Hot chocolate bombs are the latest craze to hit social media. But these chocolate concoctions are not just for the kids! Take things up a notch with these adult-friendly Rumchata cocoa bombs that add a boozy twist to the traditional chocolate bomb recipe.
By mixing Rumchata, white chocolate bark, hot chocolate syrup, mini marshmallows, and hot cocoa mix (which you can make at home in a snap) you’ll create an irresistible combination that’s every chocolate lover’s dream.
HOW TO MAKE RUMCHATA COCOA BOMBS:
Full printable Directions below
- Mix the hot cocoa mix and Rumchata together.
- Melt the white chocolate bark, and then brush the chocolate bomb molds with a thick layer of chocolate. You’ll get about 12 cups.
- Remove from the mold.
- Divide the chocolate syrup among the 6 cups and fill them up with the mix.
- Top with mini marshmallows and seal the spheres together as shown in the instructions below. It’s that simple.
- When you’re ready for some delicious adult hot chocolate, simply pour some hot milk over the Rumchata cocoa bombs and watch how they melt into creamy chocolate goodness.
Is this the most adult way to eat dessert, or what?
SIMPLE Rumchata Cocoa Bombs
Description
Making these fun and BEAUTIFUL hot cocoa bombs are the thing to do! Learn how to make your own boozy filled RUMCHATA bomb right at home!
Ingredients
For the Hot Chocolate Syrup:
- ¾ Cup Hot Cocoa mix
- 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
For the Hot Chocolate Syrup:
- Combine the hot cocoa mix and Rumchata together in a small bowl. Set aside until ready to use.
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.
- 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.
- Place a plate in the microwave for 1 to 2 minutes. Remove and place the unstuffed chocolate sphere on the plate, open side down. Hold the chocolate on the plate for 1-2 seconds, or just until the chocolate starts to melt.
- Place the two spheres together and gently seal. Repeat with the remaining hot cocoa bombs.
- Drizzle the bombs with additional melted white chocolate and decorate with sprinkles.
To make the Hot Chocolate:
- Place a hot chocolate bomb in a large mug and top with hot milk. Stir until the chocolate has fully melted.
LOOKING FOR MORE HOT COCOA BOMBS TO MAKE:
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