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hot chocolate bombs recipe



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Prep Time: 30 minutes

Servings: 6


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Step 1

If using a polycarbonate half-sphere mold, a single cavity silicone mold, or a plastic ornament mold, fill the mold with chocolate.

Step 2

Tap the mold a few times to allow air bubbles to come to the surface and pop.

Step 3

Invert the mold over a bowl of chocolate and tap the side of the mold allowing the excess chocolate to drain out of the cavities.

Step 4

Scrape off the excess chocolate using a metal spatula or bench scraper to clean the edges of the chocolate.

Step 5

If the chocolate is thick you can leave the molds upright to chill. If the chocolate is thin it's best to turn the mold upside down and set it on a parchment paper-lined baking sheet.

Step 6

If using pure chocolate and your room is cool you can allow your chocolate to air dry or you can chill it in the refrigerator until hardened, 5-10 minutes. If using compound chocolate (candy melts) place the mold in the freezer for 3-5 minutes until the chocolate hardens.

Step 7

If using a silicone mold with multiple cavities, fill about 1/3rd of a cavity with chocolate, and use a brush to paint the chocolate up the sides of the mold. Chill and if needed add a second coat of chocolate around the top edge.

Step 8

Make a total of 12 chocolate half-spheres and reserve the remaining chocolate for drizzling.

Step 9

Fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix or chocolate ganache.

Step 10

Sprinkle mini marshmallows over top.

Step 11

Heat a skillet over low heat for 20-30 seconds.

Step 12

Melt the top edge of one of the empty chocolates and place it over top of a filled chocolate. Press gently to seal the two pieces together.

Step 13

Drizzle chocolate over top of your hot chocolate bombs and decorate with sprinkles or other fun toppings.

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