You get so much fun packed into one little package with this easy and cute Mickey Hot Cocoa Bombs recipe. They only take about 10 minutes to make - and they taste amazing!
Mickey Hot Cocoa Bombs
What Kind of Chocolate Do You Use to Make Hot Chocolate Bombs?
Melting chocolates are my preferred option for making hot cocoa bombs because they tend to melt more smoothly, stay melted and smooth for longer and they don't generally seize up as easily as chocolate chips can, which get very unmanageable fast.
Additionally, if you want to make colorful hot cocoa bombs, candy melts already come pre-colored, so you don’t have to deal with the headache of coloring white chocolate red.
What Ingredients Do You Put Inside Hot Cocoa Bombs?
Generally, you put some hot cocoa mix (for some additional sugar) and, of course, a handful of marshmallows. If you decide you want to toss a candy in there or some sprinkles, make sure they will melt easily so you don't choke on them, they can something to the presentation or flavor (no reason to throw something in there for no reason) and if they are adding flavor that they compliment the chocolate. Otherwise, there's just no point.
How Many Marshmallows Go Inside Hot Cocoa Bombs?
I love marshmallows, so sometimes, if the kids will be enjoying the hot chocolate bombs, I stuff as many marshmallows as I can into the hot cocoa bomb. Marshmallows have a tendency to melt in the hot cocoa when the bombs are melted, so you probably want to put more than you might think. I generally add somewhere between 5-8 marshmallows into my hot cocoa bombs, but if you want more, go for it!
What You Need to Make Mickey Hot Cocoa Bombs
- 2 cups Red Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ¼ cup White Candy Melts
- Mickey Mouse Sprinkles
- Chocolate Jimmies Sprinkles
How to Make Mickey Hot Cocoa Bombs
- Place red candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tablespoon melted red candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the white candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling the Mickey Mouse sprinkles and the chocolate jimmies.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Isn't that just such a fun way to make a winter treat?! If you're loving this recipe for easy hot cocoa bombs, but you're not quite ready to break out the candy melts, be sure to pin this to your favorite dessert recipes board on Pinterest so you can find it again quick when you're ready!
More Winter Treat Recipes You'll Love
Mickey Hot Cocoa Bombs
Making this easy Mickey Hot Cocoa Bombs recipe is super fast and makes for a fun red velvet hot chocolate that the kids will love!
Ingredients
- 2 cups Red Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- ¼ cup White Candy Melts
- Mickey Mouse Sprinkles
- Chocolate Jimmies Sprinkles
Instructions
- Place red candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 2 tablespoon melted red candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes.
- Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slid out of the mold.
- Fill 6 of the molds with 2 tablespoon hot chocolate mix, 1 teaspoon sprinkles, and 6-8 mini marshmallows.
- Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
- Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
- Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
- Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Using a piping bag or a fork, drizzle the white candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling the Mickey Mouse sprinkles and the chocolate jimmies.
- Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
- To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 999Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 799mgCarbohydrates: 224gFiber: 6gSugar: 163gProtein: 10g
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