Hot Cocoa Bombs- Mini size

Have you ever heard of Mini Hot Cocoa Bombs?
Yeah, neither had I until I picked up a copy of Woman's World and saw them in there and thought
WOW, what a fantastic idea and a great thing to share at Christmas.

I've been buying and reading this magazine for most of my adult life and have gotten some great recipe ideas from them, but I think this is my favorite.
I had to make some, I had to. 

So I made some and twiggled the recipe a touch, but just a bit.
Here are the mini cupcake liners ready to go.

 After filling them with the chocolate mixture

 I had fun piping the little meringue/marshmallow tops and sprinkling them with a little Christmas

 They were just so pretty, I had to keep taking pictures of them.

 See what I mean, and even better, they tasted amazing.

Hot Cocoa Bombs

Yield: 18 servings (makes 2 cups per serving)

Author: Sid's Sea Palm Cooking adapted from Women's World

prep time: 10 Mcook time: 40 Mtotal time: 50 M

These are not only fun to make, delicious to drink, but also make a fun little homemade gift.

ingredients:

• 2 cups 60-percent bittersweet chocolate chips, melted ( I used Ghirardelli brand)
• 3 packets instant hot cocoa mix, without marshmallows
• 1/8 tsp almond extract

Meringue Topping

• 2 cups confectioners’ sugar
• 1 tbsp + 1 1/2 tsp. meringue powder
• 3-4 tbsp. Water + more if needed
• Christmas theme sprinkles

instructions:

How to make Hot Cocoa Bombs

1. Place some mini cupcake liners into a mini cupcake pan.  I used 18 mini paper cupcake liners. 
2. Melt the chocolate in double boiler over heat.  Whisk in the cocoa powder and almond extract.    Using a mini scoop, put the melted chocolate evenly into the cupcake liners.    Place in the refrigerator until set. 

Meringue topping

1. Sift the confectioner sugar into a bowl and whisk in the meringue powder, as evenly as possible. 
2. Add the water and using a hand mixer, mix at low to medium speed until the mixture forms stiff peaks, this will take a few minutes.  If the mixture seems to dry to mix properly, add an additional tablespoon of water, a teaspoon at a time. 

Assembly

1. Retrieve the set chocolate mixture out of the fridge and place on counter.
2. Place the meringue topping mixture into a piping bag with a large star tip used for piping on cupcakes, like a 1M Wilton. Pipe a rosette on top of each little mini chocolate cupcake.   Sprinkle with the Christmas Sprinkles and set aside for the topping to dry out and set.   Keep in a sealed container until ready to use.

Making the hot chocolate

1. Each mini bomb makes up to 2 cups of delicious hot cocoa.   Simply heat milk to just below boiling.  Remove the wrapper, and place the 'cupcake' into the hot milk and whisk through until the chocolate is totally melted and incorporated into the milk.  Serve immediately.  

NOTE:  I found this very rich.  I did cut down the Almond extract by half, as I thought it would overtake the chocolate.
I also ended up with extra topping, however, your piping methods may vary.  I thought the extra could also be used for topping some other cocoa?  

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

 Looking for ideas for Christmas gifts?   Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.