Hot Chocolate Bombs
User Reviews
5
Hot Chocolate Bombs
Description
This Hot Chocolate Bombs recipe uses high-quality couverture chocolate melted and tempered to a precise temperature range to achieve a glossy, sturdy shell. The chocolate is spread inside silicone molds in two layers with chilling in between to build thickness and firmness. The hollow spheres are then filled with hot chocolate mix packets and miniature marshmallows, sealed, and chilled again to set.
When the chocolate bomb is placed in heated milk, it gradually melts, releasing the cocoa powder and marshmallows for a decadent beverage. The chocolate shell adds a rich chocolate dimension beyond the powder mix alone.
Using couverture or high-quality chocolate with proper tempering is key for smooth, shiny shells that snap cleanly. The recipe includes notes on temperature targets for different chocolates. Gloves can prevent fingerprints during handling, and molds should be cleaned gently to avoid lint attraction. These bombs are intended to be enjoyed fresh or within 24 hours for best texture.
Though the recipe requires attention to melting temperature and layering in molds, it yields a visually impressive and interactive hot chocolate experience suitable for gifting or special occasions.
Ingredients
- 12 ounces couverture chocolate morsels or finely chopped high-quality chocolate such as Ghirardelli baking chocolate, divided - see notes
- 6 hot chocolate mix between .85 oz. and 1.25 oz. in size, packets
- miniature marshmallows
- Sprinkles optional
- 8 ounces milk or milk of choice for serving, whole
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
- Use high-quality couverture chocolate with 55-80% cocoa and cocoa butter listed first for best results; avoid candy melts or wafers.
- Heat milk chocolate to 86-88°F and white chocolate to 82-84°F for proper tempering before molding.
- Test temper by chilling a small smear on parchment; it should be shiny and snap when broken.
- Wear gloves to avoid fingerprints on finished bombs, but avoid touching hot molds to prevent marks.
- Consume hot chocolate bombs soon after making, ideally within 24 hours for optimal texture.
- Avoid drying silicone molds with cloths as lint can stick; air dry or pat with paper towels instead.
- The amount of chocolate needed may vary with mold size; this recipe uses 2.75-inch molds.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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