Hot Chocolate Bombs
User Reviews
5
Hot Chocolate Bombs
Description
This recipe starts by finely chopping dark chocolate and tempering it with careful heating and stirring to achieve a smooth, shiny texture that creates crisp chocolate shells. The tempering temperature range ensures the chocolate will set properly and yield a firm but delicate shell that melts uniformly in hot liquid.
The shells are formed using a mold and filled with hot cocoa mix, mini marshmallows, sprinkles, or other flavor fillings, tailored to preference. Upon pouring hot milk or water over the bomb, the shells dissolve, releasing the cocoa mix for a freshly made cup of hot chocolate.
The recipe emphasizes using high-quality chocolate bars rather than chips for best results and notes the shelf life of finished bombs when stored properly. Wrapping in cellophane or placing in mini cupcake liners helps protect their shape and makes them presentable as gifts or treats. The size described is six 2-inch diameter spheres, though molds of different sizes can be used.
Ingredients
- 6 oz dark chocolate see note, quality
- ¼ cup hot cocoa mix
- mini marshmallows if desired
- Sprinkles if desired
- Other fillings as desired (see post for some great flavor suggestions!)
Instructions
- Finely chop chocolate and place in a microwave-safe bowl. Heat in the microwave for 25 seconds.
- Remove from the microwave and stir thoroughly, scraping the sides and bottom of the bowl with a rubber spatula. It will seem like basically nothing has happened, stir anyway.
- Return chocolate to the microwave and heat for 15 seconds, remove and stir thoroughly again. Repeat until chocolate begins to melt. Once it starts to melt, start using your thermometer to watch the temperature of the chocolate. It is important that you heat the chocolate above 87F (30C) but keep the temperature below 91F (33C) to temper the chocolate so that it’s easy to work with and yields shells that are smooth and shiny. If you’re at or close to 90F (32C) and the chocolate still has some small clumps of unmelted chocolate in it, just keep mixing and it should melt. If it’s still not melting, heat in 5-second spurts.
- Once your chocolate is in the right temperature range, use a spoon or paintbrush to thoroughly coat the entire inside of each sphere mold (make sure to get the edges!). If chocolate starts to become firm, return it to the microwave, heating in 5-second spurts and stirring. Remember to keep it in that sweet spot!
- Transfer to the refrigerator and chill for 5 minutes. Remove from the fridge and touch up any places where the chocolate is thin (especially the edges!) or any holes that may be in your coating.
- Return to fridge again for another 5 minutes. Meanwhile, heat a small pan on the stovetop over low heat.
- Remove chocolate from refrigerator and carefully remove from molds. Briefly touch the rim of one half-sphere on the surface of the pan until it just starts to melt (this will take only a second and gives you a smooth surface so your "bomb" will have a smooth seam).
- Fill with two teaspoons of cocoa mix and mini marshmallows/other fillings, if desired.
- Take another half-sphere and briefly touch the edge against the surface of the pan and immediately, carefully, but firmly press onto the edge of the filled half to form a full sphere. Hold for a second to give the chocolate a minute to harden
- If desired, drizzle with additional chocolate (I used white chocolate) and sprinkles or other decorations.
- To serve, place in a mug and then slowly pour steaming hot milk over the hot chocolate bomb (or just drop the cocoa bomb in a mug of steaming milk). I've found that 8-10 oz of milk seems to be just the right amount.Enjoy! These make great gifts!
Notes
- Use a high-quality dark chocolate bar with about 70% cocoa for best flavor and tempering results.
- Tempering the chocolate between 87°F and 91°F ensures smooth, shiny shells that set well and melt evenly.
- Extra chocolate helps maintain temper and prevents cooling too quickly; some leftover chocolate is normal and beneficial.
- Avoid chocolate chips for this recipe as they don't temper or set as effectively as bars.
- Store completed hot chocolate bombs at room temperature; they can keep for several months if protected from moisture.
- Present bombs in mini cupcake liners or wrap in cellophane to keep them intact and visually appealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62" hot chocolate bombs
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1hot cocoa bomb | |
| Calories | 190kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 48mg | 2% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 11IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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