Dessertscrazyforcrust5.0
Unicorn Hot Chocolate Bombs Recipe
Learn how to make Hot Chocolate Bombs with options for any chocolate, any sprinkles any theme! Give the trend a try - they're so fun!
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 15m🔥 Cook: 5 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
📝 Preparation Steps
1
Melt your chocolate by using a double boiler or microwaving in a medium microwave safe bowl in ⏱️ 30 second increments until all melted.
2
Use a spoon to place a bit of the melted chocolate into each mold.
3
Smooth the chocolate up and around the edges.
4
Place in the fridge for ⏱️ 10-15 minutes to set.
5
Spoon a little more chocolate into the hardened chocolate in the mold and spread it around for a second coat.
6
Chill for another ⏱️ 10-15 minutes.
7
Carefully remove the chocolate shells from the molds.
8
Microwave a small glass plate for ⏱️ 30-45 seconds. Set aside.
9
Take a shell and place on the warm plate to smooth the edges. Do this for half of the shells.
10
Fill half of the shells with 1 tablespoon of hot chocolate mix, assorted unicorn sprinkles, and a few marshmallows.
Hot chocolate mixAssorted unicorn sprinkles
11
With the remaining half of the shells take each one and place on the plate to lightly melt the edges.
12
Immediately place the top shell on the filled shell.
13
Use your finger to smooth the seam.
14
Place your pink candy melts in a small microwave safe bowl and microwave in ⏱️ 30 second intervals stirring in between until melted.
Pink candy melts
15
Repeat with the teal candy melts.
Teal candy melts
16
Drizzle the pink and teal chocolate over each bomb and immediately decorate with the unicorn candies and sprinkles.
17
I love using the extra chocolate and sprinkles to decorate the lips of the mugs.
18
Serve in a mug, pouring hot milk over the bomb and stirring until completely melted.
Nutrition Facts
calories
287 kcal
fat Content
19 g
serving Size
1 bomb
fiber Content
3 g
sugar Content
29 g
sodium Content
9 mg
protein Content
2 g
carbohydrate Content
34 g
saturated Fat Content
11 g
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