New Year’s Eve Hot Cocoa Bombs
Celebrate the New Year with New Year’s Eve Hot Cocoa Bombs as a fun alternative to champagne! These sprinkle topped hot cocoa bombs are filled with hot chocolate mix, mini marshmallows, and edible gold glitter!
Servings 6
Ingredients
- 2 cups bright white candy melts
- 1 cup hot chocolate mix
- 1 cup mini marshmallows or marshmallow bits
- Edible gold glitter
- New Year's Eve sprinkle mix
Instructions
- Place the candy melts into a microwave safe bowl. Microwave them according to package.
- Place the molds onto a small baking sheet. Spoon a little of the melted chocolate into the mold.
- Use back of spoon to spread melted chocolate around sides of the mold. It's okay if some chocolate goes over edge of the mold.
- Once the molds are completely filled, place them in the freezer for 5 minutes, or until completely solid.
- To loosen up the mold, grab each end and give the mold a light tug. Then, gently pop out one of the chocolate halves.
- Microwave a small plate just until it's warm to the touch (about 35 seconds for me). Place the open side of the chocolate half onto the plate and move it gently around the surface until the edge is smooth.
- Spoon some hot chocolate mix into the chocolate. Top with some mini marshmallows and edible gold glitter.
- Grab another chocolate half, warm it on the plate to create a smooth edge, and place on top of the filled chocolate half.
- Use extra melted chocolate to seal the seam of the cocoa bomb. Then, drizzle melted chocolate on top and decorate with sprinkles.
- Place the finished cocoa bomb in a cupcake liner and freeze once more for 5 minutes.
- Repeat with the rest of the chocolate halves until all of the cocoa bombs are made.
- Store hot cocoa bombs in a sealed container in the fridge or freezer until ready to use or gift.