Usher in the new year with Chinese New Years Hot Chocolate Bombs! These luxurious hot chocolate bombs are an easy and delicious way to make Chinese New Year desserts.
Place the mold in the freezer. This helps the chocolate set faster.
Melt the chocolate. Heat the chocolate according to the directions on the package.
Once the chocolate is melted, take the mold from the freezer and place it on a baking sheet.
Add about 1 tablespoon of chocolate into the mold. Use the spoon to press it up the sides of the mold, making an even coating.
Repeat for each hole in the mold.
Place the mold in the freezer for about 10 minutes to let the chocolate set.
Remove the mold from the freezer and carefully remove the chocolate semi-circle from the mold.
Use a microwave safe plate and heat it for about 60 seconds.
As you work on each mold, turn one of the bomb halves upside down and place it directly onto the hot plate for 5 to 10 seconds to gently melt the rim.
Fill the molds with 1 tbsp of the hot cocoa mix and top with mini marshmallows.
Then repeat the step to melt the rim of the bomb you are using to top your hot chocolate bomb.
Press the two halves together, very gently, forming a seal.
Repeat the process until all of the chocolate bombs are done.
To add edible dust, dip a paint brush into the dust and paint as much or as little as you want onto the chocolate sphere. It’s dries immediately.
Melt ½ cup of the red wafers and either fill a squeeze bottle to drizzle the chocolate over the hot cocoa bombs or use a fork dipped into the melted candy and drizzle it over the bombs. .
Top with the sprinkles.
To use the bomb, place it in a large mug, pour warm milk over it and stir until everything is mixed together and enjoy!