Grinch Hot Cocoa Bombs

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Learn how to make fun & festive Grinch-themed hot chocolate bombs. Made with rich chocolate, hot cocoa mix and gooey marshmallows, they're perfect for gifts, holiday movie parties and cozy nights at home.

Prep Time15

Cook Time2

Chill Time10

Total Time27

Course: Dessert, Holiday Drinks

Cuisine: American

Servings:

Calories: 329kcal

Author: Lori

Equipment

Ingredients

10 ounces white chocolate melting wafers use Merckens or Ghirardelli for best results
green food coloring I used 20 drops
16 tablespoons dry hot cocoa mix
24 mini marshmallows
red heart candy

For serving:

48 ounces hot milk 6 ounces per cocoa bomb

Instructions

Place the silicone mold on a baking sheet or cutting board and set aside.
Following package directions, warm the chocolate in a small microwave-safe bowl, until melted. Stir until smooth.
Add 15-20 drops of green food coloring to the melted chocolate, 5-6 drops at a time, stirring after each addition to fully incorporate the coloring.
Spoon 1 tablespoon of melted chocolate into each well of the mold. Use the back of a spoon to spread the chocolate up the sides of each well and create an even layer that covers the entire mold. As the edge starts to harden, spread a little more chocolate to thicken the edge. If you have excess chocolate pooling in the bottom of the mold spread it up the sides of the mold or pour it out.
Transfer the mold to the refrigerator and let it cool for about 10 minutes.
Remove the mold from the frig and carefully flip it over so that the rounded side is facing up.
Gently press the center of each well and peel the silicone mold away from the hardened chocolate shell. Be cautious to avoid applying too much pressure and cracking the shell.
Warm a small plate, then place one chocolate shell half, rounded side up, on the heated surface. Allow the edge of the shell to melt slightly until it creates a smooth and even edge and place it on a cookie sheet. Continue with 7 more shells.
Fill the halves with 2 tablespoons of hot chocolate mix and 6-8 mini marshmallows.
Take an unfilled shell and place it on the heated plate to warm the edges. Carefully position it on top of a filled shell, so the melted edges of the chocolate will meet and serve as a "glue" to secure the two halves together.
To decorate: drizzle remaining melted chocolate over the top of the cocoa bomb and apply the red heart offset from the top center before the chocolate sets up.
To serve: place the cocoa bomb at the bottom of a large mug and slowly pour hot milk over it for a rich hot cocoa.

Notes

Adjust the amount of green coloring for your preferred shade.
After removing the chocolate shells from the mold, flip the mold upside down and place the unfilled shells in between the domes to keep them from rolling around.
Make sure you create a consistent chocolate thickness, not too thin and not too thick.
After sealing the orbs, check each one for openings. Dab on a little melted chocolate to close any openings.
Store cocoa bombs in an airtight container on the counter for up to 2 weeks.
Nutritional information does not include milk to make the cocoa.

Nutrition