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Valentine’s Day Hot Chocolate Bombs Recipe

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Celebrate Valentine’s Day with these delightful Hot Chocolate Bombs filled with strawberry Nesquik powder and marshmallows. Made from smooth white chocolate shells decorated with colorful drizzles and heart-shaped sprinkles, these treats melt perfectly in hot milk to create a rich, creamy, and festive drink.

Ingredients

Scale

Chocolate Shells

  • 10 ounce bag white chocolate melting wafers (or white chocolate chips)
  • 1/4 cup red melting wafers
  • 1/4 cup white melting wafers
  • 1/4 cup light pink melting wafers

Filling

  • 1 cup strawberry Nesquik powder (or regular hot chocolate powder)
  • 16 strawberry mini pink marshmallows
  • 4 tablespoons white marshmallow bits

Decoration

  • Heart shaped sprinkles

To Serve

  • 4 cups milk (8 ounces per serving)

Instructions

  1. Melt Chocolate: In a medium microwave-safe bowl, melt the white chocolate wafers according to package directions until smooth and creamy, stirring well.
  2. Spread Chocolate: Add about 2 teaspoons of melted white chocolate into each mold cavity. Using a pastry brush, spread a thin, even layer of chocolate to cover the entire mold surface.
  3. Refrigerate Shells: Refrigerate the molds for 5-10 minutes to set the chocolate. Reheat the remaining chocolate if needed, add another thin layer to reinforce the shells, and refrigerate again until firm.
  4. Loosen Shells: Once chilled, carefully loosen the chocolate semi-spheres from the molds by gently stretching the edges to avoid cracking.
  5. Melt Edges: Heat a dinner plate in the microwave for one minute. Quickly press the edges of each chocolate shell onto the warm plate to slightly melt the edges, which will help in sealing the shells together. Place shells on a flat tray with the melted edges facing up.
  6. Fill Shells: Add the filling to half of the chocolate shells: 2 tablespoons of strawberry Nesquik powder, 4 strawberry mini pink marshmallows, and 1 tablespoon of white marshmallow bits in each cavity.
  7. Seal Bombs: Cover the filled shells with the remaining shell halves. Hold them gently together for a few seconds so that the melted edges fuse and seal completely.
  8. Melt Colored Chocolate: Place the red, white, and light pink melting wafers separately into small microwave-safe bowls. Heat according to package instructions until melted and creamy, stirring well to ensure smoothness.
  9. Drizzle Decoration: Spoon each melted colored chocolate into piping bags. Quickly drizzle the different colors over the tops of the hot chocolate bombs to create pretty patterns.
  10. Add Sprinkles: Immediately sprinkle heart-shaped sprinkles over the drizzled chocolate before it sets to add a festive touch.
  11. Serve: To enjoy, place one hot chocolate bomb into a mug and pour 8 ounces of hot milk over it. Watch it ‘explode’ open as the chocolate melts. Stir well until fully combined and serve hot.

Notes

  • Use good quality melting wafers or chocolate for smooth shells and best melting results.
  • Ensure molds are clean and dry before spreading chocolate to prevent cracking.
  • You can substitute strawberry Nesquik powder with regular hot chocolate powder if desired.
  • Be gentle when handling chocolate shells to avoid breaks or cracks.
  • If you don’t have piping bags, you can use a small spoon or a plastic bag with a corner cut off for drizzling.
  • Serve immediately after pouring hot milk for the best ‘explosion’ effect.

Keywords: Valentine's Day, hot chocolate bombs, white chocolate, strawberry, marshmallows, festive drinks, hot cocoa

Find it online: https://lucabites.com/valentines-day-hot-chocolate-bombs-recipe/