Looking for a fun way to treat your family, friends, or yourself? You're in the right spot! Hot cocoa bombs drop into heated milk and explode to create a cocoa, marshmallow, and milk goodness. They are the "bomb"! Today we will be featuring Cup of Coa, Baker's Candies, and Sue's Creative Confections. We would also like to give a shoutout to An Affair From The Heart for this dynamite of a recipe.
During the 1960's, the founder, Todd Newman, grew up with his grandmother's famous hot chocolate concoction. The recipe of a variety of hot cocoas mixed together was a family secret, until 1994. Todd and his partners decided to share their childhood comfort drink with the rest of the world. In 1995, the crew assembled the famous Cup of Coa hot cocoa recipe that would soon reach national chain stores.
Kevin Baker started his career in the aero-space industry. His love for technology blossomed here. Kevin set out to build and design the automated production line that was capable of mass producing the superlative chocolate meltaway. With so much money saved, Kevin purchased the best ingredients to create the best chocolate sold in the Midwest. Baker's Candies was founded in 1987. The chocolate candies with colorful foil were a hit to the public by Valentine's Day of 1988. The company produces 1/2 million pounds of chocolate each year!
Sue's Creative Confections is a family-run candy shop business that has been using their sweet recipes for many generations. The hobby that the family once had during the holidays has now turned into a booming business. Their homemade goodies make the perfect dessert at any gathering!
For the insides of the chocolate bomb molds:
- 6 tablespoons Cup of Coa Sinfully Classic hot cocoa mix
- 1 cup Sue's Creative Confections Vanilla Marshmallows, divided
- 1/2 teaspoon sprinkles, optional
For the outside of the chocolate bomb molds:
- Leftover chocolate for drizzling
- Melted white chocolate for added color
- Festive sprinkles
- 6 cups whole milk, heated until very hot, divided
Step 2 : Melt the chocolate: Bring a medium sized pot, halfway filled with water to a simmer over low heat. Place a heat safe bowl that fits in the top of the pan without touching the water atop the warming pan. Add the chocolate to the bowl. Stir until the chocolates are melted and can be stirred smooth. Remove the chocolate from the heat, but keep water on the stove for later.
Step 3 : Form the molds: Add a heaping spoonful of the melted chocolate to each of the chocolate molds, using the spoon to spread the chocolate evenly throughout the mold, making sure to get it up the sides. Save the extra chocolate for decorating.
Step 4 : Freeze: Place the molds in the freezer for 10-15 minutes, or until chocolate is completely set.
Step 5: Fill the Molds: Once the chocolate is set, carefully remove the chocolate from the molds and place them on the prepared baking sheet. Flip half of the molds over, and fill each of them with the cocoa/marshmallow mixture. Add ½ teaspoon of sprinkles if desired.
Step 6 : Seal the molds: Take half of the molds and place them on another baking sheet, edges down. Set over the pot of simmering water, until the edges begin to melt. Using gloved hands, as to not leave fingerprints behind, place the empty half atop the filled half sealing the molds with the melted chocolate edges. *work quickly, the warmth of your fingers will melt the chocolate.
Step 7 : Decorate: Using leftover melted chocolate drizzle and decorate the molds. Can use melted white chocolate, peanut butter or caramel chips for something different. Dust with sprinkles for holiday chocolate bombs!
Step 8 : Serve: Pour 1 cup of very hot milk into a large mug, Gently add the bomb and stir into milk.