Cocoa Bombs Recipes

Steps:

• Preheat oven to 400°F.
• Beat butter, margarine and powdered sugar together until light and fluffy.
• Beat in vanilla extract and water and blend thoroughly.
• Beat in cocoa.
• Slowly add flour and nuts and mix until completely incorporated.
• Roll dough into walnut-sized balls and place on ungreased baking sheet.
• Flatten balls slightly.
• Bake until cookies are set but not browned, about 8 minutes.
• Roll in powdered sugar while still warm. Do not skip this step.
• When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
• Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.

Steps:

• To temper the chocolate: Put 8 ounces of the chocolate in a double boiler over low heat. Heat, stirring, until the chocolate is almost melted (about 100 degrees F on an instant-read thermometer). Remove from the heat and add the remaining chopped chocolate in 2 or 3 additions, stirring until melted. The tempered chocolate will be thick and about 90 degrees F.
• Divide the chocolate among 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edge of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot, you can pop the molds in the refrigerator for a minute or two to finish.)
• Wearing latex gloves, gently remove the chocolate half-spheres from the molds. Set on a piece of parchment paper on your work surface. Divide the hot cocoa among 6 of the half-spheres, then add 3 or 4 pumpkin marshmallows, 1 ghost, 1 spider and 1/2 to 1 teaspoon sprinkles to each of the same half-spheres.
• Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
• To make the marshmallow webs: Put the regular marshmallows in a small microwave-safe bowl. Microwave until the marshmallows inflate and soften, 10 to 15 seconds. With gloved hands, pull up a little bit of marshmallow and stretch between your fingers to make thin webbing. Stretch the webbing over and around the bombs. Continue to pull and stretch the marshmallow until all of the bombs are covered in webbing. Add 2 candy eyes or a spider to each, if desired.
• To serve, heat 6 to 8 ounces milk per bomb until very hot. Add to mugs and drop in the bombs. Enjoy, stirring to melt the chocolate.

Steps:

• In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
• Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
• Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
• Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
• To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
• Enjoy!