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Hot Chocolate Bombs
5 from 10 votes

Hot Chocolate Bombs

Hot Chocolate Bombs are hollow chocolate spheres made by tempering couverture chocolate in molds, filled with hot chocolate mix and miniature marshmallows. When dropped into warm milk, the bombs melt, releasing the contents to create rich, creamy hot chocolate. The recipe involves careful chocolate tempering to ensure shiny, firm shells and assembly after chilling.

Prep Time
1 hr
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 107 kcal
Course: Dessert, Drinks
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Remove from the freezer and put food-safe gloves. Remove the chocolate shells from the molds.
Fill Shells & Seal
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 107

% 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.