Happy Friday! January 31st is National Hot Chocolate Day! I’m getting a head start on celebrating with these magical Mickey Mouse Hot Cocoa Bombs. These dark cocoa and red vanilla rounds are filled with hot cocoa powder and mini marshmallows and topped with dark cocoa ears. Just add hot milk and watch it magically transform into a warm and delicious cup of hot cocoa!
Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!
When hot cocoa bombs first starting popping up online, I thought they were so fun. I loved watching the hot milk melt the hard chocolate shell and reveal the marshmallows and cocoa inside. Hot cocoa is one of my favorite Winter treats and I couldn’t resist creating my own magical version.
To make these hot cocoa bombs, I used Ghirardelli’s dark cocoa melting wafers, Wilton’s red vanilla candy melts, some store bought hot cocoa mix, and mini marshmallows. To create the round shape, I used a large dome silicone mold and for the ears, I cut chocolate rounds out of a layer of dark chocolate.
For the hard chocolate shells, first melt 2 cups of dark cocoa melting wafers in the microwave, stirring every 30 seconds. Pour the chocolate into the domes and, using a spatula, spread the chocolate so that it covers all of the sides. If needed, pour out any excess chocolate from the mold. Place the silicone mold on a baking sheet and place the baking sheet in the refrigerator and chill for 15 minutes, until the chocolate is firm.
Once the chocolate has hardened, carefully pop the domes out of the mold and place them on a piece of wax paper. Rise and dry the silicone mold and then repeat the process with 2 cups of the red vanilla candy melts.
Next, create the chocolate ear decorations. Start by placing a piece of wax paper on a baking sheet. Then, melt 1/4 cup of dark cocoa melting wafers in the microwave, stirring every 30 seconds. Pour the melted chocolate onto the prepared baking sheet and spread into a single layer, about 1/4 inch thick. Place the baking sheet in the refrigerator for 5 minutes, until the chocolate is firm but not hard. After the chocolate has hardened, cut it into rounds using a 1 1/2 inch round cookie cutter. Set the rounds aside until you’re ready to decorate the hot cocoa bombs.
To assemble the hot cocoa bombs, first place a microwave safe plate in the microwave and heat until warm, about 30 seconds. This will help smooth the edges of the domes and melt them a little bit so that the red and dark cocoa domes can attach to each other.
Take one of the red domes and place it on the warm plate, flat, open side down. Carefully rotate the dome on the plate so that the chocolate melts a little bit. This will help it stick to the dark cocoa dome. Place the red dome, dome side down, on a piece of wax paper. Place two tablespoons of hot cocoa mix and a sprinkle of mini marshmallows inside the red dome.
Take a dark cocoa dome and place it on the warm plate, flat, open side down. Carefully rotate the dome on the plate so that the chocolate melts a little bit. Gently press the dark cocoa dome on top of the red dome. Repeat with remaining domes until all six hot cocoa bombs are assembled. Rinse and re-warm the plate as needed.
To add the ears, take one of the chocolate rounds and gently rub one edge on the warm plate so that it melts into the shape of a Mickey ear. Gently press the ear, flat side down, onto the top of the hot cocoa bombs. Repeat until all cocoa bombs have 2 Mickey ears. Let rest.
To serve, place one of the Mickey Mouse hot cocoa bombs in a heat-safe mug. Warm one cup of milk in the microwave. Pour the hot milk over the hot cocoa bomb. Stir until chocolate is incorporated into the milk and enjoy!
Mickey Mouse Hot Cocoa Bombs
Ingredients
Hot Cocoa Bombs
- 2 cups dark cocoa melting wafers
- 2 cups red candy melts
- ¾ cup hot cocoa mix
- mini marshmallows
Decoration
- ¼ cup dark cocoa melting wafers
Equipment
- 2 ½ inch dome silicone molds
- 1 ½ inch round cookie cutter
Instructions
Hot Cocoa Bombs
-
Place 2 cups of dark cocoa candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted. Remove from the microwave and pour chocolate into the dome molds. Using a spatula, spread the chocolate so that it covers all of the sides of the mold. You can also turn and move the mold to spread the chocolate. If needed, carefully pour out an excess chocolate.
-
Place the silicone mold on a baking sheet and place in the refrigerator for 15 minutes, until the chocolate is firm.
-
Carefully remove the chocolate domes from the mold and place on a piece of wax paper. Rise and dry the silicone mold.
-
Place 2 cups of red candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted. Remove from the microwave and pour chocolate into 3 of the dome molds. Using a spatula, spread the chocolate so that it covers all of the sides of the mold. You can also turn and move the mold to spread the chocolate. If needed, carefully pour out an excess chocolate.
-
Place the silicone mold on a baking sheet and place in the refrigerator for 15 minutes, until the chocolate is firm.
-
Carefully remove the chocolate domes from the mold and place on a piece of wax paper.
Chocolate Ear Decorations
-
Place a piece of wax paper on a small baking sheet.
-
Place ¼ cup dark cocoa candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted.
-
Pour the melted chocolate onto the prepared baking sheet. Spread into a single layer about ¼ inch thick. Place the baking sheet in the refrigerator for 5 minutes, until the chocolate is firm but not hard.
-
Cut the chocolate into rounds using a 1 ½ inch round cookie cutter. Set aside until it’s time to assemble.
Assembly
-
Once all of the molds have set, place a microwave safe plate in the microwave and heat until warm, about 30 seconds.
-
Take one of the red domes and place it on the warm plate, flat, open side down. Carefully rotate the dome on the plate so that the chocolate melts a little bit. This will help it stick to the dark cocoa dome. Place the red dome, dome side down, on a piece of wax paper. Place two tablespoons of hot cocoa mix and a sprinkle of mini marshmallows inside the red dome.
-
Take a dark cocoa dome and place it on the warm plate, flat, open side down. Carefully rotate the dome on the plate so that the chocolate melts a little bit. Gently press the dark cocoa dome on top of the red dome.
-
Repeat with remaining domes until all 6 hot cocoa bombs are assembled. Rinse and re-warm the plate as needed.
-
To add the ears, take one of the chocolate rounds and gently rub one edge on the warm plate so that it melts into the shape of a Mickey ear.
-
Gently press the ear, flat side down, onto the top of the hot cocoa bombs. Repeat until all cocoa bombs have 2 Mickey ears. Let rest.
Serving
-
To serve, place one hot cocoa bomb into a heat-safe mug.
-
Heat 1 cup of milk in the microwave. Pour over the hot cocoa bomb and stir until chocolate is incorporated into the milk.