Description
Delicious and fun homemade hot chocolate bombs made with quality dark chocolate and filled with rich hot cocoa mix and mini marshmallows. Perfect for cozy drinks or gift-giving, these chocolate spheres melt in hot milk, releasing a flavorful, creamy cocoa experience.
Ingredients
Scale
Chocolate Shell
- 6 oz (170 g) quality dark chocolate (e.g., Lindt 70%)
Filling
- ¼ cup hot cocoa mix
- Mini marshmallows (optional)
- Sprinkles (optional for decoration)
- Other fillings as desired (see recipe notes for ideas)
Instructions
- Chop and Melt Chocolate: Finely chop the dark chocolate and place it in a microwave-safe bowl. Microwave for 25 seconds, then stir thoroughly, scraping the bowl to ensure even melting. Repeat heating in 15-second intervals, stirring well after each, until the chocolate begins to melt.
- Temper the Chocolate: Use an instant-read thermometer to check the chocolate temperature. Heat and stir until the chocolate reaches between 87°F (30°C) and 91°F (33°C) to properly temper it. If small clumps remain, continue mixing; if needed, heat in 5-second bursts until smooth.
- Coat Molds: Spoon or use a food-safe paintbrush to coat the inside of each half-sphere silicone mold thoroughly, paying special attention to edges. If the chocolate firms up, reheat gently to maintain temper.
- Chill Shells: Transfer the coated molds to the refrigerator for 5 minutes to set. Remove and inspect for thin spots or holes and add more chocolate if needed. Chill again for another 5 minutes.
- Remove and Seal Shells: Carefully pop the chocolate shells from the molds. On a heated pan over low heat, briefly touch the rim of one half-sphere to the pan to melt the edge and create a smooth surface.
- Fill the Bombs: Fill each half with 2 teaspoons of hot cocoa mix and desired fillings like mini marshmallows or sprinkles.
- Seal the Bombs: Warm the edge of another half-sphere on the pan and immediately press it firmly against the filled half to seal the sphere. Hold for a few seconds until sealed.
- Decorate: Optionally, drizzle with additional melted chocolate, such as white chocolate, and add sprinkles or other decorations.
- Serve: To enjoy, place one hot chocolate bomb in a mug and pour 8-10 oz of steaming hot milk over it. Stir to mix the melted chocolate and cocoa for a creamy hot chocolate delight.
Notes
- Chocolate Quality: Use high-quality dark chocolate bars with at least 70% cocoa content for best results. Avoid chocolate chips for smoother shells.
- Chocolate Temperatures: Dark chocolate: 87°F–91°F (30°C–33°C); milk chocolate: 86°F–88°F (30°C–31°C); white chocolate: 82°F–84°F (27°C–29°C).
- Gifting: Wrap bombs in cellophane or nestle in mini cupcake liners to prevent rolling and make attractive gifts.
- Mold Sizes: This recipe yields six 2-inch diameter spheres. Different sizes are possible but may require recipe adjustment.
- Storage: Store at room temperature for several months. Consider the shelf life of any additional fillings used.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 150
- Sugar: 12g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
