Unicorn Hot Chocolate Bomb
Hot Cocoa Bombs are all the rage right now. They're so fun to eat and maybe even more fun to make. I'll show you step by step how to make a Unicorn Hot Chocolate Bomb. These can be made with white or dark chocolate and the decorating options are endless.
Servings: 6 people
Calories: 726kcal
Ingredients
- 1.5 lbs Chocolate white or dark-high quality
- Marshmallows large, for ears
- ¼ cup Sprinkles Your favorite kind
- 1 cup Hot Chocolate mix for inside
- ½ cup Mini Marshmallows for filling
- 2 Tablespoons Dark Chocolate for eyes
- Tootsie Rolls or Starbursts for the horn
Instructions
How to Melt Chocolate
- Cut Chocolate into small chunks. Uniform sizing ensures your chocolate melts evenly and you don't get a hot spot that may burn your chocolate.
- Put a small pot of water on the stovetop and bring to a low simmer.
- Add ⅔ your chocolate to a large metal or glass mixing bowl and place the bowl on top of the pot of simmering water.
- Stir occasionally as the chocolate melts and keep a close eye on the heat level to make sure that none of the chocolate starts to burn.
How to Temper Chocolate
- For white and milk chocolate, you need to heat to 113 degrees F, and for dark chocolate, heat to 118 degrees F. Stir the chocolate frequently until you have no lumps, then set aside off the heat.
- Take the ⅓ chocolate that you had set aside and "seed" it into the warm melted chocolate. Stir in about ⅓ of the remaining chocolate at a time, mixing until it has completely melted in. You need to bring the chocolate down to 79 degrees F.
- Once your chocolate reaches 79 degrees F, you may still have a few lumps of unmelted chocolate. That is ok, because you need to now warm it up to 86-90 degrees F. You can set the bowl over the double boiler for a few seconds at a time, stirring on and off the heat.
Spread into Silicone Molds
- Use the back of a spoon to spread the chocolate as evenly as possible inside the hot chocolate molds. Let it set in the fridge or a cool place for about 10 minutes.
- Use a paintbrush and do the second coat of chocolate around the edges of the silicone mold.
Remove Chocolate From Molds
- Refrigerate for about 10 minutes or until the chocolate is set. The chocolate will easily peel out of the silicone molds at this point. I like to use gloves at this point because your hands will slightly melt the chocolate and leave fingerprints or a dull mark on the outside of the hot chocolate bomb.
Seal a Hot Chocolate Bomb
- Heat a small pan and place a sheet of parchment paper inside. Melt the lip of the chocolate dome to even out the seam and also melt a little chocolate so the other half for the dome will seal the ingredients inside.
Fill the Hot Chocolate Bomb
- Add hot chocolate powder and any other sprinkles or marshallows you want.
Seal the edges
- The melted edges of the dome will create a little pool of chocolate. Use a small crafting paintbrush to seal the edges.
Add Decorations (Unicorn Decorations)
- Unwrap and a couple of Starburst. Place them on a plate and heat in the microwave for 8-10 seconds. Roll into about 4" pieces. Twist the two colors together and then cut in half. (this will make 2 unicorn horns) Continue to twist one end a little smaller and make the other end a little thicker with a blunt end. This will make adding it to the hot chocolate bomb a little easier. You can also add edible gold paint to the horns if desired. Just make sure it's dry before handling or it leaves fingerprints on the horns.Cut a large marshmallow at an angle. Adjust the angle to make a bigger or smaller ear. Dip the cut part of the ear in a sugar glitter for the inside of the unicorn ear.
Enjoy the Hot Chocolate Bomb
- Add your hot chocolate bomb to a mug and pour in some hot milk. The white chocolate unicorn hot chocolate bomb will melt and reveal some delicious and adorable little treats inside.
Nutrition
Calories: 726kcal | Carbohydrates: 95g | Protein: 5g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 1mg | Sodium: 192mg | Potassium: 365mg | Fiber: 8g | Sugar: 80g | Calcium: 51mg | Iron: 4mg