Description
These homemade Hot Chocolate Bombs are delightful chocolate spheres filled with hot cocoa mix and mini marshmallows. When placed in a mug and topped with steamed milk, they melt to reveal a rich, creamy hot chocolate experience perfect for cozying up on chilly days.
Ingredients
Scale
Chocolate Shell
- 8 ounces semi-sweet chocolate chips
Filling
- 4 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
Decoration
- ¼ cup white chocolate chips
Instructions
- Chop the Chocolate: Finely chop all the semi-sweet chocolate chips to promote even melting and easier handling.
- Melt Most of the Chocolate: Place about 5 ounces of the chopped chocolate into a microwave-safe bowl. Microwave on defrost setting in 15-second intervals, stirring each time, until most chocolate is melted but some pieces remain. The temperature should be between 100-113°F and not exceed 120°F.
- Add Remaining Chocolate and Cool: Stir in the remaining chopped chocolate until mostly melted and incorporated. Continue stirring until the chocolate cools to approximately 85°F.
- Reheat Slightly: Microwave the chocolate again on defrost for 15 seconds to raise temperature to about 90°F, making it fluid enough for molding.
- Mold the Chocolate Shells: Using a basting brush, paintbrush, or the back of a spoon, coat the inside of each sphere mold cavity with a thin, even layer of chocolate. Apply either two thin coats or one thicker coat about 1/16 to 1/8 inch thick.
- Clean Mold Edges: Use a knife or straight edge to remove any excess chocolate from the edges of the mold for a neat finish.
- Set the Chocolate Shells: Refrigerate the mold for 3-5 minutes until the chocolate shells have fully set.
- Remove Chocolate Shells: Carefully pop the hardened chocolate spheres out of the silicone mold.
- Fill Shell Halves: Spoon about 1½ teaspoons of hot cocoa mix into one half of each chocolate shell. Add as many mini marshmallows as can comfortably fit on top.
- Prepare for Sealing: Heat an empty plate in the microwave for one minute and place it adjacent to your workspace.
- Seal the Hot Chocolate Bombs: Press the empty half of each chocolate sphere, open side down, onto the warm plate for a couple of seconds to slightly melt the edges. Quickly press it against the filled half to form a sealed sphere.
- Alternative Sealing Option: Optionally, apply melted chocolate to the edges to glue the halves together; note this method may leave a more visible seam.
- Melt White Chocolate for Decoration: Place white chocolate chips in a piping or ziplock bag. Microwave in 20-second intervals, squeezing the bag between sessions until fully melted. Snip a small corner of the bag to create a piping tip.
- Decorate Hot Chocolate Bombs: Drizzle the melted white chocolate over the top of the sealed hot chocolate spheres for a decorative touch.
- Serving Suggestion: To enjoy, place one hot chocolate bomb in a mug and pour 8 ounces of steamed milk over it. Stir well to melt the bomb completely and savor the warm, creamy hot chocolate.
Notes
- Finely chopping the chocolate ensures smooth melting and better coating of the mold.
- Using the defrost setting in the microwave prevents burning the chocolate during melting.
- The temperature control during melting and cooling helps achieve a well-tempered chocolate that sets with a glossy finish and snaps.
- Chilling the chocolate shells briefly helps them set quickly without warping.
- Warming the plate before sealing helps melt the chocolate edges just enough for a strong seal without melting the whole shell.
- The white chocolate drizzle adds a beautiful aesthetic but can be omitted if desired.
- Store finished hot chocolate bombs in a cool, dry place and consume within 1-2 weeks for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: hot chocolate bombs, hot cocoa bombs, chocolate spheres, hot chocolate recipe, winter drinks, cocoa bombs
