I love making a decadent treat for myself or as a gift and these Turtle Hot Cocoa Bombs are definitely that decadent treat we all deserve to enjoy!
Turtle Hot Cocoa Bombs
What Chocolate Can You Use to Make Hot Cocoa Bombs?
When I make hot cocoa bombs, I like to use melting candy discs because they just generally melt smoother, stay melted for a lot longer and they will stay smooth without seizing up even if they get a little overheated. Just so much more easy than using regular chocolate chips, which can get unmanageable fast.
What Do Fill Hot Cocoa Bombs With?
I like to fill my hot cocoa bombs with a little hot cocoa mix (for the added sweetness) and, all the marshmallows. If you would like to toss a candy inside or even use sprinkles, make sure your inclusions will melt easily, add something (no reason to throw-in something for no reason) and compliment the chocolate flavor. Otherwise, why bother?!
One exception for this particular recipe is the walnut. It's obviously not going to melt. But it's worth the risk because you know it's in there - and it definitely adds flavor.
How Many Marshmallows Should You Put Inside Hot Cocoa Bombs?
The short answer is: as many as you want. But the honest answer is that I like to put as many marshmallows as I can fit into my hot cocoa bombs, especially if I know my kids will be making cocoa with them. Marshmallows have a tendency to melt in hot cocoa, so I like to put more than you might think. I put between 5-8 marshmallows in each of the hot cocoa bombs, but, of course, if you want more, get them in there!
What You Need to Make Turtle Hot Cocoa Bombs
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- 24 Walnuts
- ½ cup Caramel Sauce
How to Make Turtle Hot Cocoa Bombs
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tablespoon melted 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 slide out of the mold.
- Fill 6 of the molds with 1 tablespoon hot chocolate mix, 1 walnut, 1 tablespoon caramel sauce 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.
- Using a piping bag or a fork, place a teaspoon of the remaining chocolate candy melts on top of the assembled hot cocoa bombs then immediately follow by placing an additional walnut on this chocolate dab, then drizzle additional caramel sauce over them.
- 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 this decadent 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 Dessert Recipes You'll Love
Turtle Hot Cocoa Bombs
This easy recipe to make turtle hot cocoa bombs is so fast and simple. But the flavor is ridiculously awesome.
Ingredients
- 2 cups Chocolate Candy Melts
- 2 cups Hot Chocolate Mix
- 2 cups Mini Marshmallows
- 24 Walnuts
- ½ cup Caramel Sauce
Instructions
- Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
- Place 1 tablespoon melted 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 slide out of the mold.
- Fill 6 of the molds with 1 tablespoon hot chocolate mix, 1 walnut, 1 tablespoon caramel sauce 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.
- Using a piping bag or a fork, place a teaspoon of the remaining chocolate candy melts on top of the assembled hot cocoa bombs then immediately follow by placing an additional walnut on this chocolate dab, then drizzle additional caramel sauce over them.
- 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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1059Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 13mgSodium: 904mgCarbohydrates: 189gFiber: 8gSugar: 152gProtein: 16g
Tanya F
I have made a number of cocoa bombs using all dry ingredients for filling, and know they can just be stored on the counter for at least a few weeks. Adding the caramel sauce to the filling--what does that do to the amount of time this bomb will stay fresh? Does it need to be kept refrigerated? Thanks!