Cookies and Cream Hot Cocoa Bombs
Adina Yaakov
This treat has maintained its popularity for good reason. It breaks open in the most captivating way, releasing its contents and instantly creating an extraordinary cup of hot cocoa. Cocoa bombs are a great activity for cold winter nights and make great hostess gifts as well. You will need two half sphere silicone mold trays with six cavities each for this recipe. If you don’t want to purchase molds, you can use paper cupcake liners and add enough melted chocolate to cover the hot chocolate and marshmallows completely.
2 ounces high-quality semi-sweet chocolate bars or chips
14 ounces high quality white chocolate bar or chips
6 tablespoons white hot chocolate mix
1 cup mini marshmallows
12 mini sandwich cookies
6 cups whole or 2% milk
If you can’t find white hot chocolate mix, make your own:
2 cups skim milk powder
½ cup Sugar
½ cup Vanilla sugar
1. Fill 2 pots half-way with water and set over medium-high heat. Place 2 heat-proof glass bowls that fit securely on top of each pot without touching the water. Chop each bar and melt separately in the double boilers. Remove the bowl from the double boiler when melted.
2. Coat the molds with the white chocolate. Drop 1 tablespoon tempered chocolate into each well of the half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Place in the freezer to harden quickly, about 5 minutes.
3. Fill half the spheres with white hot cocoa mix and marshmallows.
4. Wearing gloves, gently release the remaining 6 unfilled shells from their molds, but keep them resting in the well. Use a pastry brush to coat the top of the sphere with chocolate and attach to the marshmallow-filled shell.
5. Let sit at room temperature to harden and set, at least 15 minutes.
6. Drizzle with dark chocolate and add sandwich cookies. Drizzle with white chocolate. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints.
To Serve the Chocolate Bombs:
1. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil.
2. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion.