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In a mug, add the Cocoa Classics® Cocoa Mix and hot water and stir until combined.
Add ice to the mixture and stir until cold.
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Preheat oven to 350°F (If using a dark colored pan, reduce heat to 325 Degrees). In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar, and melt both for 30 seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.
Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Whisk in all other ingredients.
Pour batter into a parchment lined 8″x8″ pan.
Bake for 30 minutes (25 minutes if using a dark colored pan), or until a knife inserted in the center of the brownies comes out clean. Allow to cool completely before frosting.
While the brownies cool, make the frosting. Beat all ingredients in a stand mixer fit with the paddle attachment on low speed, gradually increasing to high. Beat for 1 minute or until light and fluffy.
Frost the cooled brownies and sprinkle with mini marshmallows. Use a large knife to cut into 9 big brownies! Enjoy!
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Mix first 6 ingredients together until well blended.
Form into a ball and wrap in plastic wrap. Chill for several hours.
Remove from plastic wrap and roll in miniature chocolate chips, pressing firmly to coat with as many chips as possible.
Serve with vanilla wafers or graham crackers.
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Melt chocolate chips by microwaving in a bowl for 30 seconds, stirring, then continue to heat at 15-second intervals. Stir between intervals until all chips are melted.
Using a spoon, scoop the melted chocolate into circular candy molds to create a shell. Smooth around edges until entirely covered. Place in refrigerator for 30 minutes or until firm.
Using 1 packet (1.25 oz) per bomb, fill the molds (2.75-inch diameter) full of Cocoa Classics® Cocoa Mix and optional toppings.
Smooth the remaining melted chocolate over the edges of the shells and press together one empty and one filled shell with the melted chips to seal the cocoa bomb shut.
Place molds in the fridge until the chocolate is set.
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With your choice of any Cocoa Classics® Hot Cocoa Mix flavor, you can create raspberry hot cocoa pudding, mint hot cocoa pudding, salted caramel hot cocoa pudding and so much more!
In a medium bowl, mix Cocoa Classics® Cocoa Mix, sugar and cornstarch until uniform.
In a saucepan, add cold water gradually add dry materials while stirring until uniformly blended and no lumps remain.
Once mixed, slowly heat on medium heat until mixture thickens.
Pour into a bowl or cups and refrigerate 2 hours or until cool and thick.
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In a small bowl, combine Cocoa Classics® Cocoa Mix, all-purpose flour, sugar, baking powder, and salt (if desired).
Then whisk in butter, hot water, and vanilla extract (if desired) until smooth.
Pour into a microwave-safe coffee mug*
Heat on high for 60 seconds. Cake is ready when it reaches 200-210°F, or until toothpick inserted in the middle comes out clean. Heat for an additional 15 seconds if needed.
Let the cake cool for a few minutes before topping with your favorite toppings and enjoying.
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A cool, light and creamy dessert made with your favorite flavor of Cocoa Classics® Cocoa Mix.
In a small microwavable bowl, mix together ½ cup water and gelatin and let sit for 2 minutes. Microwave on high for 30 seconds, or until gelatin melts.
Dissolve the 4 packets of Cocoa Classics® Cocoa Mix into 1 cup water.
In a medium bowl, stir the cocoa mix into the yogurt, mixing until uniform.
Add the water gelatin mixture and stir until combined.
Refrigerate for 2 hours or until thickened.
To serve, whisk mousse until light and fluffy and place in serving cups. Garnish accordingly with whipped topping.
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Preheat oven to 325° F. Grease a 9×5 loaf pan with butter or cooking spray.
In a mixing bowl, mix together the flour, salt and baking powder. Set aside.
Place softened butter in the mixing bowl and using a hand mixer or stand mixer, mix until light and fluffy.
Slowly add sugar and mix together until light and fluffy. Scraping down the sides of the bowl to ensure uniform mixing.
Reduce the mixer to low speed and slowly add in the flour mixture one cup at a time to ensure uniform mixing, scrape down the bowl as needed.
In a medium bowl, lightly mix together the eggs and milk. Then slowly add to the bowl, mixing until smooth, do not overmix.
Transfer 1/3 of the batter to a small mixing bowl. Add the Cocoa Classics® Cocoa Mix with 2 Tbsp. hot water, and mix into the batter until uniformly colored. Set aside.
Pour half of the remaining batter into the greased loaf pan, smoothing it with a spatula. Add spoons full of the chocolate batter randomly across the top. Pour remaining light batter to cover. Using a skewer or butter knife, swirl the batter in the pan. Tap the pan on the counter to remove any large air bubbles and to level the top of the loaf.
Bake for 1 ½ hours to 2 hours until a skewer inserted in the middle comes out clean. Let cool in the pan for 10 minutes, turn pan over a cooling rack to free the cake and allow it to cool completely on a rack.
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In a medium bowl or stand mixer, pour in whipping cream. Whisk on high speed until mixture forms stiff peaks.
In a medium bowl, mix sweetened condensed milk, and Cocoa Classics® Cocoa Mix, until color is uniform. Fold into whipped cream mix until color is uniform.
Fold in mini marshmallows. Transfer into a 9×5 inch loaf pan, or a freezer container. Freeze until firm, about 5 hours.