Lucky Charms Hot Chocolate Bomb
These green hot chocolate bombs are covered with Lucky Charms marshmallows both on the inside and outside! Pop one into your mug, add some milk and watch it melt!
Equipment
Ingredients
- One 100g white chocolate bar
- 1 tbsp lucky charm marshmallows plus extra for decorating
- 1 tbsp cocoa powder
- 2 tbsp sugar
- green and pink oil-based food coloring
Instructions
- Break the chocolate into small pieces and place it in a microwave-safe bowl. Microwave it for 20-30 second intervals, mixing at each interval. The chocolate can also be melted using a double-boiler. Dye one tablespoon of chocolate pink with the pink oil-based food coloring and dye the rest green with the green oil-based food coloring.
- Fill two cavities of a spherical mold ¾ of the way full with the green chocolate and gently rotate it so that the chocolate coats all sides. Place a sheet of parchment paper onto your work surface. Turn the mold upside down and allow the excess chocolate to drip onto the parchment paper. Scrape the chocolate off the parchment paper and return it to your bowl.
- Use the flat side of a butter knife to smooth the edges of the chocolate mold. Place the mold in the fridge for 20-30 minutes, until the chocolate has fully set.
- Repeat steps 2 and 3, to create a second layer of chocolate. This will prevent the chocolate shell from breaking during unmolding and assembly. When smoothing the edges of the chocolate mold with the butter knife, ensure that the edges of the shell are 1-3 mm thick. This will allow both halves to securely stick together in the following steps.
- Gently unmold the chocolate shells and rest them on a plate or on top of small glasses, which will support the round shape very well and keep it from wobbling away.
- Make the hot chocolate mix by combining the cocoa powder and sugar in a small bowl. Spoon some of the mix into one chocolate shell. You don’t have to use all of the mixture. Add some Lucky Charms marshmallows on top reserving some for decoration.
- Re-melt some of the remaining green chocolate and spread it onto the ridges of the filled shell. Place the other shell on top, press gently to seal. Alternatively, you can pour some boiling water into a bowl and place a ceramic plate on top. When the plate begins to warm, place the empty shell onto the plate and allow the edges of the shell to slightly melt. Then place this into the filled shell and press to seal.
- Place the hot chocolate bomb into the fridge for 10 minutes, or until the chocolate seal has set.
- To decorate, place the remaining green chocolate and pink chocolate into piping bags fitted with small, round piping tips. Drizzle the chocolate onto the hot chocolate bomb and stick the extra Lucky Charms marshmallows on top.
- To serve, drop the hot chocolate bomb into a mug of hot milk. Stir and watch the marshmallows appear!
Video
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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