Recipes tagged with « Drinks »

Twisted Hot Cocoa Bombs

Melt dark chocolate at medium-low heat in short bursts. Brush 1¾ teaspoons into silicone molds — swirl up sides to build walls. Freeze 6-12 minutes until firm. Repeat with thinner chocolate layer for sturdiness — do one mold at a time; chocolate seizes rapidly. Half spheres get filled with spiced cocoa mix plus dried hibiscus petals instead of marshmallows. Seal halves with melted white chocolate piped around edges; set sprinkle rim while tacky. Once cold, drizzle with melted matcha white chocolate for contrast. Serve by pouring hot oat milk over bombs in mugs — bubbles and cracking shells signal readiness. Works well with dark or vegan chocolate substitutes. Avoid overheating or grainy lumps.