Minutes Prep time: 15
Minutes Total time: 35
Servings: 3
Difficulty: Intermediate
1 cup milk chocolate chips or candy melts
2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa with Marshmallows
2 mini peppermint candy canes, crushed
1 tablespoon sprinkles
3 cups hot milk
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 438 mg | 44% |
| Carbohydrate | 73 g | 24% |
| Cholesterol | 36 mg | 12% |
| Total Fat | 26 g | 41% |
| Iron | 2 mg | 14% |
| Calories | 584 kcal | 28% |
| Sodium | 320 mg | 13% |
| Protein | 13 g | 27% |
| Saturated Fat | 17 g | 86% |
| Sugars | 62 g | 6% |
| Vitamin C | 1% |
Place chocolate chips or candy melts in a microwave-safe bowl. Microwave for 30 seconds, stir and continue microwaving in 15 seconds, stirring until chocolate is melted and smooth.
In a one half circle sphere mold add about 2 teaspoons of melted chocolate. Use the back of a spoon to draw chocolate up the sides until they are completely coated. Repeat for each half sphere. Freeze for no less than 20 minutes.
Right before removing the mold from the freezer, rewarm the left over chocolate. Pop out two of the frozen chocolate spheres. Fill one half with Swiss Miss®, candy cane, and sprinkles. Dip the other half in the warmed chocolate, gently press the two halves together, and seal any holes with a finger. Repeat for each hot cocoa bomb.
Use any additional warmed chocolate to drizzle over and decorate with sprinkles. Let hot cocoa bombs sit until chocolate is hardened. Wrap and give as gifts or indulge yourself! Place a hot cocoa bomb in the bottom of a mug, pour 1 cup hot milk into mug, stir well and top with Reddi-wip®!
Peppermint Hot Cocoa Bombs
