©Aimée Geroux | https://extremecouponingmom.ca
RumChata Hot Chocolate Bombs
Last year I made these Peppermint Hot Chocolate Bombs and the recipe post on the blog has been viewed over 900,000 times.
The year before I made my Mocha Hot Chocolate Bombs and they were a huge hit as well with over 750,000 blog post views to date!
So this year I decided I would make these adult-only RumChata Hot Chocolate Bombs just in time for Christmas.
They will make the perfect holiday beverage to warm up to while you enjoy some quality time with your loved ones, or unwind from seeing all your loved ones LOL.
You can make them all winter long because they are so easy to make, I am talking in under 30 minutes and these are ready to use!
©Aimée Geroux | https://extremecouponingmom.ca
RumChata Hot Chocolate Bombs
Make these RumChata Hot Chocolate Bombs then curl up with a cozy blanket while watching the snow fall outside!
Plus, check out 43 other delicious holiday recipes at the end of this blog post!
What You Will Need:
For the Hot Chocolate Syrup:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 2 tablespoons milk powder
- 2 shots RumChata
For the Hot Chocolate Bombs:
- 16 ounces white chocolate bark
- 1 cup hot chocolate syrup (from above)
- ¼ cup mini marshmallows
- Silicone Mold
- Sprinkles, optional
Yields: 6 RumChata Hot Chocolate Bombs
How To Make RumChata Hot Chocolate Bombs
Follow along with the Rumchata Hot Chocolate Bombs step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make this delicious treat!
©Aimée Geroux | https://extremecouponingmom.ca
For the Hot Chocolate Syrup:
Combine the powdered sugar, cocoa powder, powdered milk, and RumChata in a small bowl.
Set aside until ready to use.
Recipe Note:
You can substitute the powdered sugar, cocoa powder, and powdered milk for ½ cup hot cocoa mix if desired.
©Aimée Geroux | https://extremecouponingmom.ca
For the Hot Chocolate Bombs:
Melt the white chocolate bark according to the package directions.
Scoop 2-3 tablespoons of melted white chocolate into each mold (12 total).
Use a pastry brush to brush the chocolate up the sides of the mold.
Make sure to get a thick layer of chocolate so the hot chocolate bombs don’t break while you handle them.
Place the molds in the fridge to chill until the chocolate has set– about 5 minutes.
Recipe Note:
I highly recommend using chocolate bark but if you’d prefer to use tempered chocolate, it will work in this recipe as well!
Chocolate bark will melt smooth and shiny and harden easily, melted chocolate that has been tempered will not.
©Aimée Geroux | https://extremecouponingmom.ca
Carefully remove the chocolates from the mold and place them on a baking sheet.
Recipe Note:
I recommend using gloves when making the hot chocolate bombs so you don’t leave any fingerprints behind.
©Aimée Geroux | https://extremecouponingmom.ca
Divide the chocolate syrup between 6 of the chocolate cups (about 1 tablespoon in each) and top with mini marshmallows.
©Aimée Geroux | https://extremecouponingmom.ca
Heat a nonstick pan over medium heat for 2-3 minutes or until it becomes warm.
Remove the pan from the heat and place one of the unfilled chocolates on the pan.
Hold the chocolate on the pan for 1-2 seconds, or just until the chocolate starts to melt. Be careful not to touch the pan– it’s hot!
Place the warmed chocolate on top of a filled chocolate half and press gently to seal them together.
Repeat with the remaining hot cocoa bombs.
If desired, drizzle the bombs with additional white chocolate and decorate with sprinkles.
©Aimée Geroux | https://extremecouponingmom.ca
To serve, place a hot chocolate bomb in a large mug.
©Aimée Geroux | https://extremecouponingmom.ca
Look at all that goodness in there!
©Aimée Geroux | https://extremecouponingmom.ca
Next, pour hot milk over top.
©Aimée Geroux | https://extremecouponingmom.ca
Stir until the chocolate has fully melted, top with extra mini marshmallows and a cinnamon stick if you wish, and enjoy!
RumChata Hot Chocolate Bombs
Ingredients
For the Hot Chocolate Syrup:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 2 tablespoons milk powder
- 2 shots RumChata
For the Hot Chocolate Bombs:
- 16 ounces white chocolate bark
- 1 cup hot chocolate syrup (from above)
- ¼ cup mini marshmallows
- Sprinkles, optional
Instructions
Hot Chocolate Syrup:
- Combine the powdered sugar, cocoa powder, powdered milk, and RumChata in a small bowl. Set aside until ready to use.
Hot Chocolate Bombs:
- Melt the white chocolate bark according to the package directions.
- Scoop 2-3 tablespoons of melted white chocolate into each mold (12 total). Use a pastry brush to brush the chocolate up the sides of the mold. Make sure to get a thick layer of chocolate so the hot chocolate bombs don’t break while you handle them.
- Place the molds in the fridge to chill until the chocolate has set-- about 5 minutes.
- Carefully remove the chocolates from the mold and place them on a baking sheet.
- Divide the chocolate syrup between 6 of the chocolate cups (about 1 tablespoon in each) and top with mini marshmallows.
- Heat a nonstick pan over medium heat for 2-3 minutes or until it becomes warm. Remove the pan from the heat and place one of the unfilled chocolates on the pan. Hold the chocolate on the pan for 1-2 seconds, or just until the chocolate starts to melt. Be careful not to touch the pan-- it’s hot!
- Place the warmed chocolate on top of a filled chocolate half and press gently to seal them together.
- Repeat with the remaining hot cocoa bombs.
- If desired, drizzle the bombs with additional white chocolate and decorate with sprinkles.
- To serve, place a hot chocolate bomb in a large mug and top with hot milk. Stir until the chocolate has fully melted.
Notes
- You can substitute the powdered sugar, cocoa powder, and powdered milk for ½ cup hot cocoa mix if desired.
- It is highly recommended to use chocolate bark but if you’d prefer to use tempered chocolate, it will work in this recipe as well! Chocolate bark will melt smooth and shiny and harden easily, melted chocolate that has been tempered will not.
- I recommend using gloves when making the hot chocolate bombs so you don’t leave any fingerprints behind.
©Aimée Geroux | https://extremecouponingmom.ca
Yummy Holiday Recipes You Must Try
Try these recipes this holiday season and enjoy them with your loved ones.
©Aimée Geroux | https://extremecouponingmom.ca
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