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Minnie Hot Cocoa Bombs

Minnie Hot Cocoa Bombs will help Disney fans of all ages warm up on a chilly day! These Minnie Mouse hot chocolate bombs are cute, fun and delicious!

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Minnie Hot Cocoa Bombs

Are you looking for a fun, new way to enjoy hot cocoa? Are you a Disney fan?

You’re in luck if you said yes to either or both of the questions above! I’ve got just the solution for you – Minnie Mouse Hot Chocolate Bombs!

Minnie Mouse Hot Cocoa Bombs are cute and delicious and will help get you warm and keep you warm on the chilliest day.

You can make these Minnie Hot Cocoa Bombs anytime you want to add a little magic to the day. Kids will enjoy helping to make these as much as they enjoy watching them open up into a mug of comforting hot cocoa.

Follow along our step by step instructions below to learn how to make these Minnie Hot cocoa Bombs today!

Here’s how to make them.

Makes 8-10 hot cocoa bombs

Equipment Needed

  • 2 silicone sphere molds
  • 1 disposable piping bag
  • 1 cookie sheet fitted with wax paper
  • medium glass mixing bowl
  • cutting board
  • spoon

Note On Working With Silicone Sphere Molds

If you find yourself having a difficult time working with a single tray with multiple sphere cavities, you could choose to cut each cavity out of the tray so that each cavity is by itself, as shown in the photo below. Some folks find doing this makes it a bit easier to control the mold when working with the melted chocolate.

Ingredients

  • 1x 30 oz bag Ghirardelli milk chocolate melting wafers
  • 2 cups hot cocoa mix
  • 2 cups mini marshmallows
  • 1 package Wilton Royal Icing Bows

Instructions

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Making The Shells

Use a paper towel to wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.

Remove about 16-20 matching size pieces of the Ghirardelli chocolate melting wafers and set aside.

Place the remaining chocolate melting wafers into a glass mixing bowl.

Microwave the bowl of wafers in 45 second intervals. Make sure to stir the chocolate after each 45 seconds, repeating until the chocolate is completely melted and smooth.

Spoon about 1-2 tbsp of the melted chocolate into the mold.

Carefully swirl the chocolate to completely coat the inside of the mold.

Lightly shake any extra chocolate back into the bowl.

Place the chocolate coated molds into the fridge for 5-10 minutes.

Remove the mold from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.

Carefully place the mold onto a cutting board.

Repeat the above steps with remaining molds, after which point you should have 8 half sphere molds.

Scoop some of the melted chocolate into the piping bag and cut off the tip.

Building the Cocoa Bomb

Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold.

Sprinkle in a few of mini marshmallows.

Pipe a line of the melted chocolate around the edge of the bottom shell.

Carefully place the top shell onto the bottom and gently hold the two together for 30-60 seconds in order to allow the piped chocolate to harden to the top shell.

Carefully pick up the bomb and make sure that there are no gaps around the center of the shells.

Place the mold back onto the cutting board.

Drizzle chocolate over the mold

Place a small skillet onto the stove and set to low heat.

Once the pan feels warm, place the bottom of the candy melts that you set aside.

Melt the bottom of the chocolate wafer so that it becomes a flat edge instead of round edge.

Quickly place the freshly melted edge onto the side of the cocoa bomb in order to create an “ear”.

Repeat the same step to create a second ear.

Carefully pipe a line of chocolate onto the back of the royal icing bow.

Gently place the bow onto the center of the cocoa mold.

Allow to hot chocolate bombs to harden before using.

When you’re ready to use your Minnie hot cocoa bomb, put it in a mug and pour 2 cups of hot milk over it. The cocoa bomb will float and turn a little before it opens up and releases the chocolate and hot chocolate into the milk.

Enjoy!

If you’re looking for a fun and easy way to warm up this winter, Minnie Mouse hot cocoa bombs are it! If you make these homemade hot cocoa bombs and have feedback, or if you’re thinking about making them and have questions, please leave a comment below.

If you like hot cocoa bombs, be sure to check out my instructions on how to make Mickey Mouse Hot Cocoa Bombs, Oreo Hot Cocoa Bombs, Spring Hot Chocolate Bombs, Pink Pearl Hot Chocolate Bombs, and Valentine’s Hot Chocolate Bombs.

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Yield: 8-10 servings

Minnie Hot Cocoa Bombs

Ingredients

  • 1x 30 oz bag Ghirardelli milk chocolate melting wafers
  • 2 cups hot cocoa mix
  • 2 cups mini marshmallows
  • 1 package Wilton Royal Icing Bows

Instructions

Making The Shells

Use a paper towel to wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.

Remove about 16-20 matching size pieces of the melting wafers and set aside.

Place the remaining Ghirardelli melting wafers into a glass mixing bowl.

Microwave the bowl of wafers in 45 second intervals. Make sure to stir the chocolate after each 45 seconds, repeating until the chocolate is completely melted and smooth.

Spoon about 1-2 tbsp of the melted chocolate into the mold.

Carefully swirl the chocolate to completely coat the inside of the mold.

Lightly shake any extra chocolate back into the bowl.

Place the chocolate coated molds into the fridge for 5-10 minutes.

Remove the mold from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.

Carefully place the mold onto a cutting board.

Repeat the above steps with remaining molds, after which point you should have 8 half sphere molds.

Scoop some of the melted chocolate into the piping bag and cut off the tip.

Building the Cocoa Bomb

Scoop about 1 tbsp of the Hot Cocoa mix into the bottom of the sphere mold.

Sprinkle in a few of mini marshmallows.

Pipe a line of the melted chocolate around the edge of the bottom shell.

Carefully place the top shell onto the bottom and gently hold the two together for 30-60 seconds in order to allow the piped chocolate to harden to the top shell.

Carefully pick up the bomb and make sure that there are no gaps around the center of the shells.

Place the mold back onto the cutting board.

Drizzle chocolate over the mold

Place a small skillet onto the stove and set to low heat.

Once the pan feels warm, place the bottom of the candy melts that you set aside.

Melt the bottom of the chocolate wafer so that it becomes a flat edge instead of round edge.

Quickly place the freshly melted edge onto the side of the cocoa bomb in order to create an “ear”.

Repeat the same step to create a second ear.

Carefully pipe a line of chocolate onto the back of the royal icing bow.

Gently place the bow onto the center of the cocoa mold.

Allow to hot chocolate bombs to harden before using.

Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1133Total Fat: 41gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 629mgCarbohydrates: 178gFiber: 12gSugar: 139gProtein: 14g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

Did you make this recipe and love it?

I'd love to see it! Please tag me @valmg on Instagram, Twitter or Facebook. Thanks for your support!



This post first appeared on Mom Knows It All. - I Know EVERYTHING - Just Ask M, please read the originial post: here

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