Get ready to transform your ordinary hot chocolate into a festive St. Patrick's Day extravaganza that will make leprechauns jealous! These emerald-green hot chocolate bombs are not just a drink, they're an experience that combines the cozy comfort of hot chocolate with the playful spirit of Ireland's most celebrated holiday. Imagine watching a vibrant green sphere melt dramatically in your mug, releasing a burst of chocolatey goodness that will make your taste buds dance with delight!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 hot chocolate bombs
Ingredients
- 1 cup hot chocolate mix
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Green food coloring
Instructions
- Begin by gathering all your ingredients: 1 cup of hot chocolate mix, 1/2 cup of powdered sugar, 1/4 cup of softened unsalted butter, 1 teaspoon of vanilla extract, and green food coloring.
- In a large mixing bowl, combine the softened butter, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to cream these ingredients together until the mixture is light and fluffy.
- Add the hot chocolate mix to the creamed mixture. Continue to mix until all ingredients are well incorporated, forming a thick and smooth batter.
- Next, add a few drops of green food coloring to the mixture. Adjust the amount based on your preferred shade of green, and mix until the color is evenly distributed.
- Once your mixture is ready, prepare a silicone mold for the hot chocolate bombs. You will need a mold that creates round halves, typically used for chocolate spheres.
- Using a spoon or a piping bag, fill each half of the silicone mold with the green hot chocolate mixture. Be sure to pack the mixture tightly to ensure the bombs hold their shape when removed from the mold.
- After filling the molds, use a spatula to smooth the tops of the mixture, ensuring an even surface. Allow the filled molds to sit at room temperature for about 10 minutes to slightly firm up.
- Once the mixture has set a bit, carefully press the two halves of the mold together, ensuring they are tightly sealed. If necessary, you can use a bit of extra mixture to seal any gaps.
- Place the filled molds in the refrigerator for about 10 minutes to fully set the hot chocolate bombs.
- After chilling, gently remove the hot chocolate bombs from the silicone mold. If they stick, you can gently flex the mold to help release them.
- Store the finished hot chocolate bombs in an airtight container until you are ready to use them. They can be kept at room temperature or in the refrigerator.
- To serve, heat a cup of milk (or your preferred milk alternative) until hot, then drop a hot chocolate bomb into the cup. Watch as it melts and releases the hot chocolate mix, stirring to combine.
- Enjoy your festive St. Patrick's Day hot chocolate bombs topped with whipped cream or marshmallows for an extra treat!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect consistency.
- Food Coloring Technique: Add green food coloring gradually to achieve your desired shade of festive green.
- Mold Selection: Use high-quality silicone molds with smooth surfaces for easy release.
- Chilling is Key: Don't rush the refrigeration process; proper chilling helps the bombs maintain their shape.
- Storage Hack: Store in an airtight container to maintain freshness and prevent moisture absorption.
- Serving Suggestion: Pair with whipped cream, green sprinkles, or shamrock-shaped marshmallows for extra festive flair.
- Make Ahead: These bombs can be prepared days in advance, making party planning a breeze!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
