Hot Chocolate Bombs
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5.0
15 reviews
Excellent
Hot Chocolate Bombs
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Made with just 3 ingredients, these chocolate bombs will result in a creamy and decadent mug of hot chocolate when you add steaming hot milk to them!
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Ingredients
- 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
- miniature marshmallows
- Sprinkles optional
- 8 ounces whole milk or milk of choice for serving
Instructions
Melt Chocolate
- Add 5 ounces of chocolate to a medium bowl and microwave for 30 seconds, remove and stir. Continue to microwave at 15-second intervals stirring until almost melted (there should be some bits left). Continue to stir so that the heat of the chocolate melts the unmelted pieces.
- Check the temperature to make sure that the chocolate reads 88-90°F. If the temperature is over 90 degrees, stir in an additional ounce of chocolate until melted to bring it to between 88-90 degrees. This process ensures the chocolate is shiny & glossy and sets firm.
Create Shells
- Spoon about 1 tablespoon of melted chocolate into each mold and use the back of the spoon to spread it around, make sure to get all the way to the top of the rim and not leave any exposed areas. Place the mold on the small baking sheet and refrigerate for 5 minutes.
- Remove from the refrigerator and spoon another heaping spoonful into one of the molds and spread it as a second layer. Be sure to do this one at a time or the chocolate will cool too quickly before you get to spread it on each. Freeze for 10 minutes.
- Remove from the freezer and put food-safe gloves. Remove the chocolate shells from the molds.
Fill Shells & Seal
- Once all of your shells are made, microwave a plate for minutes. Half of the shells, open side down, on the warm plate and gently spin them to smooth the edge.
- Place the shells in a cupcake liner (or pan) open side up and fill the cavities with a packet of hot cocoa mix and marshmallows.
- Reheat the plate for 2 minutes in the microwave. One at a time, place a shell open side down to melt the edge and then place it on top of one of the filled shells to seal. Run your finger along the edge to smooth it.
- Let the hot chocolate bombs chill for a few minutes to set. Top with a drizzle of chocolate and sprinkles if desired.
To Make Hot Chocolate
- To make hot chocolate, heat the milk in a small saucepan over medium heat just until the edges begin to bubble the remove and pour over a hot chocolate bomb in a large mug and stir until fully mixed.
Notes
- CHOCOLATE We ONLY recommend using a bar of high-quality chocolate or couverture chocolate with between 55% and 80% cocoa and cocoa butter listed as one of the first ingredients.
- Melting wafers and chocolate chips have additions to them that make them less than ideal for this type of recipe. Candy melts are not recommended for this recipe.
- FILLING We suggest 1oz. packets (or about 3 tablespoons).
- PREP TIME: Prep and Inactive time are accurate for 1 mold which makes 6 halves (3 whole). If you use 2 molds, the time would be slightly reduced, but it takes about 30 minutes to melt, spread, and assemble. Then 15 to 20 minutes for them to chill.
- CHOCOLATE TEMPERATURE: If using milk chocolate you’ll want to heat the chocolate to be between 86-88°F and if using white chocolate you’ll want it to be between 82-84°F.
- To test if your chocolate is tempered, smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.
- MORE TIPS
- Gloves help avoid fingerprints. Be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.
- These are best consumed right after making or within 24 hours.
- Silicone can attract lint, so avoid drying them with a dishcloth. Let them air dry or pat with a paper towel.
- These are intended for molds 2.75 inches across. If you use a different sized mold, the amount of chocolate needed will vary.
Nutrition Information
Show Details
Calories
107
(5%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Sodium
139mg
(6%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
2IU
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107 | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 139mg | 6% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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