Homemade Hot Chocolate Bombs
Once you try making hot chocolate with hot chocolate bombs, you’ll never go back. Your hot chocolate will turn out creamy, rich, and packed with deep chocolatey flavor every time! These are great for gift-giving or enjoying on a chilly evening with the family.
Ingredients
- 8 ounces semisweet chocolate higher quality is better
- 6 tablespoons hot chocolate mix of your choice
- 1 cup mini marshmallows
- White chocolate and sprinkles for decorating (optional)
Instructions
- Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
- Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.
- Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double boiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
- Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
- Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double boiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
- Allow the assembled spheres to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.
- To decorate the outside of the bombs you can pipe or paint them with melted white chocolate, the remaining chocolate you didn't use in the bombs, and any sprinkles you would like.
- To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!
Notes
I suggest using gloves when working with these bombs to keep the outside clean looking, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.
You can substitute the semisweet chocolate with white chocolate or milk chocolate if you would like.
If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!
I used bars of premium baking chocolate 56% cacao, but chocolate chips should work just as well.
You can substitute the semisweet chocolate with white chocolate or milk chocolate if you would like.
If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!
I used bars of premium baking chocolate 56% cacao, but chocolate chips should work just as well.
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 2mgSodium: 138mgPotassium: 215mgFiber: 4gSugar: 28gVitamin A: 21IUCalcium: 39mgIron: 3mg