Plop these Mickey Mouse Hot Cocoa Bombs into a cup of warm milk and watch the magic happen as they melt before your eyes into the perfect cup of hot chocolate!
We have been so obsessed with making hot cocoa bombs lately. From our classic hot cocoa bomb to our Grinch hot cocoa bomb and even our Giant Grinch Hot Cocoa Bomb, trust me when I say, we are not stopping anytime soon!
In our house, we love Disney and my kids certainly love Mickey which is why we just had to make this fun hot cocoa bomb. It’s truly pure Disney magic in a cup!
Hot cocoa bombs are so easy and fun to make. Ever since they took off on TikTok, we’ve had a ton of fun making and drinking them.
Hot Cocoa Bomb Tips:
- Avoid getting the candy melts wet (as in with water) or they will seize and will be ruined.
- The chocolate bombs need to be stored somewhere cool or they will melt.
- Avoid holding or touching the hot cocoa bombs for too long or they will melt in your hands.
- You can wear food safe gloves to avoid getting fingerprints on your chocolate bombs.
- To make a hot plate, place a microwave safe plate inside the microwave for 30 seconds and check on it. If it’s hot enough, remove with a heat resistant mitten. If not, heat for another 30 seconds until hot.
- To have easier control of the silicone molds and to make the chocolate come out easier, you can cut the silicone molds so that each sphere mold is by itself.
- To store, keep them in an airtight container in fridge to avoid melting.
- You do not need to spray the silicone mold with cooking spray, the hot cocoa bombs pop right out without any extra steps.
- You can place them inside sealed bags for gift giving.
What You Need to Make Mickey Hot Cocoa Bombs
This recipe makes 8-10 Hot Cocoa Bombs
- 2 Silicone Sphere Molds
- 1 30oz Bag of Ghirardelli Milk Chocolate melting wafers
- 2 Cups of Hot Cocoa Mix
- 1 Disposable Piping Bag – You can also use a baggie with the end snipped off
- 1 Cookie sheet covered with wax paper
- 2 Cups Mini Marshmallows
Before You Get Started…
Since I started making hot cocoa bombs, I learned a new trick… Cut your silicone mold so that each sphere is a single mold by itself. Trust me, this will save time and be so much easier!
So, if you have a silicone sphere mold, cut it into individual molds and then move onto the additional steps. You totally don’t have to but it does make filling each mold with chocolate so much easier!
How to Make Mickey Hot Cocoa Bombs
Start by removing about 16-20 matching pieces of the melting wafers and set aside. These will eventually be Mickey’s ears.
Using a heat safe bowl, pour the remaining candy melts into the bowl and place in the microwave for 30 seconds then remove and stir. Repeat until the candy melts are completely melted and smooth.
Next, using a spoon, fill a silicone mold with 1-2 tbsp of the chocolate and then carefully swirl the chocolate to completely coat the inside of the mold
Flip the mold upside down and lightly shake the extra chocolate back into the bowl.
Repeat the steps above until all of your molds are coated with candy melts.
Place the coated molds into the fridge for 5-10 minutes
Remove from the fridge and gently peel the silicone mold back away
from the hardened chocolate shell
Carefully place the mold onto a cutting board and you should now have 8 half sphere molds
Scoop some of the melted chocolate into the piping bag and cut the tip (if you need to reheat the candy melts you can do that now)
Scoop about 1 tablespoon of the hot cocoa mix into the bottom of the sphere mold and sprinkle in a few of the mini marshmallows
Pipe a line of the melted chocolate around the edge of the bottom shell
Carefully place the top shell onto the bottom and gently hold the top
to the bottom for about 30 seconds to a minute to allow the piped
chocolate to harden to the top shell. You can use your finger to ensure a seal around the two halves.
Place the mold back onto the cutting board and drizzle chocolate over the top of the hot cocoa bomb
Using a small skillet, place over low heat and once the pan feels warm, place the bottom of the candy melts that you set aside
Melt the bottom of the chocolate wafer so that it becomes a flat edge
instead of round edge
Quickly place the freshly melted edge onto the side of the cocoa bomb
to create a “Ear”
Repeat the same step with the second ear
Allow to harden before enjoying!
Mickey Mouse Hot Cocoa Bombs
Equipment
Ingredients
- 2 Silicone Sphere Molds
- 1 30 oz Bag of Ghirardelli Milk Chocolate melting wafers
- 2 Cups of Hot Cocoa Mix
- 1 Disposable Piping Bag
- 1 Cookie sheet covered with wax paper
- 2 Cups Mini Marshmallows
Instructions
- Start by removing about 16-20 matching pieces of the melting wafers and set aside. These will eventually be Mickey’s ears.
- Using a heat safe bowl, pour the remaining candy melts into the bowl and place in the microwave for 30 seconds then remove and stir. Repeat until the candy melts are completely melted and smooth.
- Next, using a spoon, fill a silicone mold with 1-2 tbsp of the chocolate and then carefully swirl the chocolate to completely coat the inside of the mold
- Flip the mold upside down and lightly shake the extra chocolate back into the bowl.
- Repeat the steps above until all of your molds are coated with candy melts.
- Place the coated molds into the fridge for 5-10 minutes
- Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
- Carefully place the mold onto a cutting board and you should now have 8 half sphere molds
- Scoop some of the melted chocolate into the piping bag and cut the tip (if you need to reheat the candy melts you can do that now)
- Scoop about 1 tablespoon of the hot cocoa mix into the bottom of the sphere mold and sprinkle in a few of the mini marshmallows
- Pipe a line of the melted chocolate around the edge of the bottom shell
- Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell. You can use your finger to ensure a seal around the two halves.
- Place the mold back onto the cutting board and drizzle chocolate over the top of the hot cocoa bomb
- Using a small skillet, place over low heat and once the pan feels warm, place the bottom of the candy melts that you set aside
- Melt the bottom of the chocolate wafer so that it becomes a flat edge instead of round edge
- Quickly place the freshly melted edge onto the side of the cocoa bomb to create a “Ear”
- Repeat the same step with the second ear
- Allow to harden before enjoying!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.