Strawberry White Hot Chocolate Bombs. A white chocolate heart filled with strawberry milk mix, strawberry marshmallows, sanding sugar to make a fun Strawberry White Hot Chocolate.
Course beverage
Cuisine American
Keyword hot chocolate bombs, strawberry white hot chocolate
1cupSugar Cookie Marshmallows Regular marshmallows or Strawberry marshmallows will work too
3tablespoonsPink Sparkling Sugar
Instructions
Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 2 tbsp melted white candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat for a total of 6 bomb mold halves.
Place the chocolate filled molds into the freezer for 5 minutes.
Remove molds from the freezer and gently peel away the silicon mold from the chocolate.
Fill the half of the chocolate heart cups with 2 tbsp strawberry powdered milk mix and marshmallows of choice.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled hearts. This will join the two halves of the hot cocoa bomb.
Using a piping bag or a fork, pipe a dollop of white candy melts on one corner of the hot cocoa bombs, immediately followed by sprinkling with the pink sparkling sugar.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.