Hot Chocolate Bombs
User Reviews
5
Hot Chocolate Bombs
Description
This Hot Chocolate Bombs recipe melts milk chocolate chips over simmering water, then spreads the melted chocolate inside dome-shaped silicone molds, applying a layer thick enough to avoid breaking. After chilling the molds in the freezer, the chocolate domes are carefully removed. One dome is filled with hot chocolate powder and small marshmallows, then sealed by warming and pressing a second dome half on top. This forms a sealed chocolate ball that keeps the contents inside until melted in hot milk.
The recipe includes decorating the sealed bombs with white chocolate drizzles and crushed peppermint candy or sugar sprinkles to add visual interest and seasonal flavor. The resulting treat dissolves into a warm, sweet, and creamy hot cocoa drink with marshmallows. The technique requires patience and care in melting and handling the chocolate to create smooth edges and avoid fingerprints.
These bombs provide a celebratory way to serve hot chocolate, especially in colder months or as a gift. Melting in approximately 1 to 1.5 cups of hot milk releases the powder and marshmallows for a fresh, customized cup. The process can be adapted by choosing different chocolate types or flavor accents.
Ingredients
- 1 bag milk chocolate chips (Net Weight 11.5 oz or 326 g)
- 12 tablespoons hot chocolate powder
- 1 cup marshmallows (Small)
Decoration:
- ½ cup white chocolate chips (For drizzling on the balls)
- 2 pieces peppermint candy canes (Crushed)
- 1 tablespoon sugar sprinkles
Drink:
- 9 cups milk (Around 1-1.5 cups for each hot cocoa ball)
Instructions
- Unwrap two peppermint candy canes, break it down and put it in the plastic bag. Then, use a meat mallet to mash and crash it into small pieces.
- Pour 1-2 cups of water into a pot. Turn on medium small fire.
- After that, place a heat-safe bowl on top of the pot. Then, put a bag of milk chocolate chips (11.5 oz or 326g) in the bowl.
- Keep stirring and mixing until the chocolate melts consistently. (It is around 2 to 3 minutes.)
- Next, take a big scoop, a tablespoon full of melted chocolate into the mold and spread around the dome shaped silicone mold. Repeat this step and fill 12 of them because you can make around 6 hot chocolate balls.
- The following step, put the silicone molds with chocolate in the freezer for 20-30 minutes.
- After, remove the chocolate from the silicone molds and place it on the plate. (If you don’t want any fingerprints on the chocolate balls, I suggest wearing plastic gloves and working on them. )
- Put a plate in the microwave and warm it up for 1-2 minutes. Then, put the dome shaped chocolate on the warm/ hot plate to smoothen the edges a little bit. Don’t need to put too long, just smooth it a little bit. After, put the 1.5-2 tablespoons of hot chocolate powder into the dome shaped chocolate. (See details in the video below the recipe card.)
- Place 10-12 small marshmallows.
- Take the other dome shaped chocolate and smoothen the edges on the warm plate. Then, put over half of the chocolate with hot chocolate powder and marshmallows from step 9 immediately. If there is some chocolate around the edges, use a finger to move around the chocolate ball. Repeat and finish 6 hot cocoa balls.
- Put ½ cup of white chocolate chips into the bowl and over the pot with water. (Like in step 2 and 3.) Turn on medium small fire.
- Use a fork and keep stirring until the white chocolate chips melt. Remember don’t drizzle the white chocolate over the balls when the melted chocolate is hot. Wait for 5-10 minutes, when it’s not hot. However, it is not too long before the melted chocolate becomes hardened again. If the chocolate is hardened, melt it again.
- When the white melted chocolate cools off, use a fork to drizzle the chocolate over the top of the cocoa ball.
- Decorate the top with crushed candy canes or sprinkle with sugar sprinkles.
- Repeat steps 13 -14 and finish decorating 6 hot cocoa balls.
- Lastly, place a hot cocoa bomb into a mug. Warm up 1-1.5 cups of milk into a microwave for 2 minutes. Pour the hot/ warm milk into the mug. The hot chocolate bomb will melt and marshmallows will come out and float on the top.
Notes
- Use high-quality chocolate such as Ghirardelli or couverture for smooth melting and good texture.
- Apply chocolate in layers inside the molds for durability; avoid making layers too thin to prevent breakage.
- Wear gloves when handling chocolate domes to prevent fingerprints.
- Smooth the edges of chocolate domes by warming a plate and gently pressing the edges to seal halves cleanly.
- Wait for melted white chocolate to cool slightly before decorating to maintain drizzle texture.
- Adjust marshmallow and hot chocolate powder amounts to taste inside each bomb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 436mg | 18% |
| Potassium | 527mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 474mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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