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Ice Cream Cone White Chocolate Cocoa Bombs Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 cocoa bombs
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these charming Ice Cream Cone White Chocolate Cocoa Bombs, a fun and whimsical twist on classic hot cocoa. These cocoa bombs feature hollow white chocolate shells filled with hot cocoa mix and mini marshmallows, all perched atop mini ice cream cones for a playful presentation. Perfect for cozy nights or as a unique gift, simply drop a cocoa bomb into hot milk, watch it melt, and enjoy a creamy, decadent hot chocolate experience.

Ingredients

Scale

Shell and Decoration

  • 2 cups white chocolate, melted
  • 6 mini ice cream cones
  • Sprinkles, for garnish

Filling

  • 1 cup hot cocoa mix
  • 1/2 cup mini marshmallows
  • 3 drops Capella ice cream flavor drops

Instructions

  1. Melt White Chocolate: Begin by melting 2 cups of white chocolate in a microwave-safe bowl for about 2 minutes, stirring halfway through to ensure smooth melting.
  2. Prepare Cones: Dip the tops of the mini ice cream cones into the melted white chocolate to coat them, then set aside to allow the chocolate to harden.
  3. Create Chocolate Shells: Pour melted white chocolate into round molds, coating the sides evenly. Place the molds in the freezer for 10 minutes until the chocolate hardens, then carefully remove the chocolate shells from the molds.
  4. Smooth Edges: Heat a small skillet over medium heat, then remove it from the heat. Gently press one chocolate shell half onto the warm skillet surface to slightly melt and smooth its edges.
  5. Fill and Seal: Quickly fill the smoothed chocolate half with hot cocoa mix, mini marshmallows, and add 3 drops of Capella ice cream flavorings. Next, warm the edges of a second chocolate half in the skillet and seal it on top of the filled half to create a closed cocoa bomb.
  6. Assemble Cocoa Bomb Cone: Dip the bottom of the assembled cocoa bomb into any leftover melted white chocolate. Then, dip the end of the mini ice cream cone into melted white chocolate again and fix the cocoa bomb on top of the cone, securing it with the melted chocolate.
  7. Decorate: Drizzle additional melted white chocolate over the cocoa bomb and sprinkle with colorful sprinkles for a festive finish.
  8. Serve: Place one cocoa bomb in a mug, pour hot milk over it, and watch it melt, releasing the hot cocoa mixture inside.
  9. Enjoy: Stir thoroughly once melted to combine and enjoy your warm, creamy white chocolate hot cocoa.

Notes

  • Use good quality white chocolate for best taste and smooth melting.
  • Silicone molds work best for easy removal of chocolate shells.
  • Capella ice cream flavor drops add a subtle ice cream note but can be omitted if unavailable.
  • Ensure the skillet is hot enough to melt chocolate edges but removed from direct heat to avoid burning.
  • Store finished cocoa bombs in an airtight container at room temperature to prevent condensation.
  • Perfect for gift-giving during holidays or special occasions.

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Find it online: https://yummymealmaker.com/ice-cream-cone-white-chocolate-cocoa-bombs-recipe/