Honey Hot Cocoa Bombs & Board
Yield 6 Servings
Prep Time 20 Minutes
Total Time 20 Minutes
- 10 oz semi sweet or dark chocolate, chopped
- 4½ Tbsp Nature Nate’s pure honey
- 6 Tbsp cocoa powder
- ¼ tsp salt
- ½ tsp vanilla
- 60 mini marshmallows
- Milk for serving
Microwave chocolate in 15-30 second intervals, stirring well between each until smooth. Check the temperature at each interval, keeping it as close to 90℉ as possible.
Spoon 1 t chocolate into each of the mold cups. Use your finger or a small brush to evenly coat the cups with chocolate all the way up to the edges. Place molds in the refrigerator for 5 minutes.
Repeat step 2. Transfer the remaining tempered chocolate to a zip top bag and set aside.
Add the honey, cocoa powder, salt, and vanilla to a second small zip top bag. Seal the bag and mix the contents well with your hands. Set aside.
Carefully peel the molds off of the chocolate cups. Flip the molds face down to create a stand for the chocolate cups.
Snip a corner off the zip top bag containing the honey cocoa mixture and squeeze the mixture into one of the chocolate cups until it is ⅔ full. Top with 10 marshmallows.
Snip a tiny corner off the zip top bag containing the tempered chocolate and squeeze a thick line around the edge of the filled chocolate cup. Cover with an empty chocolate cup, creating a sphere. Add more of the tempered chocolate as needed to completely seal the cocoa bomb. Place in the refrigerator.
Repeat steps 6 and 7 until you have six cocoa bombs.
Stored in the refrigerator up to one month. To serve, bring to room temperature, place one cocoa bomb in a large mug, and pour over 8 ounces of hot milk. Once the bomb has popped, stir to dissolve the chocolate into the milk.
- Instant read thermometer
- Twelve 2-inch semi-sphere silicone molds (enough to make six spheres)
- Two sandwich size zip top bags