Make sure to celebrate Easter with these Easter Egg Hot Cocoa Bombs. Yellow candy melts are used to make Easter eggs and then filled with goodies like hot cocoa mix and mini marshmallows.
Kelly Reci
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Chilling 10 minutesminutes
Total Time 32 minutesminutes
Ingredients
6ozyellow candy mets
1-2ozwhite candy melts
6tbsphot cocoa mix
½cupor more if desired mini marshmallows
Easter sprinkle mix
Egg shaped mold
Microwave safe bowllarge plate, small plate, spoon or pastry brush, pastry bag or ziplock bag, scissors
Instructions
Place a large plate into the freezer.
Heat candy melts in microwave in a microwave safe bowl, stirring between each heat session, until fully melted.
Drop a spoonful of melted candy into each egg mold cavity.
Using a spoon or pastry brush, spread candy around the entire mold cavity, making sure to get up the sides.
Freeze for 5 minutes.
Repeat steps 3 and 4 with a second coat of candy, then freeze for an additional 5 minutes.
Remove large plate and candy filled mold from the freezer.
Remove candy eggs from mold and set on the chilled plate.
Heat small plate for 2 minutes in the microwave.
Fill 8 of the chocolate eggs with hot cocoa and marshmallows.
Place an empty half egg upside down on warm plate and move around slightly to melt the edge. Attach to filled egg.
Pour remaining melted candy into the pastry bag or ziplock bag and snip off the very end with scissors. Reheat if it has started to thicken. Seal the seam with a layer of piped candy.
Heat white candy melts in a pastry bag or ziplock bag in 30 second increments, until fully melted. Massage bag in between heat sessions.
Drizzle melted white candy in back and forth motion on top of cocoa bombs and add sprinkles.
Refrigerate and use within a couple of days.
To use, place in mug and pur 6 oz of hot water or milk over and stir well, then drink.