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+ servings
green hot chocolate bomb with a heart candy being placed into a red mug that says naughty

Max and Grinch Hot Chocolate Bombs

Yield: 4
Prep Time: 1 hr
Grinch Hot Chocolate Bombs burst open with puffy heart-shaped marshmallows and white chocolate hot cocoa that turns green!
5 from 1 vote

Ingredients
  

  • 1 cup bright green chocolate melting candy discs
  • 1 cup milk chocolate melting candy discs
  • 2 Tablespoons yellow chocolate melting candy discs
  • 4 Tablespoons hot chocolate powder white or dark chocolate
  • 4 Tablespoons mini marshmallows plus extra if desired
  • 4 marshmallows heart-shaped
  • 1 tube red frosting found in the baking aisle
  • 2 jumbo sprinkles heart-shaped

Instructions
 

Spoon and Spread Method:

  • Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
  • Using the back of a spoon, spread chocolate along the bottom and up the silicone mold sides. Chill the mold for 5-10 minutes until the chocolate is set.
  • Repeat spooning/spreading and chilling for a second coat of chocolate.
  • Unmold chocolate shells and add powder and marshmallows to one half of each shell.
  • Using a griddle on low heat or a warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.

Fill and Spill Method:

  • Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
  • Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes. 
  • Spill the excess chocolate from the silicone mold. The shell should be thick enough not to need a second chocolate coat. 
  • Turn mold over and let chill upside down for 5-10 minutes in the refrigerator.
  • Unmold chocolate shells and add powder and marshmallows to one half of each shell.
  • Using a griddle on low heat or a warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.

Notes


Course: Drinks
Cuisine: American
Author: Katrina Bahl
Keyword: christmas, hot chocolate, hot drinks