Put together the now trending “hot cocoa bombs” and everyone’s favorite mouse and what do you get? A warm up treat that Disney lovers are sure to love! While the idea of making your own hot cocoa bombs sounds intimidating, they’re actually quite simple to make and don’t take more than 30 minutes! Check out how I put together these super cute Mickey Mouse hot cocoa bombs.Jump to Recipe
Where to purchase candy melts
You can purchase candy melts at most stores that sell party supplies. I have seen them for sale at Target, Walmart and Party City. They are also sold on Amazon (of course). I typically find them for the best price at Michael’s (and they’re available for curbside pick up)!
What do I REALLY need to make these Mickey Mouse Hot Cocoa Bombs?
Of course all of the supplies listed will help to make your experience making the hot cocoa bombs run smoothly. I tried to break the supply list down into it’s simplest form. When purchasing the half sphere mold, you want to look for one that is at least 1.37″ deep. Here is the one used in this recipe.
Mickey Mouse Hot Cocoa Bombs
- Silicone spatula
- 2 2c sized glass bowls
- Small spoon
- Silicone half sphere mold
- 2 small heat safe plates
- Food safe gloves (optional)
- 2/3 c red candy wafer melts
- 2/3 + 1/3 c milk chocolate candy wafer melts divided
- 6 yellow M&M's or Reese's Pieces
- 3 tbsp hot cocoa mix
- 1/4 c miniature marshmallows
- 2 tbsp red and yellow sprinkles
- Heat the red candy melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. Place the silicone sphere mold on a flat serving tray or baking sheet, and spoon approximately a tbsp of the melted candy wafers into the molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. ** Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy. Place in the refrigerator for 2-3 minutes to set.**
- While the red candy melts are setting, heat the ⅔ c of chocolate candy melts as you did in step 1. Remove the silicone mold from the refrigerator, and repeat step 1, filling the remaining three molds with the chocolate candy melts. Pop back in the refrigerator to set for 5-10 minutes.
- Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. **You can either place them on the cookie sheet, or a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting.**
- Place the small plates in the microwave and heat for approximately 20 seconds. Place a red sphere open side down onto the first plate. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 7-8 marshmallows. Place a chocolate sphere on the second plate and twist. Once the edges are slightly melted, place it on top of the filled sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, heat a spoon in hot water, dry thoroughly, and use it to smooth around the seam. Repeat process to make 3 hot cocoa bombs.
- Remove 6 chocolate wafers from the remaining ⅓ c, and set aside. Place the remaining chocolate wafers in the microwave, and repeat step 1 to fully melt. Using a spoon, drizzle a small amount of the melted chocolate onto 2 M&M or Reese’s Pieces candies, and immediately attach to the red lower sphere, right below the chocolate line. Place them side by side, leaving approximately ¼” between the candies. Next, dip a spoon into the melted chocolate and drizzle back and forth onto the chocolate side of the sphere. Immediately add red and yellow sprinkles.
- Take 2 of the chocolate candy melts that were set aside, and dip into the melted chocolate, then attach as the ears on the sides of the sprinkles. If your candy melts have a slight white coloring, simply rub them lightly with your fingertips, and the white will be removed. Repeat process for each of the cocoa bombs.
- When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted, and enjoy!
Tips for An Easier Experience
- While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them.
- If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted candy wafers along the seam and smooth with your finger, or a spoon.
- To melt the sphere edges, you can either use heated plates, or a lightly heated frying pan. I have used both, and both are equally effective.
- These will keep for up to 2 weeks if kept in an airtight container in a cool dry place, or up to a month in the refrigerator, but the coloring may change slightly from being refrigerated.
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