Instant Pot Hot Cocoa Bombs

Red cocoa bombs drizzled with pink lines and topped with white and pink sprinkles.

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Instant Pot Hot Cocoa Bombs

Make DIY hot chocolate bombs at home any time. Use Instant Pot to melt your chocolate for an easy cocoa treat.

Course Beverage, Christmas, Drink non-alcohol, Valentines Day

Cuisine American

Keyword DIY hot cocoa bombs, hot chocolate bombs, hot cocoa bombs

Prep Time 15

Cook Time 5

refrigerate 15

Total Time 35

Servings cocoa bombs

Calories 160kcal

Author Eileen Kelly

Equipment

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6 quart Instant Pot
Silicone Egg Molds
Pastry Brush

Ingredients

24 ounce bag, red candy melts Note 1
2 cups mini marshmallows
7 Tablespoons hot cocoa powder
sprinkles optional
non-stick baking spray

Instructions

Press the sauté mode on the Instant Pot. Place one and a half cups of water inside your Instant Pot. Place a glass bowl that will fit in your instant pot as it will act as a double boiler.
Add the candy melts to the bowl. Continue to stir until the chocolate has completely melted.
Lightly spray the inside of the silicone molds. Add melted chocolate to your molds making sure that chocolate is completely covering the mold on the inside. Place in the freezer for about five minutes. Note 2
Remove your molds from the freezer. The chocolate will be solid. Add ½ Tablespoon of cocoa powder and about 4 marshmallows per mold.
Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.
Gently remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out. I place a towel on the counter to protect the bombs so they do not break.
With a spoon, drizzle the remaining chocolate over the bombs. Immediately add your sprinkles before the chocolate hardens.
Place one or two bombs in your favorite mug. Pour hot milk over them to melt the chocolate releasing the hot cocoa and marshmallows.
Stir with a spoon and enjoy.

Notes

Note 1: If you do not have an Instant Pot, follow the directions on the candy melt bag to melt the candies in the microwave or stove.

Note 2: Use a pastry brush with the melted chocolate to ensure the entire mold is covered in chocolate.

Storage:

Keep your hot cocoa bombs in the fridge in a covered container until ready to use. They can be stored for at least a month however. I'm sure they won't last that long.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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