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mickey mouse hot cocoa bombs

Mickey Mouse Hot Cocoa Bombs

Celebrate National Hot Chocolate Day with these magical Mickey Mouse Hot Cocoa Bombs! These chocolate rounds are filled with hot cocoa powder and mini marshmallows!
Course Dessert, Drinks
Keyword chocolate, Hot Chocolate, Hot Cocoa
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 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

  1. 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.
  2. Place the silicone mold on a baking sheet and place in the refrigerator for 15 minutes, until the chocolate is firm.
  3. Carefully remove the chocolate domes from the mold and place on a piece of wax paper. Rise and dry the silicone mold.
  4. 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.
  5. Place the silicone mold on a baking sheet and place in the refrigerator for 15 minutes, until the chocolate is firm.
  6. Carefully remove the chocolate domes from the mold and place on a piece of wax paper.

Chocolate Ear Decorations

  1. Place a piece of wax paper on a small baking sheet.
  2. Place ¼ cup dark cocoa candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted.
  3. 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.
  4. Cut the chocolate into rounds using a 1 ½ inch round cookie cutter. Set aside until it's time to assemble.

Assembly

  1. Once all of the molds have set, place a microwave safe plate in the microwave and heat until warm, about 30 seconds.
  2. 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.
  3. 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.
  4. Repeat with remaining domes until all 6 hot cocoa bombs are assembled. Rinse and re-warm the plate as needed.
  5. 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.
  6. 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

  1. To serve, place one hot cocoa bomb into a heat-safe mug.
  2. Heat 1 cup of milk in the microwave. Pour over the hot cocoa bomb and stir until chocolate is incorporated into the milk.