U se your finger , the back of a spoon, or a paint brush to smooth it out and fill in any cracks or uneven edges. For chocolate bombs with alcohol, leave out the marshmallows until it's time to make your hot chocolate! I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!

P lace a teaspoon (or two) of hot cocoa mix on each side of the mold and any additional flavors you want to add. It’s sweet, salty and oh so indulgent blend of hot chocolate, Baileys Irish Cream Salted Caramel, Chocolate and Cream. From vegan vanilla pudding to gluten-free brownies to microwave peanut butter fudge, there’s something for everyone!

It takes time to master, but hot chocolate baubles are quite simple, all you need is a DIY hot chocolate bomb (a mixture of sweet milk and rich dark chocolate always goes down a treat) and decorate it like your fave festive bauble. For this demonstration, I used a hot cocoa bomb mold exactly like this large 6 Cavity Sphere Silicone Mold and it worked splendidly! Use the back of a spoon to spread it evenly and make sure to spread the chocolate all the way up to the top of each cavity.

Instead of using hot chocolate mix, place the hot chocolate bomb at the bottom of a mug, and pour hot milk over it.Second, simply add a squeeze of caramel or spoonful into the middle of the bomb as you're building it.

Use d ark chocolate for a more intense flavor or white chocolate for something a bit milder and sweeter. Hot chocolate bombs are chocolate spheres filled with hot cocoa mix or chocolate ganache that create an instant cup of hot cocoa! TOP TIP: T he residual heat from the warm chocolate will melt most of the other chocolate in the bowl.Whether you're craving a hot chocolate bomb with marshmallows or a boozy chocolate bomb with your favorite liqueur use this basic recipe to make them just the way you like them! Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. When she’s not in work, Maz is drinking her way around London’s best cocktail bars, trying as many Lychee Martinis as possible. We use about 2/3 cup of cocoa, sometimes a little more depending on the alcohol we’re using, to 1/2 cup of Bailey’s or Grand Marnier usually. Then all that's left is to stuff with hot chocolate, marshmallows, and alcohol, if wanted, and seal the hot cocoa egg bomb back up!