Christmas Tree White Chocolate Hot Cocoa Bombs
By :Instant Brands Culinary Team
Christmas Tree Hot Cocoa Bombs-min
Christmas Tree Hot Cocoa Bombs-min
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Course Dessert, Drinks
Difficulty Medium
Browse Category Dessert, Drinks
Duration 45 Minutes
Cooking Technique Freeze, Melt
Main Ingredient Cocoa Powder, Marshmallow, sprinkles
Home Category Dessert, Drinks
Prep Time 40 Minutes
Cook Time 5 Minutes
Servings
7 Servings
Ingredients
  • 24 oz green candy melts
  • 1 cup Mini marshmallows
  • ¾ cup white hot cocoa mix
  • ½ cup holiday-themed sprinkles
  • ½ cup holiday-themed mini candies
  • 9 cups milk Decorative mini cake toppers
  • Silicone baking molds
Course Dessert, Drinks
Difficulty Medium
Browse Category Dessert, Drinks
Duration 45 Minutes
Cooking Technique Freeze, Melt
Main Ingredient Cocoa Powder, Marshmallow, sprinkles
Home Category Dessert, Drinks
Prep Time 40 Minutes
Cook Time 5 Minutes
Servings
7 Servings
Ingredients
  • 24 oz green candy melts
  • 1 cup Mini marshmallows
  • ¾ cup white hot cocoa mix
  • ½ cup holiday-themed sprinkles
  • ½ cup holiday-themed mini candies
  • 9 cups milk Decorative mini cake toppers
  • Silicone baking molds
Christmas Tree Hot Cocoa Bombs-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Preheat the Instant Dutch Oven to 140°F on MANUAL. Add green candy melts and stir with a wooden spoon until thoroughly melted, about 5 minutes.
  2. Pour 2-3 tbsp of the melted candy melts into each of the fourteen silicone baking molds. Evenly coat the sides and bottom, at least ¼ inch thick. Leave any remaining melted candy in the Dutch Oven at 140°F for decorating.
  3. Freeze the shells for 5-10minutes, or until just set. Do not freeze for longer as the candy will crack when extracted from the mold. Gently remove from molds.
  4. Heat a small frying pan over medium heat until warm. Rub the seam edges of seven candy shells on the pan to evenly melt the sides.
  5. Fill seven molds with 2-3 tbsp hot cocoa mix each. Top with holiday sprinkles, a few mini marshmallows, and mini holiday candies –whatever brings you joy!
  6. Reheat the frying pan over medium heat until warm. Rub the seam edges of the remaining shells on the pan to evenly melt the sides. Adhere on hot cocoa-filled candy shells.
  7. Drizzle 1 tbsp of the remaining melted candy over each finished hot cocoa bomb. Sprinkle with leftover holiday sprinkles and top with one mini marshmallow. Allow to cool.
  8. Cut each mini cake topper stick to ¼ inch. Insert one into each decorative mini marshmallow on top to resemble a small tree topper.
  9. To serve, warm 1 ¼ cup milk in a saucepan until just foaming. Pour into a mug and top with one hot cocoa bomb. Stir until everything is melted. Enjoy!
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