Homemade hot chocolate balls filled with a healthier homemade chocolate cocoa mix and marshmallows, in a crispy 1-ingredient chocolate shell. These are fun to make and decorate with icing and sprinkles.
Mix together homemade hot cocoa if you are using this. Set aside.
1 cup unsweetened cocoa powder, ⅓ cup brown sugar, 2 tablespoon cinnamon, 1 teaspoon vanilla powder, pinch of salt
Melt Chocolate: Start by melting chocolate chips in the microwave. I put mine in a glass pyrex measuring cup and melt at 60 seconds at first. Stir and if all chips aren't melted, microwave again in 10 second intervals.
1 cup chocolate chips
Fill Mold: Put 2 tablespoon of melted chocolate into each well of the mold, and use the back of a spoon or pastry paint brush to cover the whole well, leaving thick chocolate on the edges especially. Refrigerate the mold for 15 minutes.
Extract Shells from Mold: Gently pry the chocolate shells out of the mold. Set them open on a cooling rack and fill half of them with your selections. At least with 1 teaspoon of cocoa mix (homemade or store-bought) and a few marshmallows.
⅔ cup cocoa mix (store bought or homemade)
Fill & Put Two Halves of Shells Together: Microwave a microwave-safe plate for 30 seconds and with clean, dry hands set one shell face down on plate for a second to melt the edge. Then place that half onto a filled half. Do this until all bombs are assembled.
Decorate, Eat, Save: Decorate, eat or keep at room temperature until use for about two weeks.
Notes
Optional Fillings:mini marshmallows, peppermint candy, cinnamon, cayenne pepper, instant coffee, sprinkles or edible golden stars.Amounts are based on your tastes but here are some options. Add 1 tablespoon of mini marshmallows or chocolate chips, add 1 teaspoon nut butter, add ½ teaspoon of cinnamon and only a pinch of cardamom, anise or cayenne pepper.These balls don't save well refrigerated or frozen due to condensation.