Red Velvet Hot Cocoa Bombs

HOW TO MAKE

WHAT YOU NEED

red candy melts hot cocoa mini marshmallows heart sprinkles white candy melts sprinkles

Melt the red candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.

1

Spoon the melted red candy into the wells of silicone sphere molds (12 wells total).

2

Refrigerate until set then repeat to thicken.  Refrigerate again until set, then gently remove the candy from the molds.

3

To each of 6 candy half spheres, add hot cocoa.

4

Add mini marshmallows and red heart sprinkles.

5

To seal hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Put spheres together.

6

Melt white candy, pour into a small zip-top plastic bag and cut off one tiny corner.

7

Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle.

8

If desired, top with sprinkles before the melted white candy sets.

9

To serve, add a hot cocoa bomb to a mug.

10

Pour in 8 to 10 ounces of hot milk.

11

Stir and enjoy!

12

As with any candy or chocolate, it’s best to keep these in a cool, dark place, away from heat and direct sunlight.  Can be stored in the refrigerator as well.

TIPS

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