Yield 6 Servings
Prep Time 20 Minutes
Total Time 20 Minutes
- 10 oz semi-sweet or dark chocolate, chopped
- 4½ Tbsp Nate’s 100% Pure Honey
- 6 Tbsp cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 60 mini marshmallows
- Milk for serving
Directions
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 teaspoon 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. Take out the molds and reapply 1 teaspoon chocolate into each of the mold cups. Transfer the remaining tempered chocolate to a zip top bag and set aside.
Add the honey, cocoa powder, salt and vanilla extract 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 the chocolate cups until they are 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 cups. Cover with empty chocolate cups, creating 6 spheres. Add more of the tempered chocolate as needed to completely seal the 6 cocoa bombs. Place in the refrigerator.
Store in the refrigerator up to 1 month. To serve, bring to room temperature, place 1 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.
Special Tools:
- Instant read thermometer
- Twelve 2-inch semi-sphere silicone molds (enough to make six spheres)
- 2 sandwich size zip top bags
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