Green Hot Chocolate Bombs
Green hot chocolate bombs to make for St. Patrick's day.
Servings: 4 pieces
Calories: 287kcal
Equipment
Ingredients
- 11 oz vibrant green candy melts
- 5 tbsp hot chocolate mix divided
- rainbow dehydrated marshmallows
- 2 tbsp white chocolate chips
- St. Patrick's Day sprinkles
- edible glitter
Instructions
- Add candy melts to a microwave-safe bowl and heat at 50% power for 60 seconds. Stir well. Repeat until completely melted.11 oz vibrant green candy melts
- Spoon a dollop of green candy melts into an egg cup. Drag the spoon up the sides of the cup to evenly coat. Repeat, filling 4-5 additional cups. You will not use all the chocolate. Freeze mold for 15 minutes.
- Remove from freezer and fill each mold with 1 tablespoon hot chocolate and fill with marshmallows. If necessary, reheat the remaining green candy until soft. Spoon a dollop on top of each mold and spread evenly to coat. Freeze for 15 minutes.5 tbsp hot chocolate mix, rainbow dehydrated marshmallows
- Remove from freezer and pull chocolate away from mold before inverting the mold and peeling it away from the cup. Place round side up on a piece of wax paper.
- Add white chocolate chips to a resealable sandwich bag and microwave for 30 seconds at 50% power and knead. Repeat until completely melted. Snip the tip of the bag and drizzle on top of the bombs. Top immediately with sprinkles. Let stand to harden.2 tbsp white chocolate chips, St. Patrick's Day sprinkles
- Spray edible glitter onto the bottom edges of the bombs.edible glitter
- To use: Add bomb to a mug and pour hot milk over top. Mix well until all candy and hot cocoa is melted and dissolved. Add additional marshmallows if desired.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 40g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 21mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 0.4mg