Description
These whimsical Unicorn Hot Chocolate Bombs are a magical treat perfect for cozy moments. Crafted with smooth white almond bark chocolate shells filled with rich hot chocolate mix, colorful sprinkles, marshmallows, and edible glitter, they melt delightfully when hot milk is poured over them, revealing a delightful surprise inside. Adorned with vibrant pink and teal candy melts and charming unicorn toppers, these hot chocolate bombs bring a festive and fun twist to your favorite winter beverage.
Ingredients
Scale
Chocolate Shells
- 1 pound white almond bark
- Pink candy melts
- Teal candy melts
Filling and Decoration
- Hot chocolate mix (approximately 1 tablespoon per bomb)
- Unicorn candy toppers
- Assorted unicorn sprinkles
- Lucky Charm marshmallows
- Edible glitter or luster dust
Instructions
- Melt Chocolate Shells: Melt the white almond bark using a double boiler or by microwaving it in a medium microwave-safe bowl in 30-second increments, stirring between each, until fully melted and smooth.
- First Chocolate Layer: Spoon a small amount of the melted white chocolate into each mold cavity and use the back of the spoon to spread the chocolate up and around the edges evenly, creating a thin shell.
- Chill First Layer: Place the molds in the refrigerator for 10-15 minutes to allow the chocolate to set and harden.
- Second Chocolate Layer: Apply a second coat of melted chocolate inside each mold by spooning more chocolate over the hardened first layer and spreading it evenly for added strength.
- Chill Second Layer: Refrigerate the molds again for 10-15 minutes until the chocolate shells are fully set.
- Remove Shells: Carefully pop the hardened chocolate shells out of their molds, handling gently to prevent cracking.
- Prepare Warm Plate: Microwave a small glass plate for 30-45 seconds to warm it; this will help smooth and seal the edges of the chocolate shells.
- Smooth Edges of Half Shells: Place half of the shells on the warmed plate briefly to slightly melt and smooth their edges.
- Fill Shells: Into these smoothed half shells, add about 1 tablespoon of hot chocolate mix, a pinch of edible glitter, assorted unicorn sprinkles, and a few Lucky Charm marshmallows as fillings.
- Smooth Edges of Remaining Shells: Lightly melt the edges of the remaining half shells by placing each on the warm plate for a few seconds.
- Seal Bombs: Immediately place each melted-edged shell on top of a filled shell and press gently; use your finger to smooth around the seam to securely seal the two halves together.
- Melt Colored Candy Melts: Place pink candy melts in a small microwave-safe bowl and melt in 30-second intervals, stirring in between until smooth. Repeat the process with teal candy melts in a separate bowl.
- Decorate Bombs: Drizzle the pink and teal melted candy melts over the sealed hot chocolate bombs and quickly decorate with unicorn candy toppers and sprinkles before the drizzle hardens.
- Optional Decoration: Use any extra melted chocolate and sprinkles to decorate the rim or lips of your serving mugs for a festive touch.
- Serve: Place a hot chocolate bomb in a mug and pour hot milk over it. Stir until the bomb is completely melted and enjoy a magical cup of unicorn hot chocolate.
Notes
- Use a double boiler to melt chocolate gently and prevent burning, or microwave carefully in short increments.
- Ensure each chocolate layer hardens fully before applying the next for strong, crack-free shells.
- Be gentle when removing shells from molds to avoid breaking.
- Warm plate technique is essential for sealing edges smoothly and securely.
- Customize fillings with your favorite marshmallows or sprinkles for personal touch.
- Serve immediately with hot milk for the best melt and experience.
