Hot Chocolate Bombs
Chocolate spheres filled with hot cocoa mix and mini marshmallows. Place one in a mug and pour warm liquid over it to melt the shell and make hot chocolate.
Servings: 6 bombs
Ingredients
Ingredients
- ?6 oz 175 gquality chocolate
- ?6 tablespoonshot cocoa mix
- ?1 cupmini marshmallows
Instructions
Instructions
- Break or chop the 6 oz (175 g) chocolate into small, even pieces and place them in a microwave-safe bowl. Melt in 15-second intervals, stirring between each interval, until smooth. (Alternatively, melt in a double boiler until smooth.)
- If using a sphere mold, work quickly: spoon melted chocolate into each half-sphere and spread it evenly with the back of the spoon or a pastry brush so the shell is well coated. Aim for an even, reasonably thick layer so the shells are sturdy. Try to leave some melted chocolate in the bowl to use for sealing and decorating later.
- Place the filled molds on a tray and chill in the freezer for 10–15 minutes, or until the chocolate is fully set.
- Remove the set chocolate halves from the molds carefully and place them on a clean tray. If any halves are thin or fragile, you can recoat those areas with a little of the remaining melted chocolate and chill again until set.
- (Optional decoration) If you want a simple drizzle, rewarm any reserved melted chocolate just until pourable, then drizzle over half of the chocolate halves. Return those halves to the freezer for 5–10 minutes to harden the drizzle.
- Plan to make 6 hot chocolate bombs: divide the 6 tablespoons of hot cocoa mix into six equal portions (1 tablespoon each). Divide the 1 cup of mini marshmallows evenly among the six bombs.
- Take the plain (undecorated) half-spheres and place 1 tablespoon of the hot cocoa mix into each one. Top each with the evenly divided portion of mini marshmallows.
- To seal each bomb, warm a small microwave-safe plate for 20–40 seconds (or warm a metal spoon over a stove). Briefly press the rim of an empty (decorated) half-sphere against the warm plate or spoon for 1–2 seconds so the edge softens, then immediately press it onto the filled half to join. Hold gently until sealed. If needed, use a little of the reserved melted chocolate as “glue” along the seam and chill briefly to set.
- Once sealed, chill the finished bombs for a few minutes so seams fully set and shells are firm.
- To serve, place one hot chocolate bomb in a mug. Pour about 6 oz (175 ml) of warm liquid over the bomb and stir as the shell melts and releases the cocoa and marshmallows, until the drink is smooth and combined.
- Store any unused bombs in an airtight container in a cool, dry place or in the refrigerator if your kitchen is warm. Consume within a week for best texture.
Equipment
- Half sphere silicone mold
Notes
It’s important that you don’t overheat the chocolate. When melting the chocolate in the microwave, do so in 15 increments. For better results, use the double boiler method.
If you substitute the chocolate with chocolate melts, they will melt smoothly and look better but won’t taste as good.
To avoid getting fingerprints on the cocoa bombs, wear food-safe gloves when working with the chocolate.
Store in a plastic bag or airtight container for up to 2 weeks at room temperature or in the fridge.
Salted caramel: Add a little bit of salted caramel in the cocoa bomb or use caramel chips, then sprinkle the cocoa bomb with flaky sea salt.
Gingerbread: Use white chocolate for the cocoa bomb, add gingerbread spice or syrup inside the cocoa bomb. Sprinkle with crumbled gingerbread.
Birthday cake:Use white chocolate, add a drop of vanilla extract and mix in colorful sprinkles. Decorate with a drizzle of white chocolate and extra colorful sprinkles.
Peppermint: Add crushed peppermint candy inside the cocoa bombs, and sprinkle with more on the outside after the chocolate drizzle.
Mocha: Add a teaspoon of Instant coffee inside the cocoa bomb.
S’mores: You can lightly toast the mini marshmallows before placing them in the cocoa bombs, and add some crushed graham crackers inside the cocoa bomb, and to sprinkle the outside.
Oreo: Crushed some Oreos and place inside the cocoa bomb, and sprinkle the outside.
If you substitute the chocolate with chocolate melts, they will melt smoothly and look better but won’t taste as good.
To avoid getting fingerprints on the cocoa bombs, wear food-safe gloves when working with the chocolate.
Store in a plastic bag or airtight container for up to 2 weeks at room temperature or in the fridge.
Salted caramel: Add a little bit of salted caramel in the cocoa bomb or use caramel chips, then sprinkle the cocoa bomb with flaky sea salt.
Gingerbread: Use white chocolate for the cocoa bomb, add gingerbread spice or syrup inside the cocoa bomb. Sprinkle with crumbled gingerbread.
Birthday cake:Use white chocolate, add a drop of vanilla extract and mix in colorful sprinkles. Decorate with a drizzle of white chocolate and extra colorful sprinkles.
Peppermint: Add crushed peppermint candy inside the cocoa bombs, and sprinkle with more on the outside after the chocolate drizzle.
Mocha: Add a teaspoon of Instant coffee inside the cocoa bomb.
S’mores: You can lightly toast the mini marshmallows before placing them in the cocoa bombs, and add some crushed graham crackers inside the cocoa bomb, and to sprinkle the outside.
Oreo: Crushed some Oreos and place inside the cocoa bomb, and sprinkle the outside.