Butterfly Sprinkles Cocoa Bombs: Ingredients & Supplies
Makes 6 Butterfly Sprinkles Cocoa Bombs
- 8 oz of white chocolate wafers
- 6 tbsp of hot cocoa mix, either milk or dark chocolate
- ½ cup of mini marshmallows
- Butterfly sprinkles
- One semisphere silicone mold
- A Microwave safe bowl
- A spoon or large pastry brush
- One large plate
- One small plate
- A pastry piping bag or a ziplock bag
- One tablespoon
Butterfly Sprinkles Cocoa Bombs: Directions
Before you start, to make your cocoa bombs, put a large plate into the freezer. Leave it in the freezer long enough to become completely cold, and do not take it out until step four of the process. You need the plate to be good and cold at that stage.
Drop your chocolate wafers into a microwave-safe bowl and heat in the microwave for 30 seconds at a time until they are completely melted. Stir the chocolate wafers well between each heating session.
Using a spoon or a large pastry brush, coat the inside of the silicone molds with melted chocolate. Place the coated mold in the freezer for five minutes, then apply a second coat. Put the mold back into the freezer for another five minutes.
Take your cold plate and chocolate-coated mold out of the freezer. Push the half spheres out of the mold and put them onto the chilled plate.
Heat the small plate in the microwave four two minutes.
Cocoa Bombs: Safety Warning
The plate may be very hot when you take it out of the microwave. Use oven gloves or a potholder to ensure you do not burn your hands.
Take one chocolate cocoa bomb half sphere and place it upside down on the heated plate. Move the half-sphere around to melt the rim slightly. Do this until you have a smooth, flat, even edge to your half-sphere.
Add one tablespoon of coca mix to the half sphere then drop in a few of the mini marshmallows.
Place another chocolate half-sphere upside down on the plate. Move it around and melt the rim as you did with the first one.
Stick the second half-sphere on top of the first and gently but firmly hold them together to seal in the chocolate and marshmallows.
Cocoa Bombs: Top Tip
The half-spheres should stick together without issue. However, if you do have a problem, rub the empty half-sphere against the hot plate once more. If there is a small hole or gap between the two halves, but they have kind of stuck together, don’t panic. You can leave a metal spoon to sit and heat up in hot water, then use it to smooth the gap. Alternatively, paint a little melted chocolate onto the joint of your cocoa bomb.
Sit the filled spheres back into the mold, this will make the next step easier.
Take the remaining chocolate wafers and reheat them until liquid. Pour the liquid melts mix into your pasty bag or a sandwich bag-sized Ziploc bag.
Use the pasty bag to drizzle the melted chocolate across the top of your cocoa bomb in a zig-zag motion.
If you are using a Ziploc bag, cut a small piece off of the corner of the bag and drizzle the chocolate out through that.
Add your butterfly sprinkles to the top, but be quick or the chocolate will begin to firm up before the sprinkles can stick.
Place the coca bomb in a mug and pour 3/4 of a cup of hot milk over the top. Stir the coca into your milk and enjoy.