5 Secrets for The Hot Chocolate Bombs Everyone Is Making
Make the viral Hot Chocolate Bombs that create a dramatic, interactive cocoa experience. This recipe is perfect for festive gifting and holiday fun.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (for melting)
- Total Time: 35 minutes
- Yield: Approximately 6 bombs
- Category: Dessert
- Method: Molding and Tempering (simple)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 ounces Milk Chocolate, chopped or chips
- 1/4 cup Hot Cocoa Mix (good quality)
- 1/4 cup Mini Marshmallows
- Silicone sphere molds (2.5 inch recommended)
- Small amount of extra chocolate for sealing
Instructions
- Melt half of the chopped chocolate slowly over a double boiler or in short bursts in the microwave. Stir until completely smooth.
- Using a clean pastry brush, paint a thin, even layer of melted chocolate inside the silicone mold cavities. Make sure the entire surface is coated.
- Place the molds in the refrigerator for 10 minutes to set the first layer.
- Apply a second, slightly thicker layer of chocolate over the first layer, paying close attention to the edges.
- Refrigerate the molds for at least 30 minutes until the chocolate shells are firm and completely set.
- Gently remove the chocolate shells from the molds. You should have two halves for each bomb.
- Warm a dry, flat plate slightly. Take one chocolate half and gently press the rim onto the warm plate for a few seconds to slightly melt the edge.
- Place a spoonful of cocoa mix and a few mini marshmallows inside the melted rim half.
- Take a second empty chocolate half. Warm its rim slightly on the plate.
- Carefully place the warmed rim half onto the filled half to seal the sphere shut. Press lightly to join the edges.
- If the seal looks weak, use a tiny amount of reserved melted chocolate on a brush to reinforce the seam.
- To serve, place the bomb in a mug and pour 1 cup of hot milk over it. Watch it melt open!
Notes
- Use high quality chocolate for the best melt and flavor.
- Ensure your molds and brush are completely dry; any water will seize the chocolate.
- If the chocolate cracks when removing from the mold, it was likely too thin. Apply a third layer next time.
- You can customize the filling with peppermint pieces or cinnamon.
Nutrition
- Serving Size: 1 bomb
- Calories: Estimate 250
- Sugar: Estimate 25g
- Sodium: Estimate 40mg
- Fat: Estimate 15g
- Saturated Fat: Estimate 9g
- Unsaturated Fat: Estimate 6g
- Trans Fat: 0g
- Carbohydrates: Estimate 28g
- Fiber: Estimate 1g
- Protein: Estimate 4g
- Cholesterol: Estimate 15mg