Christmas Tree Hot Cocoa Bombs

For Decoration (optional but fun)

• 50–70 g white chocolate (for drizzling)

• Sprinkles: stars, tiny balls, Christmas colors

• Edible glitter or luster dust (optional)

Step 1 – Melt and Color the Chocolate

If using candy melts

1. Place the green candy melts in a heatproof bowl.

2. Microwave in 20–30 second bursts, stirring in between, until smooth and fully melted.

If using white chocolate

1. Finely chop the white chocolate and place in a heatproof bowl.

2. Microwave in 15–20 second bursts, stirring often, until just melted and smooth.

3. Add a few drops of green oil-based food coloring and stir until you get a nice Christmas tree shade.

   Don’t use water-based color – it can make your chocolate seize.

Step 2 – Make the First Chocolate Layer

1. Place your clean, dry silicone Christmas tree mold on a tray or flat board.

2. Spoon about 1–2 teaspoons of melted chocolate into each cavity.

3. Use the back of a spoon or a small brush to spread the chocolate up the sides, covering every part in a thin, even layer.

4. Turn the mold upside down over the bowl to let any excess drip back in.

5. Place the mold in the fridge for 5–10 minutes until set.

Step 3 – Add a Second Layer (Important!)

To make the shells strong enough:

1. Take the mold out of the fridge.

2. Add another small spoonful of melted chocolate into each tree cavity.

3. Again, spread it over the bottom and sides, focusing on thicker edges.

4. Chill again for 10–15 minutes until fully hardened.

You want a firm shell that doesn’t crack easily when you remove it.

Step 4 – Unmold the Chocolate Trees

1. Gently peel the silicone mold away from the chocolate shapes.

2. Carefully pop each hollow tree shell out.

3. Place them on a clean surface lined with parchment paper.

If any shells crack, you can remelt a little chocolate and “glue” them from the inside, or just melt and redo that cavity.

Step 5 – Fill the Christmas Tree Shells

1. Set half of the trees aside to use as tops, and half as bases.

2. In each base tree, add:

   • 1 heaping tablespoon hot cocoa mix

   • A small handful of mini marshmallows

Don’t overfill; you still need space to close them.

Step 6 – Seal the Cocoa Bombs

You need to gently melt the edges of the “top” pieces so they stick to the “bottom” pieces.

Option A – Warm plate method

1. Heat a plate in the microwave for 30–40 seconds (warm, not scorching).

2. Take one empty tree shell (the top), and gently press the open edge onto the warm plate for 1–2 seconds, just until the edge begins to soften.

3. Quickly place it on top of a filled tree and press lightly to seal.

Option B – Extra chocolate “glue”

1. Use a small piping bag or spoon to apply a thin line of melted chocolate around the edge of a filled tree.

2. Place an empty tree shell on top and press gently together.

3. Let set.

Repeat until all cocoa bombs are closed and look like solid mini Christmas trees.

Let them sit at room temperature or in the fridge for a few minutes to fully firm up.

Step 7 – Decorate the Trees

Now make them adorable 🎄

1. Melt the white chocolate (same method: short microwave bursts, stirring until smooth).

2. Transfer to a small piping bag or zip bag and cut a tiny tip.

3. Drizzle the white chocolate over each tree like garlands.

4. While it’s still wet, add sprinkles:

   • Little stars at the top

   • Colored balls like ornaments

   • A bit of edible glitter for a magical snowy effect

Let the decorations set completely.

How to Use the Hot Cocoa Bombs

To serve:

1. Place one Christmas Tree Hot Cocoa Bomb in a large mug.

2. Heat 240–300 ml (1–1¼ cups) of milk until steaming hot (not boiling).

3. Pour the hot milk over the cocoa bomb.

4. Watch it melt, crack open, and release cocoa + marshmallows.

5. Stir well until fully combined.

6. Sip and enjoy your festive hot chocolate!

Storage

• Store finished cocoa bombs in an airtight container at room temperature (cool, dry place) for up to 2–3 weeks.

• Keep away from heat and direct sunlight so they don’t soften or bloom.