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Hot Chocolate Bombs

These chocolate bombs pop open with hot milk and make a cup of hot chocolate
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 26 minutes
Course Beverage
Cuisine American
Servings 4
Calories 470 kcal

Equipment

  • 1 2 1/2-inch half-sphere silicon mold (This recipe will make 8 half-spheres or 4 finished balls)

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 8 tablespoons hot chocolate mix
  • 8 tablespoons mini marshmallows
  • ¼ cup white chocolate chips
  • pink gel food coloring
  • vegetable oil

Instructions
 

  • In a microwave-safe dish, heat 1 cup of chocolate for 30-second intervals until melted, stirring after each interval.
  • Use a spoon to paint the inside of the spheres with the melted chocolate. Take care to paint chocolate all the way to the edge of the mold. Gravity may pull the chocolate from the top edges of the mold, so check after coating all the half-spheres to ensure the chocolate reaches the edge. If there are thin spots of chocolate, recoat them because thin spots can easily break. You do not have to grease the mold.
  • When all of the half-spheres are "painted" with chocolate, place the mold in the refrigerator to harden the chocolate. This will take 5-10 minutes or longer.
  • When the chocolate hardens, remove it by peeling the mold away from the chocolate. Then press the bottom of the mold to release the chocolate half sphere, being careful not to break the chocolate.
  • Add 2 tablespoons of hot chocolate powder and 2 tablespoons of marshmallows to half the spheres.
  • Heat a non-stick frying pan until it is warm enough to melt chocolate, but not too hot. Place an empty half-sphere in the pan, rim-side down, until the chocolate edge starts to melt. This will only take a couple of seconds. Remove the half-sphere from the pan and place it on a half-sphere already filled with hot chocolate. The melted edge will act as chocolate glue, sealing the sphere. Add leftover melted chocolate from the pan to seal holes around the edge. Wipe off any extra chocolate.
  • Melt the white chocolate in the microwave for 30-second intervals, stirring after each interval. Add pink gel food coloring to the chocolate until the desired color is achieved. Add a few drops of vegetable oil to the chocolate to thin it for piping. Place the chocolate in a plastic resealable sandwich bag and snip off a small corner for piping.
  • Using a back and forth motion, pipe stripes onto 1 ball one at a time. Repeat for all the balls.
  • To serve, place a ball in a large mug. Slowly pour 1 1/4 to 1 1/2 cups of hot milk on top of the ball, melting it with the milk. If the sphere doesn't fully melt and the marshmallows pop out, use a spoon to rotate the ball to melt it further, allowing the marshmallows to pop out of the ball.

Notes

Supple List

Click here for a list of supplies, instructions, and photos on how to make hot chocolate bombs.

Gel Coloring

  1. I used Wilton gel food coloring in pink.
  2. Do not use liquid food coloring, or it can cause the chocolate to seize or become hard and unworkable.

How to Adjust the Sweetness

  1. Use more or less milk to adjust the sweetness to your taste.
  2. Reduce the amount of hot chocolate in the sphere. Then adjust the milk to taste.

Heart-Shaped Hot Chocolate Bombs

To make heart-shaped bombs:
  1. Use 2 to 2 1/2-inch heart-shaped silicone molds.
  2. Make the top of the heart by painting chocolate in one of the molds.
  3. Then paint just the bottom of a heart-shaped mold to form a flat surface. Chill.
  4. After the chocolate pieces are chilled to harden, remove them from the molds and fill the heart with hot chocolate ingredients. Heat a small amount of dark chocolate and use it to paint around the edge of the heart shape.
  5. Place the (flat) heart-shaped chocolate onto the melted chocolate to glue the bottom of the heart in place.
  6. Use extra melted chocolate to seal any holes in the seam.

White Chocolate Bombs

  1. The directions for white chocolate bombs are the same as dark chocolate.
  2. Measure out 1 1/4 cups of white chocolate.
  3. Set aside 1/4 cup for decorating the tops of the bombs.
  4. Use the same color of pink gel coloring for both the balls and decorative stripes. Add more pink gel to the chocolate you plan to use for the decorative stripe decoration.
  5. Use either white hot chocolate mix or regular hot chocolate mix in these chocolate bombs.

Optional Flavors

Make the hot chocolate shells as described above. Then add any of the following flavors:

Spicy Mexican Hot Chocolate

Add a pinch of cayenne powder and chili powder and 1/8 teaspoon of cinnamon to each ball. Add extra spices to taste after mixing up the hot chocolate.

Peppermint Hot Chocolate

Add 1 tablespoon of finely crushed peppermint hard candy to each ball.

Salted Caramel Hot Chocolate

Add 1 or 2 sliced caramel cubes and a pinch of coarse-grain salt to each ball. Slicing the caramel helps it to melt more easily.

Orange Hot Chocolate

Add 2 or 3 drops of food-grade orange essential oil to the melted chocolate, and stir before painting the chocolate in the molds. Always taste test to determine if the flavor is right for you.
DO NOT use an orange extract in the melted chocolate because it contains water that can seize the chocolate and make it unusable.

Nutrition

Calories: 470kcalCarbohydrates: 71gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 4mgSodium: 292mgPotassium: 225mgFiber: 4gSugar: 54gVitamin A: 24IUVitamin C: 0.1mgCalcium: 74mgIron: 3mg
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