Easter Hot Chocolate Bombs are white chocolate eggs filled with chocolate malted milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.
Keyword: Easter Hot Cocoa Bombs, White Chocolate Hot Cocoa Bombs
Servings: 3chocolate bombs
Author: Amanda Rettke--iambaker.net
Chocolate Malted Milk Powder
½cup(39g) malted milk powder
⅔cup(133g) granulated sugar
⅓cup(39g) cocoa powder
1cup(182g) white chocolate chips
6tablespoonschocolate milk powder,divided
1siliconechocolate bomb mold
Chocolate Malted Milk Powder
In a large bowl, use a whisk to combine the malted milk powder, sugar, cocoa powder, and salt.
Melting Chocolate--Double Boiler Method
Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.
Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.
Add the white chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Line a baking sheet with parchment paper. Top with a wire rack.
Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate.
Flip the mold over onto the rack that is on top of the parchment-lined baking sheet. This will allow any excess chocolate to drip onto the parchment to be re-melted and used later if needed.
Place the molds in the refrigerator to chill for 20-25 minutes, or until set. You could also place the molds in the freezer for 10 minutes. While the molds are setting, line another baking sheet with parchment paper.
Once set, carefully remove the chocolate cups from the mold, placing them on the lined baking sheet.
Assembling Hot Chocolate Bombs
Wearing gloves to prevent fingerprints, gently press the edges of the egg mold onto a warm surface, such as a saute pan over low heat on the stove. Press just long enough to smooth out all edges. Set back onto the baking sheet.
Fill each of the three halves with 1 tablespoon of the chocolate milk powder and 1 tablespoon (8-9) mini marshmallows.
Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
Cover each filled chocolate half with an empty half, sealing it.
Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!
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