The Best Chocolatey Delicious Cocoa Bomb
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Delicious Hot Cocoa Is the Ultimate Bomb!
All hot cocoa recipes with cocoa powder start with 3-basic ingredients, cocoa, salt, and sugar. So what makes this hot cocoa recipe a luscious chocolatey hot cocoa bomb?
Amazingly delicious hot cocoa begins with quality ingredients to set it above the rest. This hot cocoa bomb recipe uses top-quality cacao powder and rich dark chocolate to achieve a deep chocolate flavor that is not too sweet.
This hot cocoa recipe is using 100% organic cacao powder. Cacao powder differs from cocoa powder in the processing. Cacao powder is made from fermented beans and not roasted. The fermented cacao powder does tend to be more bitter but, it has a higher nutritional value over cocoa that is roasted.
The bitterness is fine with a hot cocoa recipe when you’re making it from scratch because you control the amount of sugar added. I use a 2:1 ration of cacao powder to granulated sugar.
Hot cocoa bombs
Hot cocoa bombs are made using a silicone ice cube tray. Then line it with melted chocolate, and fill it with dry cocoa mix. I like to add some mix-ins. Using rich dark chocolate to line the molds, makes all the difference in the quality of the hot cocoa when the chocolate melts in the hot milk.
When I make hot cocoa bombs, I like to add mini marshmallows and crushed peppermint to the inside and outside of the hot cocoa bomb. You should get creative and have fun making them. After all, they take time to make, and you should enjoy creating special hot cocoa bombs for friends and family if you are going to make the effort to make your own.
I use the square-shaped cubes from the silicone ice cube tray. This gives a fairly large hot cocoa bomb and will comfortably fit in a 16 oz hot cocoa mug. I like this silicone ice cube tray set because it has a cover, and I can use the molds for ice cubes or other frozen treats, not just chocolate.
The Best Chocolatey Delicious Cocoa Bomb
Ingredients
- 3/4 c cacao powder
- 6 TBSP sugar
- 1/2 tsp pink Himalayan salt
- 2 pounds good-quality dark chocolate
Instructions
- Add the good-quality dark chocolate to a medium bowl.
- Using the microwave, heat the chocolate for 15 seconds, then stir.
- Continuing heating the chocolate for 15 seconds and stirring until the chocolate is completely melted.
- With each pause of heating the chocolate, make sure the temperature is not above 90 degrees Fahrenheit otherwise, the chocolate will seize and crumble.
- Using a brush, paint the inside of the square silicone ice cube tray covering the sides, bottom and corners thoroughly.
- Put the silicone ice cube tray in the refrigerator until the chocolate sets.
- Once the chocolate is set, add 2TBSP of cacao powder, 1 TBSP of sugar, and a pinch of salt, to each cavity of the mold.
- Top with mini marshmallows and sprinkle crushed peppermint.
- Set a candy cane in the cavity positional the curve inside the cavity.
- Top each cavity with melted chocolate3.
- Be sure to seal the edges.
- Return the mold to the refrigerator for about 5 minutes.
- This is the tricky part. If the chocolate4 is releasing easily from the mold, then it’s ready. If it’s not, place the mold back in the refrigerator for 3 - 5 more minutes.
Hey, let us know how your hot cocoa bomb turned out, and leave a comment!
Did you do something more creative with this hot cocoa bomb recipe?
Leave a comment and tell us about it. We love to hear from you.
