Hot Chocolate Bombs
Hot chocolate bombs are delightful chocolate spheres filled with hot cocoa mix and mini marshmallows that melt in warm milk to create a cozy, delicious drink. This recipe is easy to make and perfect for gifting or enjoying during the holiday season.
Servings: 6 servings
Ingredients
- 6 oz quality chocolate semi-sweet or milk chocolate, chips or chopped bars
- 6 tablespoons hot cocoa mix your favorite blend
- 1 cup mini marshmallows classic mini marshmallows
Instructions
- Start by melting your chocolate slowly to ensure it doesn’t seize or burn. Chop the chocolate into small, even pieces. Use a double boiler or microwave in 20-second bursts, stirring frequently until smooth and glossy.
- Using a spoon or pastry brush, evenly coat the inside of your silicone half-sphere molds with a thick layer of melted chocolate. Place the mold in the refrigerator for about 10 minutes to harden.
- Add a second layer of chocolate inside the molds for sturdy shells. Refrigerate again for another 10 minutes until fully set.
- Carefully pop the hardened chocolate halves out of the molds, handling gently to avoid cracking.
- Fill half of the chocolate shells with 1 tablespoon of hot cocoa mix and a generous amount of mini marshmallows. Avoid overfilling to make sealing easier.
- Warm a plate or flat surface. Briefly press the edges of an empty chocolate half against the warm surface to slightly melt the rim. Quickly place it on top of a filled half, pressing gently to seal. Wipe away excess melted chocolate.
- Place the sealed bombs back in the refrigerator for 10-15 minutes to fully set and harden.
- Heat 1 cup of milk until hot but not boiling. Place one bomb in a mug and pour hot milk over it. Stir well as the chocolate melts and releases cocoa mix and marshmallows. Enjoy your cozy drink.
Equipment
- Silicone half-sphere mold
- Double boiler
- Microwave
- Spoon
- Pastry brush
- Refrigerator
- Plate
Notes
Use a silicone mold designed for chocolate spheres for easier removal. Temper chocolate properly for a glossy finish. Add a second chocolate coat for strength. Warm the plate for sealing and wipe excess chocolate for a clean look. Variations include flavored cocoa powders, different chocolates, additional fillings, and decorating with drizzles or edible glitter. Store bombs in an airtight container at room temperature for up to two weeks; avoid refrigeration to prevent blooming.