Valentine Hot Chocolate Bombs
Just because the Holidays are over doesn’t mean hot chocolate season ends. Let’s make Valentine Hot Chocolate bombs! Read on to learn about the Good Cookie Food Bloggers’ Valentine’s Event and how you can help us fight pediatric cancer.
Good Cookie Food Bloggers’ Valentine’s Event
I’m so excited to participate in this year’s Good Cookie Food Bloggers’ Valentine’s event. This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even bigger difference! Just click the button below.
My molds were lost in Baton Rouge
I wanted to jump on this hot chocolate bomb trend a few months ago. It was back in October when I placed an order on Amazon for these chocolate bomb molds. I tracked my order from the warehouse in Los Angeles and watched my molds travel through Arizona and Texas, and then they hit Baton Rouge. And that’s where they stayed. For almost THREE MONTHS. I guess my molds decided Baton Rouge was where they wanted to spend a little time before making the final trip to my house in Orlando. Halloween came and went. Thanksgiving, Christmas, New Year’s. No molds.
Amazon had long ago refunded my money, and I decided I would wait a few months to order them again. These hot chocolate bombs were so popular over the Holiday season that most retailers were either out of stock or the price was three times more than I had originally paid.
But then one day…..
Then one afternoon in January, on a day like any other day, a package landed on my doorstep. My molds!! I guess maybe those molds thought Orlando was a little more appealing than Baton Rouge. Maybe they ran out of money. Maybe there wasn’t enough sunshine in Louisiana. Whatever the reason, my molds were finally home. In time for Valentine’s Day. Hence, Valentine Hot Chocolate Bombs.
Well, they turned out pretty. And pink. And they turned the milk pink when they bombed.
Pink for Valentine Hot Chocolate Bombs
The timing was perfect for pink-colored bombs with Valentine’s Day just around the corner. And besides, the cold weather doesn’t end as soon as the Holiday season is over, right? As a matter of fact, as I write these very words, my hometown of Philadelphia is getting ready to welcome 10 inches of snow. And friends in Ohio are complaining on Facebook about sleet. And we in Orlando are about to weather temperatures in the 30’s over the next few days. So we all need a little hot chocolate in our lives right about now.
AND I found Lucky Charms-like marshmallows on Amazon. All the charms without the luck.
This post is even more special to me because I am participating in the GOOD COOKIE FOOD BLOGGERS’ VALENTINES DAY EVENT. This is my first year joining in but as stated above, this event is in its 5th year. Check out the list of all the other bloggers who are participating this year (the list is following the recipe). And THANK YOU for your generous donation.
Valentine Hot Chocolate Bomb recipe
- Using a double boiler, add the chocolate chips to the pot over medium heat.
- Stir often until the chocolate has melted. Lower heat to a simmer.
- Add pink gel food coloring and stir to distribute the color evenly (tip: Use sparingly until you achieve the pink color you desire).
- Using a spoon, add a large dollop of the melted chocolate to a silicone sphere mold, using the back of the spoon to coat the sides of the mold evenly. (tip: leave the sphere halves slightly concaved so you can add the marshmallows later. You should have a little chocolate leftover in the boiler)
- Place the molds in the refrigerator for about 20 minutes. If the chocolate has not completely set leave in the refrigerator for 5 minute increments until the chocolate has completely hardened.
- Turn on the stove burner with the remaining chocolate in the double boiler. You will use this leftover chocolate to help seal the bombs.
- Once set, carefully pop the chocolate out of the molds, placing them on a baking sheet lined with parchment paper.
- Carefully flip half of the molds over to be filled.
- Fill each half with the mini marshmallow but do not overfill. (You can also add hot chocolate powder to the marshmallows to make your milk extra chocolate-y)
- Microwave a microwave safe plate for 60 seconds. Pick up one of the remaining spheres and gently press onto the heated plate, just enough to melt the rims slightly.
- Add the heated sphere to one of the marshmallow filled spheres, very gently filling in any gaps and cracks with the chocolate from the boiler. (Use a butter knife to smooth the chocolate.)
- Sprinkle the bombs with the glitter sugar.
- Keep the chocolate bombs in the refrigerator until ready to use.
- To serve, place a hot chocolate bomb in a mug and pour over very warm/hot milk to melt the bomb. Stir to mix the chocolate with the milk. (The bomb may take a few minutes to fully dissolve)
** I bought a small tube of the pink gel food coloring. How much you need/use will depend how pink you want your bombs to be.
The Good Cookie Food Bloggers
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
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