Description
These homemade hot chocolate bombs are a fun and creative way to enjoy a cozy drink! Made with smooth chocolate shells filled with hot cocoa mix, mini marshmallows, and your favorite add-ins, they’re as delightful to make as they are to drink. (for about 12 bombs)
Ingredients
- 200 g (7 oz) chocolate: - couverture chocolate with 54%–64% cocoa butter
- 2 tbsp hot cocoa mix per bomb
- Mini marshmallows and candies
- Chocolate for decorations
Instructions
- Finely chop the chocolate and place it in a heat-safe bowl.
- Melt the chocolate using a double boiler or microwave on low power, heating in 15–20 second increments. Stir after each interval until the chocolate is fully melted and smooth.
- Use a pastry brush, a small paintbrush, or the back of a teaspoon to evenly coat the cavities of the mold with the melted chocolate.
- Place the mold in the freezer for 5 minutes to allow the chocolate to harden.
- Apply a second layer of chocolate to reinforce the shells, then return the mold to the freezer for another 5–7 minutes.
- Carefully remove the hardened chocolate shells from the mold.
- Set aside half of the shells for the bottoms and the other half for the tops of the bombs.
- Fill a pastry bag with a small amount of melted chocolate and drizzle over the tops of the shells. Immediately add sprinkles or sugar decorations and let them cool completely before assembling.
- Add 2 tablespoons of hot cocoa mix and a handful of mini marshmallows or candies to the bottom shells.
- Heat a plate in the microwave for about 1 minute.
- Gently press the edge of a top shell against the warm plate to slightly melt the chocolate, then quickly press it onto a filled bottom shell to seal. Hold for a moment until secure.
- Let the assembled bombs cool completely.
- They’re now ready to drop into warm milk and enjoy!
Notes
Storage
- Keep in an airtight container in a cool, dry place for up to 2 weeks.
- Refrigerate if needed, but bring to room temperature before using.
- Freeze in a sealed container for longer storage; thaw at room temperature before use.
Tips
- Use quality baking chocolate for smooth shells.
- Apply two chocolate layers to prevent cracks.
- Warm a plate to seal shells easily.
- Decorate while the chocolate is still wet.
- Get creative with fillings like marshmallows or candies.
- Handle shells gently to avoid melting or fingerprints.
- Wrap in gift bags for a perfect holiday treat!
- Prep Time: 15 minutes
- Category: Dessert, drinks
- Cuisine: american
Nutrition
- Calories: 85
- Sugar: 9
- Sodium: 3
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 1