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Easter Egg Hot Cocoa Bombs

Course Dessert, Drinks
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 151kcal

Equipment

  • Egg shaped mold
  • Large plate
  • Measuring cups
  • Measuring spoons
  • Pastry brush
  • Pastry bag
  • Microwave safe bowl

Instructions

  • Place a large plate in the freezer.
  • Pour pink candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted.
  • Using a pastry brush or spoon, coat each mold cavity with melted pink candy. Freeze for 5 minutes.
  • Repeat previous step.
  • Remove candy coated egg mold from the freezer. Fill each egg with 1 tablespoon cocoa and a few marshmallows, making sure not to fill past the top of the mold.
  • Reheat pink candy and transfer to a pastry bag. Snip off the corner of the bag and coat the surface of each egg with melted candy. Freeze for 5 minutes.
  • Pour white candy melts into a microwave safe bowl and heat in 30 second increments, stirring after each interval, until smooth and fully melted. Transfer to a pastry bag.
  • Remove mold and chilled plate from the freezer.
  • Unmold candy coated eggs and place on chilled plate.
  • Snip off the corner of the pastry bag and drizzle melted white candy back and forth over the top of each egg.
  • Immediately add sprinkles over the drizzled white candy.

Notes

To use, place a hot cocoa bomb into a mug and pour 6 ounces of hot milk over it. Stir and enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 10mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg