Donna Bruno
Coldwell Banker Realty

Hot Cocoa Bombs


Hot chocolate cocoa bombs are part of the quintessential holiday celebration!

You can buy your silicone molds at Amazon. com


You will need hot cocoa mix, mini marshmallows, chocolate and white mini chips, crushed candy (if desired)


Place your chocolate or white chocolate chips in a glass bowl and add a little bit of oil to it. Microwave at 30 second intervals till the chips are completely melted. Stir to ensure all contents are completely melted.


Using a small spoon or pastry brush, line your molds with chocolate all the way up the edges of each mold and set the molds into the freezer.  Take them out in 15 min and add additional chocolate to the molds to ensure there is plenty of chocolate inside the mold without any spaces.  Once you finish lining and freezing, take out the molds and peel off the chocolate.

set the shells into a flat pan with aluminum foil.  Half of those shells should be kept separately because they will be the tops of the hot cocoa bombs.  Add hot chocolate, mini marshmallows and anything else you wish to include inside one half of the hot cocoa bomb.

Get a flat empty plate and micorwave it for 1-2 min.  Take it out and grab the second half of the hot cocoa bomb.  Take that second half and run the open bottom on the surface of the hot plate; it will melt the bottom so you add it to the half of the cocoa bom with mini marshmallows and additional filling.  

Now that you've attached the top and bottom of the cocoa bomb together, feel free to plug up any small gaping holes with the chocolate melted on plate; your cocoa bomb should now be totally sealed.

Put the bombs back in the freezer. Add them to small plastic gift bags with ribbons when you are ready to deliver them to your friends!








Holiday Crinkle Cookies

During the Christmas holidays, I bake a lot and usually bake from scratch. However, I know I need backup, so here is a recipe I would highly recommend, using the Betty Crocker Chocolate cake mix.


1box Betty Crocker™ Super Moist™ devil's food cake mix
1/3cup vegetable oil
1teaspoon vanilla
Powdered sugar

1) Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
2) Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3)Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.