Reese's Hot Cocoa Bombs
These Reese's Hot Cocoa bombs feature chocolate, peanut butter, marshmallows, and a mini Reese's cup to make them look like ornaments!
Servings: 6 hot cocoa bombs
- I recommend tempering your semisweet chocolate – do not panic; you can do this in the microwave! I love SugarGeekShow’s microwave method, and this spatula with a candy thermometer was SUPER helpful! (If you don’t want to temper your chocolate that’s 100% fine; just know that you make get a dull dusty look to the outside of your shells. Buuut considering they’re just going into hot milk – not really a big deal!)
- Coat your silicone molds – make sure to spread the chocolate thick enough that the mold doesn’t show through. Cool until completely solid, and remove the shells from the mold. Repeat the process to make the remaining 6 shells (unless you’re smarter than I am and purchased 2 molds).
- First, melt the edges of the shells slightly - so that the edges are flat and even and will stick together. I put a frying pan on the stove on low heat, and first melted the edges of the first 6 of my shells for 1-2 seconds until they were flat and even.
- Add 1 teaspoon of peanut butter, 2 tablespoons of hot cocoa mix, and as many marshmallows as will fit to the shells with the evened edges.
- Melt the edges of the remaining chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.
- Now to decorate! Melt your candy melts in 10-second intervals in the microwave, and transfer to a piping or zip-lock bag (don’t overheat or they can burn – smelly and you have to start over).
- Use either candy melts or a bit of melted chocolate to stick the mini Reese's cups to the ornaments. Drizzle candy melts over the hot cocoa bombs and sprinkle with sprinkles – and you’re done! Enjoy – or bag as an awesome Christmas gift!
Please note nutrition information is an estimate and may not be exactly accurate.
Serving: 1hot cocoa bomb | Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g