Hot Chocolate Bombs

Step 1

Finely chop your chocolate using a sharp chefs knife

Step 2

Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)

Step 3

Stir the chocolate, moving the chocolate that is on the outside, towards the center.

Step 4

Heat again for 15 seconds and stir again.

Step 5

Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)

Step 6

Make sure your molds are clean by polishing them with a paper towel

Step 7

Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes

Step 8

Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.

Step 9

Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows

Step 10

Pipe some melted chocolate around the rim and attach the second sphere on top. Pressing gently to seal.

Step 11

Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.

Step 12

Chop your chocolate finely with a sharp chefs knife

Step 13

Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)

Step 14

Stir the chocolate, moving the chocolate that is on the outside, towards the center.

Step 15

Heat again for 15 seconds and stir again.

Step 16

Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)

Step 17

Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.

Step 18

Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.

Step 19

Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.

Step 20

Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.

Step 21

Scrape off the excess chocolate from the top of the mold back into the bowl.

Step 22

Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.

Step 23

Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.

Step 24

The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.

Step 25

Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.

Step 26

Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.

Step 27

Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.

Step 28

Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!