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How to Make Delicious Hot Chocolate Bombs: Easy Step-by-Step Recipe

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  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Create delightful Hot Chocolate Bombs using semi-sweet couverture chocolate filled with hot chocolate mix and mini marshmallows. Perfect for a cozy treat, these chocolate spheres melt in warm milk to create a rich, creamy hot chocolate drink.

Ingredients

Chocolate Shell

  • 24 ounces semi-sweet couverture chocolate

Filling

  • 6 tablespoons hot chocolate mix
  • 1 cup mini marshmallows

Instructions

  1. Chop Chocolate: Finely chop the 24 ounces of semi-sweet couverture chocolate using a sharp chef's knife to ensure even melting.
  2. Melt Chocolate: Place chopped chocolate into a microwave-safe bowl and heat for 30 seconds. Stir, moving from edges to center. Repeat heating in 15-second intervals, stirring each time, until chocolate is almost fully melted but not exceeding 90ºF to avoid tempering issues.
  3. Prepare Molds: Ensure silicone or acrylic molds are clean and polished with a paper towel to prevent sticking.
  4. Coat Molds (Silicone): Paint a thin first layer of melted chocolate into the molds and refrigerate for 5 minutes. Apply a second, thicker coat especially around the rim and refrigerate another 5 minutes.
  5. Mold Chocolate (Acrylic): Warm the acrylic molds slightly to prevent temperature shocks. Pour melted chocolate at 90ºF into the molds, tap to release bubbles, then pour out excess chocolate to create a thin shell. Scrape top edges, invert molds onto parchment paper and let drain and partially set for about 5 minutes. Scrape excess again, then freeze molds for 5 minutes to help the chocolate contract and release easily.
  6. Remove Shells: Turn acrylic molds over onto a table to release chocolate shells; remove silicone shells from molds gently.
  7. Fill Bombs: Add 1 tablespoon of hot chocolate mix and mini marshmallows into half of the spheres.
  8. Seal Bombs: Pipe melted chocolate around the rim of one sphere half, then gently press the matching half on top to seal the hot chocolate bomb. Clean off any excess chocolate using a gloved hand or decorate by rolling the bombs in sprinkles.

Notes

  • Maintain chocolate temperature below 90ºF to avoid tempering issues; if exceeded, chocolate seeding tempering is required.
  • Polish molds before each use to ensure a shiny finish and easy release.
  • Acrylic molds should be warmed slightly to help chocolate release after freezing.
  • Store assembled hot chocolate bombs in a cool, dry place until ready to use.
  • Serve by dropping one bomb into a warm cup of milk and stirring until melted.

Find it online: https://meallora.com/how-to-make-delicious-hot-chocolate-bombs-easy-step-by-step-recipe/