Need a fun treat for Valentine’s Day using your favorite candy? These delicious conversation heart hot chocolate bombs will be a favorite for years to come!
Who loves the hot chocolate bomb trend that is going around the internet? I’ll admit…it took me a bit to get on board, but these are SO fun!! Not only for the kids, but the entire family!
Let me prepare you ahead of time: these will take a bit of time to make. BUT, they are SO worth it!! Make a fun afternoon of making these with the kids, make them then enjoy drinking them while watching your favorite movie!
Also, make sure you have good molds for these ahead of time. I recommend these from Amazon.
How do I store these?
I highly recommend storing these in air tight containers at room temperate until you’re ready to use them.
- ⅔ c + ¼ c yellow candy wafer melts, divided
- ⅔ c light pink candy wafer melts
- (2) 2 c sized glass bowls
- Silicone spatula
- Small spoon
- 3 heaping tbsp hot cocoa mix
- 1 ½ tsp Rainbow Nonpareil Sprinkles
- Conversation Hearts candy, approximately 25-30
- Silicone half sphere mold (look for the large ones, that are at least 1.37” deep)
- Sandwich size food storage bag
- Kitchen shears
- Small frying pan
- Food safe gloves (optional)
- Heat pink candy wafer melts in a glass bowl in the microwave for 1 minute at 50% power. Stir well, and continue heating in 30 second intervals until the wafers are fully melted and smooth/creamy. Place the silicone sphere mold on a flat baking sheet, and spoon approximately a tbsp of the melted pink candy wafers into three molds. Thoroughly coat the inside of the mold with a small silicone spatula, or the back of a spoon. Make sure to make the edges a little thicker, so that they don’t break when melding together. If the candy is pooled at the bottom, spread again to evenly coat all sides, or your sphere will be less circular, and more flat on the bottoms from the pooled candy.
- Repeat step 1, using the yellow wafers. Once all molds are coated, pop in the refrigerator for 5-10 minutes for them to set.
- Once set, remove from the refrigerator, and begin slowly pulling the mold away from the spheres on the sides first, and then lightly push from the bottom to remove them. You can either place them on the cookie sheet, or I placed them on a piece of parchment paper for the next steps. Try to handle them as little as possible to avoid fingerprints, or melting.
- Place a small frying pan over medium heat on the stove. Place a yellow sphere open side down into the frying pan. Twist it a little to get the edges slightly melted, and then immediately flip back over and fill with a heaping tbsp of hot cocoa mix, and about 5 conversation hearts. Now place a pink sphere in the frying pan, and once the edges are slightly melted, place it on top of the yellow sphere. You can twist them slightly to help meld them together. If you have any cracks that didn’t seal, using a silicone spatula, slightly heat the tip in the same frying pan, and smooth it around the seam.
- Place the remaining ¼ c of yellow wafers back in the microwave, and repeat steps to fully melt. Once smooth/creamy, drape the sandwich bag over your hand, and fill with the melted wafers. Cut a very small tip of the bag with kitchen shears, and pipe lines back and forth onto the pink side of the sphere. Immediately add sprinkles, and place two Conversation Hearts on top of the yellow lines. If they don’t feel secure, you can add a little more of the melted yellow wafers, and then attach.
- When you're ready to enjoy your hot cocoa bomb, heat 8oz of milk in the microwave, or on the stovetop. Place your cocoa bomb in a mug, and slowly pour the milk over it. Stir lightly to open the bomb and see the hot cocoa explode. Continue stirring until the candy wafers have melted, and enjoy!
While handling the spheres, wearing food safe gloves will help keep them from melting, and also minimize your fingerprints on them. If you are having a hard time getting the two spheres to connect to each other, you could pipe some extra melted wafers along the seam and dip in sprinkles.