Description
This delightful Chocolate Bomb recipe guides you through creating festive, melt-in-your-mouth chocolate spheres filled with hot cocoa mix, mini marshmallows, and sprinkles. Perfect for a cozy treat, these chocolate bombs add a fun and interactive twist to your hot chocolate experience.
Ingredients
Chocolate Base
- 12-16 oz. high quality chocolate (dark, milk, or white)
Filling
- 6 tablespoons hot cocoa mix
- 1 cup pink mini marshmallows
- festive sprinkles
Additional
- red or pink food coloring (optional, for white chocolate)
Instructions
- Chop the chocolate: Finely chop the chocolate into the smallest possible pieces to ensure even melting.
- Melt initial chocolate portion: Place two-thirds (about 8 oz.) of the chopped chocolate into the top of a double boiler or a glass/metal mixing bowl.
- Heat and melt: Heat an inch of water to a simmer in a small pot on the stovetop. Place the bowl with chocolate over the simmering water, ensuring it does not touch the water. Stir continuously with a spatula as the chocolate begins to melt.
- Temperature control: Carefully regulate the temperature to not exceed 120°F for dark chocolate or 105°F for milk/white chocolate. Remove from the heat as soon as most chocolate is melted but with some pieces remaining.
- Complete melting off heat: Stir the chocolate off the heat until smooth. Gradually add the remaining third of chopped chocolate pieces, stirring until fully melted.
- Cool the chocolate: Continue stirring until the chocolate cools down to 82°F, preparing for tempering.
- Reheat slightly: Place the bowl back over simmering water and gently reheat until the chocolate is smooth and liquid, maintaining 88-90°F for dark chocolate or 85-88°F for milk/white chocolate. Keep temperature within this range throughout molding.
- Color the chocolate (optional): For pink chocolate bombs, add a drop of red or pink food coloring to the melted white chocolate and mix thoroughly right before molding.
- Mold the chocolate shells: Spread a thin layer of the melted chocolate evenly inside each cavity of a sphere mold. Refrigerate for 3-4 minutes to set.
- Remove chocolate halves: Carefully pop each hardened half-sphere out of the mold.
- Prepare workspace and heat edges: Heat a small plate in the microwave or a cast iron pan. Have your hot cocoa mix and marshmallows ready to work quickly.
- Assemble the chocolate bombs: Briefly melt the edge of one chocolate half on the heated plate, fill with 1 tablespoon of hot cocoa mix, mini marshmallows, and sprinkles. Melt the edge of the matching half and seal both halves together to form a sphere.
- Decorate: Drizzle melted chocolate over the tops and add sprinkles or other decorative touches as desired.
- Serve: Place one chocolate bomb in a mug. Pour 6-8 oz. of steaming milk over it to melt the shell and enjoy your hot chocolate.
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- Be precise with temperature control during tempering to ensure shiny, crisp chocolate shells.
- If using white chocolate, adding food coloring before molding is the best time to tint the chocolate.
- Work quickly when sealing the chocolate halves to prevent them from cooling and hardening prematurely.
- Store assembled chocolate bombs in an airtight container in a cool, dry place until ready to use.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American