Pop one of these bunnies into a mug, top with hot milk and stir to reveal purple hot chocolate! These white chocolate bunnies are filled with rich, velvety ganache, which creates a smoother and more luxurious hot chocolate!
They are purple thanks to taro root powder. Taro is a root vegetable popular in Southeast Asian dishes, both sweet and savory. It doesn’t have a very strong flavor at all. It tastes slightly sweet and starchy and is frequently used in bubble tea!
To serve one of these bunnies, pop one into a large mug and top with hot milk. You can also pop a couple into a pop with more milk if serving a crowd! Looking for the bunny mold? You can get it here!
Taro Hot Chocolate Bomb Bunnies
The cutest hot chocolate bombs ever! These purple bunnies naturally get their color from taro powder, a root vegetable popular in Southeast Asian cuisine.
Equipment
Ingredients
Shell:
- 400 g 2 1/2 cups-ish good quality white chocolate melted
- 1-2 tsp taro powder
- purple oil-based food coloring
Filling:
- 1 1/2 cups good quality chocolate *check notes below melted
- 1/4 cup whipping cream hot
- pinch salt
- 1-2 tsp taro powder
- purple food coloring **check notes below
- 1/2 cup mini marshmallows
Instructions
Make the shell:
- Add the taro powder and purple oil-based food coloring to the white chocolate and mix well.
- Spread the chocolate onto the walls of a bunny-shaped silicone mold.
- Place the mold in the fridge for 30 min – 1 hour, to set.
Make the filling:
- Combine the white chocolate, cream and salt and mix until mostly combined.
- Add the taro powder and some food coloring, if desired, and mix well.
- Place it into a piping bag and snip off the end.
- Pipe the filling into the bunnies. Press the mini marshmallows into the filling.
- Seal the filling inside with more melted chocolate from the shell.
- Place the mold in the fridge until the chocolate has fully set, at least 2 hours.
To serve:
- Unmold the bunnies and place one in a mug. These are chunky bunnies, so use a big mug!
- Pour hot milk on top and give them a stir.
- Enjoy!
Video
Notes
* use white chocolate if you want your hot chocolate to be purple
** doesn’t NEED to be oil-based because we’ve added cream to the chocolate and it won’t seize with regular food coloring
** doesn’t NEED to be oil-based because we’ve added cream to the chocolate and it won’t seize with regular food coloring
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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