Hot Chocolate Bombs
Crisp chocolate shells packed with cocoa mix that burst open in hot milk.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Soy
These hollow chocolate spheres hide cocoa powder, mini marshmallows, and chocolate chips, melting open into a rich mug of hot cocoa when hot milk is poured over them. Tempering the chocolate gives the shells a glossy snap and helps them hold their shape at room temperature. They make a striking homemade gift or a fun cold-weather treat for kids and adults alike.
Ingredients
- 16 ounces semisweet chocolate, chopped
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 cup mini chocolate chips
- 2 tablespoons crushed peppermint candies, for garnish
Method
-
Melt two-thirds of the chopped chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth and it reaches 115°F.
-
Remove from heat and stir in the remaining chocolate a little at a time until melted and the chocolate cools to 82°F, then gently rewarm to 88-90°F to temper.
-
Spoon about 1 tablespoon of tempered chocolate into each cavity of a 6-cavity silicone half-sphere mold, then use a pastry brush or the back of a spoon to coat the sides evenly, leaving no thin spots.
-
Invert the mold onto parchment paper to let excess chocolate drip out, then scrape the tops flat with an offset spatula and chill until fully set.
-
Carefully unmold the 12 chocolate half-spheres, handling them gently by the edges to avoid fingerprints.
-
Warm the rim of a metal spatula or a small skillet over low heat, then briefly touch the edge of one half-sphere to melt it slightly and press it onto a plate to smooth the rim.
-
Fill six of the half-spheres with 2 to 3 tablespoons each of cocoa powder, sugar, salt, mini marshmallows, and mini chocolate chips, dividing evenly.
-
Warm the rim of an empty half-sphere on the heated spatula and press it onto a filled half-sphere to seal, holding for a few seconds until the seam bonds; repeat to seal all six bombs.
-
Melt the reserved chocolate scraps if needed and drizzle over the sealed bombs to decorate, then sprinkle with crushed peppermint candies before the chocolate sets.
-
Let the decorated bombs set at room temperature or in the refrigerator until firm, about 10 minutes, before storing in an airtight container.
-
To serve, place a bomb in a mug and pour 8 to 10 ounces of hot steamed milk over it, stirring as the shell melts and releases the cocoa filling.
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Hot Chocolate Bombs
These hollow chocolate spheres hide cocoa powder, mini marshmallows, and chocolate chips, melting open into a rich mug of hot cocoa when hot milk is poured over them. Tempering the chocolate gives the shells a glossy snap and helps them hold their shape at room temperature. They make a striking homemade gift or a fun cold-weather treat for kids and adults alike.
1 hr 30 min 6 bombs 420 cal
Ingredients
- 16 ounces semisweet chocolate, chopped
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 cup mini chocolate chips
- 2 tablespoons crushed peppermint candies, for garnish
Method
- 1
Melt two-thirds of the chopped chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth and it reaches 115°F.
- 2
Remove from heat and stir in the remaining chocolate a little at a time until melted and the chocolate cools to 82°F, then gently rewarm to 88-90°F to temper.
- 3
Spoon about 1 tablespoon of tempered chocolate into each cavity of a 6-cavity silicone half-sphere mold, then use a pastry brush or the back of a spoon to coat the sides evenly, leaving no thin spots.
- 4
Invert the mold onto parchment paper to let excess chocolate drip out, then scrape the tops flat with an offset spatula and chill until fully set.
- 5
Carefully unmold the 12 chocolate half-spheres, handling them gently by the edges to avoid fingerprints.
- 6
Warm the rim of a metal spatula or a small skillet over low heat, then briefly touch the edge of one half-sphere to melt it slightly and press it onto a plate to smooth the rim.
- 7
Fill six of the half-spheres with 2 to 3 tablespoons each of cocoa powder, sugar, salt, mini marshmallows, and mini chocolate chips, dividing evenly.
- 8
Warm the rim of an empty half-sphere on the heated spatula and press it onto a filled half-sphere to seal, holding for a few seconds until the seam bonds; repeat to seal all six bombs.
- 9
Melt the reserved chocolate scraps if needed and drizzle over the sealed bombs to decorate, then sprinkle with crushed peppermint candies before the chocolate sets.
- 10
Let the decorated bombs set at room temperature or in the refrigerator until firm, about 10 minutes, before storing in an airtight container.
- 11
To serve, place a bomb in a mug and pour 8 to 10 ounces of hot steamed milk over it, stirring as the shell melts and releases the cocoa filling.