocolate.
3. Remove the bowl from the double boiler and slowly add in the reserved 1/3 chocolate, stirring as you go to incorporate.
4. Using a brush, coat the base and sides of all 12 cups of the Silicone Muffin Pan with the melted chocolate, going over the edges just a little. Let these sit at room temperature until the chocolate has cooled and hardened, then do another coat with your melted chocolate to make sure the walls are thick and even. Let these sit until cooled and hardened, 15-30 minutes.
5. In 6 of the cups, fill about 1/3 with cocoa mix, 1/3 mini marshmallows, and a scoop of sprinkles.
6. Gently release the unfilled shells from their cups so they’re loose but not taken out. Using the same brush or a small piping bag, coat the rims of the loose chocolate cups with melted chocolate to adhere the 6 tops to the 6 cocoa-filled bottoms. Let these sit until cooled and hardened, 30-45 minutes. Tip: you can fill a ziploc with melted chocolate and cut a small corner out to create an easy piping bag.
7. Now the fun part: use any remaining melted chocolate to decorate the outside of the shells with sprinkles, crushed candy cane, a drizzle of white chocolate, etc. Tip: once done, these can be stored in the fridge or frozen for later.
8. When you’re ready for a cup of cocoa, heat or steam 1 cup of milk for each cocoa bomb. Pour the hot milk into a large mug, gently drop in the bomb, watch it explode, stir, and enjoy!

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