Minnie Mouse Hot Cocoa Bombs!

Minnie Mouse Hot Cocoa Bombs

By Erin

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Minnie Mouse Hot Cocoa Bombs are a super cute addition to the Hot Cocoa Bomb rage. Add some Disney Magic to your Hot Cocoa! It’s bound to put a smile on your face as well as the rest of the family!

Makes 8-10 Hot Coco Minnie Mouse Bombs

Ingredients

2 Silicone Sphere Molds – found on amazon

1 – 30 oz of Ghirardelli Milk Chocolate melting wafers

2 cups of hot cocoa mix

1 disposable piping bag

1 cookie sheet fitted with wax paper

2 cups Mini Marshmallows

1 package of Wilton Royal Icing Bows

Directions

This part is 100% optional and a personal choice:

Cut the silicone molds so that each sphere mold is by itself as shown
here. I did this because I felt it was easier to control
the mold when working with the melted chocolate.

Use a paper towel or clean kitchen towel and wipe the inside of the
silicone molds. This will allow your chocolate mold to have a shiny
coat on it.

Remove about 16-20 size matching pieces of the melting wafers and set aside.

Using a heat safe bowl, pour into the bowl and place the remaining of
the ghirardelli melting wafers in the microwave for 45 second
intervals. Make sure to stir the chocolate after each 45 seconds until
completely melted and smooth.

Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold.

Carefully swirl the chocolate to completely coat the inside of the mold.

Lightly shake the extra chocolate back into the bowl.

Place the coated molds into the fridge for 5-10 minutes.

Remove from the fridge and gently peel the silicone mold back away
from the hardened chocolate shell.

Carefully place the mold onto a cutting board.

Repeat steps with remaining molds.

You should now have 8 half sphere molds.

Scoop some of the melted chocolate into the piping bag and cut the tip

Building the cocoa bomb :

Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold.

Sprinkle in a few of the mini marshmallows.

Pipe a line of the melted chocolate around the edge of the bottom shell.

Carefully place the top shell onto the bottom and gently hold the top
to the bottom for about 30 seconds to a minute to allow the piped
chocolate to harden to the top shell.

Carefully pick up the bomb and make sure that there is no opening
around the center of the shells.

Place the mold back onto the cutting board.

Drizzle chocolate over the mold.

Using a small skillet, place over low heat.

Once the pan feels warm, place the bottom of the candy melts that you set aside.

Melt the bottom of the chocolate wafer so that it becomes a flat edge
instead of round edge.

Quickly place the freshly melted edge onto the side of the cocoa bomb
to create a “Ear.”