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Delicious Hot Chocolate Bombs Recipe

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  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 3 hot chocolate bombs

Description

Create delicious and visually stunning hot chocolate bombs filled with chocolate milk powder and marshmallows. This fun recipe guides you through making your own chocolate shells, assembling the bombs, and enjoying a cozy, indulgent cup of hot cocoa perfect for chilly days or gifting.

Ingredients

Chocolate Milk Powder

  • ⅔ cup (133 g) granulated sugar
  • ⅓ cup (39 g) cocoa powder
  • 1 pinch kosher salt
  • 6 tablespoons chocolate milk powder, divided
  • 3 tablespoons mini marshmallows, divided

Chocolate Shell

  • 1 cup (168 g) semi-sweet chocolate chips

Instructions

  1. Make Chocolate Milk Powder: In a jar with a lid or a food processor, combine granulated sugar, cocoa powder, and kosher salt. Shake or process until well mixed. Store this blend in a sealed container in a cool, dry place.
  2. Melt Chocolate Using Double Boiler: Fill a medium pot halfway with water and bring it to a simmer over low heat. Place a heat-safe bowl over the pot, ensuring the bowl bottom does not touch the water. Add the semi-sweet chocolate chips to the bowl and stir continuously with a rubber spatula until the chocolate is fully melted and smooth. Remove the bowl from heat but leave the pot with water for later use.
  3. Form Chocolate Shells in Mold: Spoon a heaping amount of melted chocolate into each cavity of a six-cavity silicone chocolate bomb mold. Use the spoon to spread chocolate evenly up the sides of each mold, ensuring full coverage. Save any extra melted chocolate for later use. Place the mold in the freezer for 10 minutes to set.
  4. Remove Set Chocolate Cups: Carefully pop out the hardened chocolate cups from the mold and place them on a parchment-lined baking sheet.
  5. Fill Chocolate Shells: Take three of the chocolate cups and fill each with 2 tablespoons of the prepared chocolate milk powder and 1 tablespoon of mini marshmallows.
  6. Melt Rims of Remaining Chocolate Halves: Place the other three chocolate shell halves on a separate baking sheet. Warm the pot with simmering water used earlier, place the baking sheet on top, and allow the rims to slightly melt for sealing.
  7. Seal Hot Chocolate Bombs: Wearing gloves to avoid fingerprints, carefully place the melted rim halves over the filled halves, pressing gently to seal them into complete spheres.
  8. Decorate and Store: Use extra melted chocolate, sprinkles, or candies to decorate the bombs as desired. Use immediately or store at room temperature and consume within 24 hours for best freshness.
  9. Serve Hot Chocolate Bomb: Place one chocolate bomb in a mug and slowly pour 1½ cups of hot milk over it. Stir as the bomb melts in the milk, releasing the chocolate and marshmallows. Enjoy your rich, homemade hot chocolate!

Notes

  • Be careful when melting the chocolate; avoid overheating to prevent burning.
  • Use gloves when sealing the bombs to prevent smudges.
  • Chocolate bombs are best consumed within 24 hours of assembly for optimal texture.
  • Store in a cool, dry place to prevent melting or blooming.
  • Feel free to customize fillings with flavored cocoa powders or different types of marshmallows.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/delicious-hot-chocolate-bombs-recipe/