Swap out those mini chocolate eggs for these beautiful Baking Therapy Easter egg hot chocolate bombs! They are filled with a sweet homemade cocoa mix and fluffy marshmallows. Pour warm milk over them and watch them “explode” with chocolatey goodness. Because you can’t celebrate Easter without lots of chocolate, right?
Easter Egg Hot Chocolate Bombs
Prep Time: 20 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
¾ cup icing sugar
½ cup cocoa powder
1 cup instant skim milk powder
¼ tsp salt
4 cups melting chocolate wafers, in various colours
2 cups mini marshmallows
Semi-Sphere Silicone Chocolate Silicone Mold, Amazon, $23.
1. For the hot cocoa mix: in a bowl, sift the cocoa powder and icing sugar. Whisk in the instant skim milk powder and salt. Set aside.
2. For the chocolate bombs: add the melting wafers to separate bowls and melt either using a double boiler or in the microwave in 30 second intervals, be careful not to overheat. Dip a clean paint brush into the melted chocolate and create designs in each mold. Place in the freezer for 5 minutes to set.
3. Add about 2 Tbsp of melted chocolate to each cavity and using the back of a small spoon help guide the chocolate up the sides. Place back in the freezer for 5-10 minutes until set. Carefully remove from the chocolate molds and set aside.
4. To assemble, warm a non-stick saucepan over low heat. Fill half the molds with 2 Tbsp hot cocoa mix and 1 Tbsp mini marshmallows. To seal, place one half sphere, seam side down on the non-stick pan for 2 seconds to melt slightly. Cover the bottom halves with the top halves to create one complete sphere. Place the chocolate bombs in a mug and pour 2 cups of hot milk over the egg. Stir and enjoy!
All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.