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Decadent Red Velvet Hot Chocolate Bombs

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These decadent red velvet hot chocolate bombs are a cozy winter treat featuring a vibrant red chocolate shell filled with a luscious hot cocoa mix and mini marshmallows. Perfect for warming up on chilly nights or sharing at holiday parties.

Ingredients

Scale
  • 1 cup (170g) white candy melts or white chocolate, chopped
  • 1/2 teaspoon red gel food coloring
  • 1/3 cup (40g) powdered hot cocoa mix
  • 2 tablespoons red velvet cake crumbs
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
  • Mini marshmallows (about 1/4 cup per bomb)
  • White chocolate drizzle (optional, for decoration)

Instructions

  1. Line a baking sheet with parchment paper and have all your ingredients and tools ready.
  2. Place the white candy melts in a microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely smooth (about 1-2 minutes total). Avoid overheating.
  3. Stir in the red gel food coloring gradually until you reach a vibrant, even color.
  4. Spoon a tablespoon of the melted chocolate into each mold cavity. Use the back of the spoon or a small brush to spread the chocolate evenly up the sides, leaving a thicker layer at the edges.
  5. Place the molds on the parchment-lined tray and refrigerate for 10-15 minutes until the chocolate hardens completely.
  6. Add another thin layer of chocolate inside each mold and chill again until firm.
  7. Carefully pop the hardened shells out of the molds, handling gently to avoid cracks.
  8. Mix the powdered hot cocoa, red velvet cake crumbs, powdered sugar, and vanilla powder in a small bowl.
  9. Spoon about 2 tablespoons of this mixture into half of the shells, then add mini marshmallows on top (about 1/4 cup per bomb).
  10. Warm a plate slightly and gently press the empty chocolate halves onto the filled halves, sealing the edges by lightly melting the rims on the warm plate before joining. Hold together for a few seconds until set.
  11. Melt a little extra white chocolate and drizzle over the sealed bombs for decoration. Let them set completely at room temperature or in the fridge.

Notes

Avoid overheating the white chocolate to prevent seizing. Let the chocolate shells fully harden in the fridge before filling to prevent cracks. Warm the edges slightly when sealing bombs to ensure a perfect join. Handle shells gently to avoid breakage. For gluten-free, replace cake crumbs with almond meal and cocoa powder. For dairy-free, use coconut-based white chocolate melts and plant-based marshmallows.

Nutrition

Keywords: red velvet, hot chocolate bombs, winter treats, cozy drinks, holiday dessert, chocolate bombs, easy dessert

Find it online: https://tastypierecipes.com/decadent-red-velvet-hot-chocolate-bombs-recipe-easy-cozy-winter-treats/