Christmas Tree White Chocolate Hot Cocoa Bombs

By: Instant Brands Culinary Team

Christmas Tree White Chocolate Hot Cocoa Bombs
cuisine icon Course
Dessert, Drinks
cuisine icon Difficulty
Medium
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Freeze, Melt
cuisine icon Keywords
45 minutes, 7 servings, cook 5 min, decorative mini cake toppers, dessert, drinks, freeze, green candy melts, holiday-themed mini candies, holiday-themed sprinkles, medium, melt, milk decorative mini cake toppers, mini marshmallows, prep 40 min, silicone baking molds, white hot cocoa mix

prep icon Prep Time
40 min
cook icon Cook Time
5 min

serving icon Servings
7 Servings
Ingredients
  • 24 oz green candy melts
  • 1 cup Mini marshmallows
  • ¾ cup white hot cocoa mix
  • ½ cup holiday-themed sprinkles
  • ½ cup holiday-themed mini candies
  • 9 cups milk decorative mini cake toppers
  • Silicone baking molds
Instructions
  • Preheat the Instant Dutch Oven to 140°F on Manual. Add green candy melts and stir with a wooden spoon until thoroughly melted, about 5 Minutes.
  • Pour 2-3 tbsp of the melted candy melts into each of the fourteen silicone baking molds. Evenly coat the sides and bottom, at least ¼ inch thick. Leave any remaining melted candy in the Dutch Oven at 140°F for decorating.
  • Freeze the shells for 5-10 Minutes, or until just set. Do not freeze for longer as the candy will crack when extracted from the mold. Gently Remove from molds.
  • Heat a small frying pan over medium heat until Warm. Rub the seam edges of seven candy shells on the pan to evenly melt the sides.
  • Fill seven molds with 2-3 tbsp hot cocoa mix each. Top with holiday sprinkles, a few mini marshmallows, and mini holiday candies –whatever brings you joy!
  • Reheat the frying pan over Medium heat until warm. Rub the seam edges of the remaining shells on the pan to evenly melt the sides. Adhere on hot cocoa-filled candy shells.
  • Drizzle 1 tbsp of the remaining melted candy over each finished hot cocoa bomb. Sprinkle with leftover holiday sprinkles and Top with one mini marshmallow. Allow to cool.
  • Cut each mini cake topper stick to ¼ inch. Insert one into each decorative mini marshmallow on top to resemble a small tree topper.
  • To serve, warm 1 ¼ cup milk in a saucepan until just foaming. Pour into a mug and Top with one hot cocoa bomb. Stir until everything is melted. Enjoy!
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