Hot Cocoa Bombs
User Reviews
5
Hot Cocoa Bombs
Description
This method begins by tempering chopped bittersweet chocolate using a bowl over simmering water, stirring until smooth and removing promptly to avoid overheating. The tempered chocolate is spooned and brushed into silicone molds, layering up to create thin, sturdy shells that harden at room temperature. Multiple coats ensure durability for filling.
The shells are gently removed from molds before being filled with measured amounts of hot cocoa mix and mini marshmallows. The edges are outlined with melted chocolate and carefully sealed with matching halves to form complete spheres. These bubbles hold their shape at room temperature but dissolve readily in warm milk, releasing their contents.
Hot Cocoa Bombs are a fun way to enjoy hot chocolate, offering a visually appealing presentation and fresh mixing at serving. They can be gifted or made for special occasions.
Test the chocolate shell thickness using trial molds to achieve the best balance of sturdiness and meltability. Allow chocolate to cool briefly before molding to avoid thin or fragile shells.
Ingredients
- 6 ounces bittersweet chocolate chopped, bar
- 6 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
Instructions
- Fill a 4-quart pot with water and set over medium-high heat. Place a heat proof bowl sitting securely on top of the pot without touching the water.
- Place the chopped chocolate in the bowl and stir with a silicone spatula until the chocolate is melted, about 5 minutes. Remove the chocolate immediately after it melts, being careful not to overheat it, and allow it to cool for 5 minutes.
- Place 1 tablespoon of the tempered chocolate into each of the silicone mold cups (12 total). Brush a thin layer of the chocolate up the sides and slightly over the edges of the molds by just a bit. Let sit at room temperature until the chocolate hardens, 5 to 15 minutes. Apply another thin coating of the tempered chocolate and let sit at room temperature again until the chocolate is hardened,, about 15 to 30 more minutes.
- Carefully remove all the chocolate from the molds. Divide the cocoa mix and marshmallows into 6 of the molds, filling all the way to the top.
- Use a q-tip to outline a border of the melted chocolate on the other unfilled chocolate molds. Close the 6 molds to form a sphere and let sit at room temperature again until the chocolate is hardened set, about 30 more minutes.
- When ready to use, serve with warm milk.
Notes
- Perform a few test shells to find the ideal chocolate thickness for durable but easily melting cocoa bombs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 135mg | 6% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 16IU | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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