How to make Hot Chocolate Bombs? (Fun and Delicious)

A tasty and entertaining way to enjoy a traditional hot cocoa beverage is with hot chocolate bombs!

This recipe yields homemade chocolate balls with marshmallows and cocoa filling that can be melted in hot milk to produce the ideal mug of hot chocolate!

What is Hot Chocolate Bomb?

A hollow chocolate ball packed with hot cocoa powder and miniature marshmallows is known as a hot chocolate bomb. The ball is dropped into a mug of hot milk (or water), where the heat melts it and produces the ideal mug of cocoa for sipping.

They seem so expensive, yet they are just a fun DIY project you can do at home.

Variations and Ingredients

CHOCOLATE Only a bar of premium chocolate or couverture chocolate is advised for use.

The additives to melting wafers and chocolate chips make them less than suitable for this kind of recipe. Candy melts are not considered a suitable substitute for chocolate in this recipe. Use chocolate that has between 55% and 80% cocoa, and one of the first ingredients must be cocoa butter.

FILLING, However, we don’t believe this adds enough to produce rich hot cocoa. Some recipes call for 2 teaspoons to 1 tablespoon of hot cocoa powder. We recommend 1 oz. packages (or about 3 tablespoons).

A hot chocolate bomb can contain anything; start with hot cocoa powder and then add whatever you’d like (we like mini marshmallows).

Small chunks of caramel, little M&Ms, any type of colorful sprinkles, or even a tiny quantity of espresso powder! So why not? There are countless options!

EXTRA TOOLS

• styrene molds
• Food-safe gloves
• instant-read thermometer

Chocolate melting

To make melting these chocolates even simpler, use a microwave.

You must temper the chocolate to maintain it bright and smooth. This entails melting it to an 88–90°F temperature! Just give it a 30-second microwave heating and stirring cycle.

Make sure not to overheat it, keep melting the chocolate at 15-second intervals until the majority of it has melted. If you keep swirling, the small pieces of unmelted chocolate that should be there will melt.

To attain the ideal temperature for the greatest results, I use an instant-read thermometer. I know it seems complicated, but it’s really simple.

Stir in a little bit of finely chopped chocolate right away to quickly bring the temperature down if the chocolate is just a little bit above 90°F.

Putting together Hot Chocolate Bombs

1. Melt chocolate as directed in the recipe.
2. Spread 1 tablespoon of chocolate with a tiny spoon into each mold. Harden by cooling.
3. Once set, add hot chocolate powder and miniature marshmallows to each mold.
4. Place an empty half of a sphere on a warm little dish in the microwave, just long enough to melt the edges.
5. Lift it off the plate with care, attach it to a hot chocolate bomb that has been filled, and seal the edges with a clean finger.
6. Put the remaining chocolate bombs together.

PRO HINTS

To keep the melts from getting gritty, make careful to keep water out of them.

To make them simpler to seal, slightly overlap each mold’s edge with the melts. Once the edges are sealed, run the back of a spoon under hot water to soften it, then use it to gently press the edges flat.

Once the bombs are complete, coat the outside with colored frosting and then decorate with sprinkles or mini candies.

Utilizing Hot Cocoa Bombs

Watch the hot chocolate bomb explode when you cover it with hot milk or water and place it in a mug. Stir, then feast!

Hot chocolate Bombs

When you combine these chocolate bombs with scorching hot milk, they will turn into a creamy and luscious mug of hot chocolate from only 3 simple ingredients!

1 hour for preparation; 2 hours for cooling 15 minutes in total 15 minutes in one hour servings: 6

Equipment

• Sphere/Round Molds (2.75 inches across)
• Instant Read Thermometer

Ingredients for Hot Chocolate Bombs

• 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate, divided – see notes
• 6 hot chocolate mix packets between .85 oz. and 1.25 oz. in size
• mini marshmallows
• sprinkles optional
• 8 ounces whole milk or milk of choice for serving

Instructions

Melt chocolate

1. In a medium bowl, add 5 ounces of chocolate. Microwave for 30 seconds; remove, stir. Continue to microwave, stirring after each 15-second interval, until nearly melted (there should be some bits left). Stir constantly so that the chocolate’s heat melts the remaining chunks.
2. Verify that the chocolate has a temperature between 88 and 90 degrees Fahrenheit. Add another ounce of chocolate and whisk until melted if the temperature is over 90 degrees. This will lower the temperature to between 88 and 90 degrees. This procedure guarantees that the chocolate is glossy, lustrous, and sets firmly.

build shells

1. Use the back of the spoon to spread each mold with about 1 tablespoon of the melted chocolate, making sure to cover the whole rim and not leave any exposed regions. Refrigerate for 5 minutes after setting the mold on the small baking sheet.
2. Take out of the fridge, add another generous spoonful to one of the molds, and spread it out to create a second layer. Do this one at a time to prevent the chocolate from cooling off before you can spread it on each. For 10 minutes, freeze.
3. Put on food-safe gloves and remove them from the freezer. From the molds, remove the chocolate shells.

enlarge shells and seal

1. Once all of your shells are prepared, briefly microwave a platter. Place the open-side-down half of the shells on the heating platter and give them a gentle spin to smooth the edge.
2. Place the shells open side up in a cupcake pan or liner, then stuff them with marshmallows and a packet of hot cocoa mix.
3. In the microwave, reheat the plate for two minutes. One at a time, place an empty shell on top of one that has been filled, allowing the edge to melt as you go. Smooth out the edge by running your finger along it.
4. To set, give the hot chocolate bombs some time to chill. If desired, add sprinkles and a chocolate drizzle on the top.

to brew hot cocoa

1. Pour milk over a hot chocolate bomb in a big mug and stir until the ingredients are thoroughly combined to produce hot chocolate. Heat the milk in a small saucepan over medium heat until the edges barely start to bubble.

Notes

CHOCOLATE We ONLY advise using a bar of premium chocolate or couverture chocolate that has cocoa butter mentioned as one of the first ingredients and has a cocoa content of between 55 and 80 percent.

The additives to melting wafers and chocolate chips make them less than suitable for this kind of recipe. It is not advised to use candy melts in this recipe.

FILLING We advise using 1-ounce packages (or about 3 tablespoons).

PREP TIME For one mold that produces six halves, preparation and idle time is exact (3 whole). It might take a little less time if you used two molds, but it still takes approximately 30 minutes to melt, spread, and assemble. After that, they must chill for 15 to 20 minutes.

TEMPERATURE OF CHOCOLATE: If you’re using milk chocolate, you should heat it to a temperature of 86–88°F, and if you’re using white chocolate, you should heat it to a temperature of 82–84°F.

Put a small amount of chocolate on some parchment paper and chill it in the fridge to see if it has been properly tempered. If the chocolate is glossy and breaks in half when you remove it, it has been properly tempered; if it bends, it has not.

MORE ADVICE

• Fingerprints can be avoided with gloves. It will leave a mark if you contact the spheres after grabbing the hot plate with your gloved hand.
• It is better to eat these immediately away or within 24 hours of cooking them.
• Avoid drying them with a dishcloth since silicone might trap lint. Pat them dry with a paper towel or let them air dry.
• These are designed to fit molds that are 2.75 inches wide. The quantity of chocolate required will change if you use a different-sized mold.

Nutrition information

Calories: 107 | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 139mg | Potassium: 1mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2IU | Calcium: 15mg | Iron: 1mg