Description
These Rum Chata Hot Cocoa Bombs are a delightful and indulgent treat, combining creamy white chocolate shells filled with hot cocoa mix, mini marshmallows, and a splash of smooth Rum Chata liqueur. Perfect for warming up chilly evenings, these bombs melt beautifully in hot milk to create a rich and flavorful hot chocolate experience.
Ingredients
Scale
Chocolate Shells
- 12 ounces White Melting Chocolate (chips or almond bark)
Filling
- 2 packets Hot Cocoa Mix
- 1 cup Mini Marshmallows (about 5 per cocoa bomb)
- 2 tablespoons Rum Chata (per cocoa bomb)
For Serving
- 6 cups Hot Milk
- Melted White Chocolate (for drizzling)
- Melted Milk Chocolate (for drizzling)
- Sprinkle mix (optional, for decoration)
Instructions
- Melt the Chocolate: Place the white melting chocolate in a microwave-safe bowl and heat in short bursts, stirring until the chocolate is smooth and creamy.
- Coat the Molds: Spoon or ladle the melted chocolate into cocoa bomb molds, ensuring the inside of each mold is well-coated. Pour any excess chocolate back into the bowl. Refrigerate the molds for 15 minutes until the chocolate hardens.
- Remove Chocolate Halves: Carefully pop the hardened chocolate shells out of the molds. Arrange six half-spheres in a row; these will form the bottoms of the cocoa bombs.
- Seal Bottom Halves: Heat a non-stick skillet over low heat. Gently place one chocolate half with the open side down on the skillet just long enough to melt the edges. Remove and place on a cookie sheet. Fill each half with hot cocoa mix, mini marshmallows, and 2 tablespoons of Rum Chata. Repeat for all six.
- Seal the Tops: Repeat the melting edges process with the remaining chocolate halves, then immediately place them over the filled halves to form complete spheres. Hold each bomb for a few seconds to ensure the edges seal together.
- Set the Cocoa Bombs: Refrigerate the assembled cocoa bombs for 30 minutes until fully set.
- Decorate: Microwave white and milk chocolate separately in 15-second intervals until melted. Stir well, place each in a pastry bag or piping bag, and drizzle over the hardened cocoa bombs. Sprinkle with decorative sprinkles if desired.
- Serve: Place one cocoa bomb at the bottom of a large mug and pour 1 cup of hot milk over it. Watch as the bomb melts, releasing marshmallows and cocoa mix. Stir well and enjoy your delicious Rum Chata hot cocoa.
Notes
- Use a silicone or polycarbonate mold specifically designed for chocolate spheres for best results.
- Be careful when melting the chocolate on the skillet to avoid overheating or burning.
- You can substitute Rum Chata with other cream liqueurs if preferred.
- For a dairy-free version, use dairy-free chocolate and milk alternatives.
- Ensure the cocoa bombs are fully sealed so contents do not spill out when melting in hot milk.
- Store unused cocoa bombs in an airtight container in a cool, dry place or refrigerated.
