Introduction

Hot chocolate bombs are a delightful treat that melt into a rich, creamy cup of hot cocoa when dipped in warm milk. These chocolate spheres filled with cocoa mix and mini marshmallows make cozy sipping even more fun and festive.

A clear glass mug filled nearly to the top with white milk sits on a white marbled surface. A woman's hand is holding a round dark chocolate ball with white diagonal stripes, poised just above the mug as if about to drop it in. Around the mug, there are a few small white marshmallows scattered on the surface, and blurred in the background are more striped chocolate balls on a white plate, all set against a soft, light background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces semi-sweet chocolate chips
4 tablespoons hot cocoa mix
¾ cup mini marshmallows
¼ cup white chocolate chips

Instructions

Step 1: Chop the semi-sweet chocolate chips as finely as possible to ensure even melting.
Step 2: Place 5 ounces of the chopped chocolate in a microwave-safe bowl. Microwave on the defrost setting in 15-second increments, stirring between each, until most of the chocolate is melted but some pieces remain solid. Stop microwaving and stir to finish melting. The temperature should be between 100-113°F and not exceed 120°F.
Step 3: Add the remaining chopped chocolate and stir until mostly melted and incorporated. Continue stirring until the chocolate cools to about 85°F.
Step 4: Return the chocolate to the microwave for 15 seconds on defrost to raise the temperature to around 90°F, making it fluid for molding.
Step 5: Using a basting brush, paintbrush, or the back of a soup spoon, coat the inside of each sphere cavity in your candy mold. Apply two thin coats or one thicker coat, about 1/16” to 1/8” thick.
Step 6: Use a knife or straight edge to clean excess chocolate from the mold’s surface.
Step 7: Refrigerate the mold for 3-5 minutes until the chocolate sets.
Step 8: Gently pop the molded chocolate spheres from the silicone mold.
Step 9: Spoon about 1½ teaspoons of hot cocoa mix into one side of each sphere half. Add as many mini marshmallows as space allows.
Step 10: Heat an empty plate in the microwave for about a minute and place it beside your workspace.
Step 11: Place the empty half of each sphere, open side down, onto the warm plate for a couple of seconds to melt the rim. Quickly press this melted edge against the filled half’s rim to seal the sphere together.
Step 12: Alternatively, you can use melted chocolate as “glue” to join the halves, but this may leave a visible seam.
Step 13: Place white chocolate chips in a piping or Ziploc bag. Microwave in 20-second increments, squeezing the bag to melt the chocolate completely. Snip a small corner of the bag to create a piping tip.
Step 14: Drizzle melted white chocolate over the top of each chocolate sphere for decoration.
Step 15: To serve, place a hot chocolate bomb in a mug and pour 8 ounces of steamed milk over it. Stir and enjoy!

Tips & Variations

Use a silicone mold for easy removal and better-defined shapes.
Experiment with different types of chocolate like milk or dark for varied flavor profiles.
Add flavored hot cocoa mix or a pinch of cinnamon for a unique twist.
For a peppermint version, add crushed candy canes inside before sealing.
Be gentle when removing chocolate spheres from the mold to avoid cracks.

Storage

Store hot chocolate bombs in an airtight container at room temperature, away from heat and humidity, for up to two weeks. To reheat, simply use as directed by melting in hot steamed milk; no additional reheating is needed.

How to Serve

The image shows four dark brown chocolate balls with smooth surfaces, each decorated with five to six thick white stripes of white chocolate evenly spaced and running vertically across the balls. Three of the chocolate balls are placed directly on a white marbled surface, while one is on a white plate in the background. Behind the plate is a white bowl filled with small white marshmallows, slightly out of focus. The lighting is soft, creating a clean and bright look with no harsh shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or white chocolate instead of semi-sweet?

Yes, milk or white chocolate can be used, but keep in mind that their lower cocoa content may affect the firmness and melting properties of the bombs. Adjust tempering times accordingly.

How do I prevent the chocolate from blooming?

Blooming happens when chocolate is exposed to temperature changes or moisture. Tempering the chocolate properly and storing the bombs in a cool, dry place helps prevent this.