Swap out those mini chocolate eggs for these beautiful Baking Therapy Easter egg hot chocolate bombs! They are filled with a sweet homemade cocoa mix and fluffy marshmallows. Pour warm milk over them and watch them “explode” with chocolatey goodness. Because you can’t celebrate Easter without lots of chocolate, right?
Equipment:
Semi-Sphere Silicone Chocolate Silicone Mold, Amazon, $23.
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ingredients
Hot Cocoa Mix
directions
Rest Time: 15 minutes
For the hot cocoa mix: in a bowl, sift the cocoa powder and icing sugar. Whisk in the instant skim milk powder and salt. Set aside.
For the chocolate bombs: add the melting wafers to separate bowls and melt either using a double boiler or in the microwave in 30 second intervals, be careful not to overheat. Dip a clean paint brush into the melted chocolate and create designs in each mold. Place in the freezer for 5 minutes to set.
Add about 2 Tbsp of melted chocolate to each cavity and using the back of a small spoon help guide the chocolate up the sides. Place back in the freezer for 5-10 minutes until set. Carefully remove from the chocolate molds and set aside.
Related: Carrot Cake Cinnamon Rolls Are the Ultimate Sweet Treat!
To assemble, warm a non-stick saucepan over low heat. Fill half the molds with 2 Tbsp hot cocoa mix and 1 Tbsp mini marshmallows.
To seal, place one half sphere, seam side down on the non-stick pan for 2 seconds to melt slightly. Cover the bottom halves with the top halves to create one complete sphere.
Place the chocolate bombs in a mug and pour 2 cups of hot milk over the egg. Stir and enjoy!
