September 22, 2022
Review RecipeHot Chocolate Bombs
Our hot chocolate bombs are spheres of rich chocolate and fluffy marshmallows that are a fun idea to make a delicious cup of hot cocoa.
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These delicious, rich hot chocolate bombs are the perfect cold weather treat. Chocolate is poured into a mold, and marshmallows and hot chocolate mix are sealed inside, ready to be melted by warm milk to create a yummy surprise!
Hot Chocolate Bombs Ingredients
You’ll need:
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
- ¼ cup white chocolate chips
You’ll also need:
- 2-inch sphere silicone candy mold
- Candy or digital thermometer
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE: Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
SPRINKLES: Add some extra flair by adding sprinkles inside the spheres or by decorating the exterior.
FLAVOR: Add a drop of peppermint extract for a tasty treat. You could also add crushed candy canes inside the chocolate bombs for an even more minty flavor.
OREO: You could also add crushed Oreos to these for a cookies and cream taste.
SEA SALT: Sprinkle sea salt on the outside for a new, satisfying layer of flavor.
CHIPS: Use butterscotch or peanut butter chips for more flavor combination options.
MOLDS: While I recommend using a sphere, you could also experiment with other shaped molds for extra fun.
HOT COCOA: There are plenty of different flavors of hot chocolate powder available, so you can get creative with the flavor you use.
How To Make This Hot Chocolate Bombs Recipe
STEP ONE: Chop the chocolate chips as finely as possible, which will aid in more even melting.
STEP TWO: Place 5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave-safe bowl. Microwave on the defrost setting in 15-second intervals, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for semi-sweet chocolate should be between 100 to 113°F at this point and not hotter than 120°F.
OUR RECIPE DEVELOPER SAYS
Temperatures for tempering the chocolate will be different for milk or white chocolate.
STEP THREE: Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 85°F.
STEP FOUR: Place chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 90°F and make it fluid for molding.
PRO TIP:
The heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.
STEP FIVE: Use a paintbrush or the back of a spoon (a soup spoon works great) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16-inch and ⅛-inch thickness.
STEP SIX: Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
STEP SEVEN: Place the mold in the refrigerator for 3 to 5 minutes until the chocolate sets.
STEP EIGHT: Gently pop the molded chocolate from the silicone mold.
PRO TIP:
Use gloves to limit the fingerprints on the chocolate.
STEP NINE: Spoon 1½ teaspoons of hot cocoa powder into one side of each sphere half. Add as many mini marshmallows as you can.
STEP TEN: Heat an empty plate in the microwave for about a minute and place it next to your workspace.
STEP ELEVEN: Place the empty half of each sphere, open side down onto the warm plate for just a couple of seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
STEP TWELVE: You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
STEP THIRTEEN: Place white chocolate chips in a piping bag or Ziploc bag. Microwave in 20-second increments, squishing the chocolate within the bag until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
STEP FOURTEEN: Drizzle the white chocolate over the top of the hot chocolate spheres for decoration.
How To Serve
To serve, place a hot chocolate bomb in a mug. Pour 8 ounces of steamed milk over the chocolate. Stir and drink up! Serve with our famous Doubletree cookies or peanut butter brownies for an irresistible treat.
These would make the perfect gift for a chocolate lover during the holiday season. Place in a cupcake liner in the bottom of a cellophane bag and tie it with a pretty ribbon.
Our hot chocolate on a stick and hot chocolate mix are two more fun ways to have a hot chocolate treat any time the craving hits.
MORE HOT CHOCOLATE RECIPES
Storage
AT ROOM TEMPERATURE: Store hot chocolate bombs in an airtight container or bag in a dry cool place for up to two weeks.
IN THE FREEZER: You can also freeze hot chocolate bombs for up to three months.
Our hot chocolate bombs are spheres of rich chocolate and fluffy marshmallows that are a creative, fun way to get your chocolate fix in cold weather. They’re perfect for sharing and make a great gift!
FREQUENTLY ASKED QUESTIONS
How do I store these bombs?
This hot chocolate bomb recipe can be kept at room temperature for up to two weeks or in the freezer for up to three months.
Do you add milk or hot water to hot chocolate bombs?
Both options will result in a delicious warm drink. Using warm milk will result in a richer and creamier treat.
How do you use hot cocoa bombs?
You will place the bomb in a mug and pour hot milk over it, causing the chocolate sphere to “explode,” melt and turn into a delicious cup of hot chocolate.
More Recipes You’ll Love
- Frozen Hot Chocolate
- Homemade Hot Chocolate
- Instant Pot Hot Chocolate
- Crockpot Peppermint Hot Chocolate
Hot Chocolate Bombs
Our hot chocolate bombs are spheres of rich chocolate and fluffy marshmallows that are a fun idea to make a delicious cup of hot cocoa.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8
Equipment
- 2-inch sphere silicone candy mold
- Candy or digital thermometer
Ingredients
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons hot cocoa mix
- ¾ cup mini marshmallows
- ¼ cup white chocolate chips
Instructions
- Chop chocolate chips as finely as possible, which will aid in more even melting.
- Place 5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave-safe bowl. Microwave on the defrost setting in 15-second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for semi-sweet chocolate should be between 100 to 113°F at this point and not hotter than 120°F.
- Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 85°F.
- Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 90°F and make it fluid for molding.
- Use a paintbrush or the back of a spoon (a soup spoon works great) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16-inch and ⅛-inch thickness.
- Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
- Place the mold in the refrigerator for 3 to 5 minutes until the chocolate sets.
- Gently pop the molded chocolate from the silicone mold.
- Spoon 1½ teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can.
- Heat an empty plate in the microwave for about a minute and place it next to your work space.
- Place the empty half of each sphere, open side down, onto the plate for just a couple of seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
- You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
- Place white chocolate chips in a piping bag or Ziploc bag. Microwave in 20-second increments, squishing the chocolate within the bag until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
- Drizzle the white chocolate over the top of each hot chocolate sphere for decoration.
Serving
- To serve, place a hot chocolate bomb in a mug. Pour 8 ounces of steamed milk over the chocolate. Stir and drink up!
Video
Notes
- Temperatures for tempering the chocolate will be different for milk or white chocolate.
- The heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.
- Use gloves to limit fingerprints on the chocolate.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 177mg | Fiber: 3g | Sugar: 21g | Vitamin A: 17IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 2mg
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Comments
Gloria says
I love these! They make an impressive gift, too!