This fun red, white, and blue drink is the perfect summertime drink for cool nights!
Keyword patriotic dessert
Prep Time 20minutes
Resting Time 1hour
Total Time 1hour20minutes
Author Amanda Dorich
Sphere Silicone Mold
⅔cred candy melts
⅔cwhite candy melts
⅔cblue candy melts
6Tbpswhite hot chocolate
Red, white, and blue mini baking chips
In three, small, microwave safe bowls, add your candy melts. Melt in microwave in 30 second increments, stirring in between. This should take between 60-90 seconds.
Once melted, spoon about ½ Tbps of each color into the bottom of each half sphere mold. Using the back of a spoon, gently swirl the colors together to create a marble effect. Do not swirl more than 5 times as the colors will start to mix and change to a purple/brown. When you do swirl, be sure you reach the bottom of the mold. Spread to coat the sides of each mold. Let set in the fridge or freezer for about 10 minutes or until hardened. Reinforce the top edges of each mold by adding a little of the remaining candy melt with the back of the spoon. Let set until hardened.
Gently remove from the silicone molds. In 6 of the empty halves, spoon 1 Tbps of the hot chocolate mix. Top with mini baking chips and a few mini marshmallows.
Warm a small, microwave safe plate for 45 seconds. Place an empty half sphere onto the plate for a few seconds to let the edge melt to create a “glue”. Once the edge is slightly melted, place onto the corresponding filled half and match the edge. Run a clean finger around the edge to remove any extra candy melt and smooth the edge. Repeat with the remaining halves until all of the bombs are assembled.
To make hot cocoa, place a cocoa bomb into the bottom of a mug. Pour 6 oz of hot milk or coffee over it. Once the shell melts, stir with a spoon to emulsify. Serve and enjoy!
Storage: Cocoa bombs may be stored in an airtight container or baggie for up to 2 weeks.