hot chocolate bombs

Simply drop one into a mug, pour hot milk over the top, and watch the shell melt away for a fun and festive new hot chocolate experience!

Homemade Hot Chocolate Bombs

chocolate candy melts

chocolate mix

Melt the chocolate candy melts until smooth in a microwave or double boiler. Add a heaping tablespoon of melted chocolate to each cavity of a round silicone mold, using the back of a spoon to spread it into an even layer.

Freeze the mold for 5-10 minutes to set the chocolate, then carefully remove the chocolate cups from the mold. Repeat if necessary to make twelve chocolate cups in total.

Fill half of them with a single serving of hot chocolate mix, along with any desired add-ins.

Attach the unfilled shells to the filled ones by melting the edge slightly, then placing the shells edge to edge to seal them together. Continue until you have six sealed hot chocolate bombs.

Decorate the bombs if desired, then put them back in the freezer for 5 minutes to set.

Store the finished hot chocolate bombs at cool room temperature.

Learn how to make these super cute Hot Chocolate Bombs that have been blowing up the internet! I walk you in detail step-by-step through the process with plenty of tips, photos, and a video!

Hot Chocolate Bombs

chocolate

cocoa mix

Mini marshmallows (if desired)

Sprinkles (if desired)

Other fillings (as desired (see post

Finely chop chocolate and place in a microwave-safe bowl. Heat in the microwave for 25 seconds.

Remove from the microwave and stir thoroughly, scraping the sides and bottom of the bowl with a rubber spatula. It will seem like basically nothing has happened, stir anyway.

Return chocolate to the microwave and heat for 15 seconds, remove and stir thoroughly again. Repeat until chocolate begins to melt. Once it starts to melt, start using your thermometer to watch the temperature of the chocolate. It is important that you heat the chocolate above 87F (30C) but keep the temperature below 91F (33C) to temper the chocolate so that it’s easy to work with and yields shells that are smooth and shiny. If you’re at or close to 90F (32C) and the chocolate still has some small clumps of unmelted chocolate in it, just keep mixing and it should melt. If it’s still not melting, heat in 5-second spurts.

Once your chocolate is in the right temperature range, use a spoon or paintbrush to thoroughly coat the entire inside of each sphere mold (make sure to get the edges!). If  chocolate starts to become firm, return it to the microwave, heating in 5-second spurts and stirring. Remember to keep it in that sweet spot!

Transfer to the refrigerator and chill for 5 minutes. Remove from the fridge and touch up any places where the chocolate is thin (especially the edges!) or any holes that may be in your coating.

Return to fridge again for another 5 minutes. Meanwhile, heat a small pan on the stovetop over low heat.

Remove chocolate from refrigerator and carefully remove from molds. Briefly touch the rim of one half-sphere on the surface of the pan until it just starts to melt (this will take only a second and gives you a smooth surface so your &quot;bomb&quot; will have a smooth seam).

Fill with two teaspoons of cocoa mix and mini marshmallows/other fillings, if desired.

Take another half-sphere and briefly touch the edge against the surface of the pan and immediately, carefully, but firmly press onto the edge of the filled half to form a full sphere. Hold for a second to give the chocolate a minute to harden

If desired, drizzle with additional chocolate (I used white chocolate) and sprinkles or other decorations.

To serve, place in a mug and then slowly pour steaming hot milk over the hot chocolate bomb (or just drop the cocoa bomb in a mug of steaming milk). I&#039;ve found that 8-10 oz of milk seems to be just the right amount.Enjoy! These make great gifts!

https://embed.mediavine.com/videos/htydjkljcxsgorkliji8

Learn how to make these super cute Hot Chocolate Bombs that have been blowing up the internet! In today's tutorial I'm walking you in detail step-by-step through the process with plenty of tips, photos, and a video!

Hot Chocolate Bombs Recipe, a fun and easy treat. Easy to make, full of chocolate and marshmallow goodness!

Hot Chocolate Bombs Recipe

oz Chocolate candy melts (makes 6-9 hot cocoa bombs)

Hot cocoa mix per bomb

Mini marshmallows

tbs Chocolate Chips per bomb

½ tsp Espresso Powder per bomb

tbs butterscotch chips per bomb

tbs Crushed Andes Mints per bomb

Dome silicone mold

White Candy Melts for decorating- optional

Melt

Place ½ of the chocolate candy melts in a microwave safe dish. Microwave at 50% power for 30 seconds, stir, and repeat until melted.

Mold

Spoon the melted candy melt into the silicon mold, creating a nice thick layer of chocolate that covers the entire area. Make sure to check the chocolate covered surface from all angles to ensure there aren’t any holes.

Harden

Refrigerate the silicon mold until the chocolate has set up completely (approx. 10-15 minutes).

Remove

Gently remove each chocolate dome from silicone mold.  Then repeat steps 1-4 with the remaining chocolate candy melts.

Fill

Fill half of all the chocolate shells with your preferred Hot Cocoa combination (see ingredients for options).

With either a hot plate or a hot fry pan, place an empty chocolate shell rim down and allow the edge to melt slightly.

Press

Stick the slightly melted edge against one of the filled chocolate shells and gently press together. You may need to smooth out the melted chocolate over the seam for it to seal.

Allow each hot chocolate bomb to set up completely, then drizzle melted white candy melts over them if desired.

Enjoy

Enjoy by pouring hot milk over the Hot Cocoa Bomb so it melts, then stir and enjoy!

https://embed.mediavine.com/videos/cn8usbkyvkhami16xmwk

Fill hollow chocolate spheres with either hot cocoa mix or chocolate ganache and lots of mini marshmallows. Then pop them into a mug of hot milk and stir to create delicious hot chocolate.

hot cocoa mix or chocolate ganache

optional, sprinkles, colored sugar, edible glitter, or other toppings

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

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

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.

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

If the chocolate is thick you can leave the molds upright to chill. If the chocolate is thin it&#039;s best to turn the mold upside down and set it on a parchment paper-lined baking sheet.

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.

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.

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

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

Sprinkle mini marshmallows over top.

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

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.

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

Hot Chocolate Bombs are chocolate spheres filled with homemade chocolate milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.

(133 grams) granulated sugar

cocoa powder

salt

chocolate chips

chocolate milk powder, (divided)

mini marshmallows, (divided)

silicone chocolate bomb mold

Make chocolate milk powder.

To get started, get out a jar with a lid or a food processor.

Combine sugar, cocoa powder, and salt.

Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. Store in a sealed container in a cool, dry place.

Chocolate Milk Powder

Melt chocolate. Bring half a pot of water to a simmer.

Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.

Place a heat-safe bowl on top of the pot of water.

Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.

Add chocolate chips to the bowl. Stir until melted.

Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.

Melting Chocolate--Double Boiler Method

Add melted chocolate to each mold. Spread the chocolate up the sides of each mold.

Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)

Freeze chocolate molds for 10 minutes.

Freeze the chocolate for 10 minutes, or until completely set.

Carefully remove chocolate cups.

Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.

Chocolate Molds

Assemble. Fill three halves with chocolate milk powder and marshmallows.

Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.

Melt rims of other three halves of chocolate spheres.

Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.

Cover filled half with another half.

With gloves on (so you don&#039;t leave fingerprints) cover each filled chocolate half with an empty half, sealing it.

Decorate.

Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.

Place chocolate bomb into a mug. Slowly pour 1 1/2 cups hot milk over top.

To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

Assembling Hot Chocolate Bombs

https://embed.mediavine.com/videos/zbc3wrsaf3tdjazd8rdc

How to make Hot Chocolate Bombs filled with marshmallows and easy to customize. Don&#039;t forget to check out my step by step photos and tips above!

Hot Chocolate Bomb

semi-sweet chocolate

chocolate milk powder (divided)

mini marshmallows (divided)

Chop chocolate and melt in a double boiler or with your microwave using 30 second bursts, storring in between. You can temper the chocolate if you're making these In advance or want that shiny surface but it is not a must.

Add a spoonful of melted chocolate to your hemispherical mold and use a spoon or brush to create an even layer of chocolate all the way up to the edge. Freeze for about ten minutes.

Warm a pan over medium heat for about 30 seconds then remove from heat and carefully remove the now set chocolate from the mold . Gloves are handy of avoiding fingerprints at this stage.  Carefully melt the edge on the pan and place in a cupcake paper or round cookie cutter to hold in place.

Add two tablespoons of cocoa powder to the base then top with a mound of marshmallows.  Melt the bottom of another shell and place on the base. Press down gently and pipe a very thin line of melted chocolate onto the joint to seal the two halves. Smooth with your finger or a small knife.

Decorate with a drizzle or dark or white chocolate and sprinkles if desired.  Repeat for the remaining chocolates.

Gift these gorgeous hot chocolate bombs to family and friends. Encased in chocolate and filled with mini marshmallows, simply stir into hot milk to serve

Hot chocolate bombs

dark chocolate, melted

chocolate powder

mini marshmallows

Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they’re all covered – don’t worry about being too precise.

Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.

Brush the second layer of chocolate in the moulds so they’re evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.

Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.

To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

Everything you love about hot chocolate but as the best cookie, you’ll ever eat!

Fudgy Hot Chocolate Cookies with Marshmallow Filling

light brown sugar, packed

Xl egg

Xl egg yolk

chocolate extract

all-purpose flour

dutch processed cocoa powder

baking powder

butter, unsalted and melted

mini chocolate chips

marshmallow bits

marshmallows

Place the fresh regular marshmallows in the freezer.

Preheat the oven to 350 F and line a cookie sheet with parchment paper.

Add the egg, egg yolk, and brown sugar to a bowl. Beat until light and creamy. Add in the chocolate extract and mix until combined.

In another bowl, add the flour, hot chocolate mix, dutch processed cocoa powder, salt, and baking powder. Whisk to combine.

Add the dry ingredients into the egg mixture and mix until almost fully incorporated. If desired, you can use a mixer fitted with the paddle attachment to combine. Or, just use a spatula. Add in the melted butter, and mix to incorporate.

Add the chocolate chips and marshmallow bits in and using a spatula, mix to evenly incorporate.

Grab the frozen marshmallows from the freezer and slice them in half (if not already sliced). Using a large cookie scoop, scoop up about 3 tablespoons of cookie dough.

With damp hands, place the cookie dough into your hand and make an indent in the middle pressing the dough outwards.

Place half of a frozen marshmallow into the cookie well/indent and then form the rest of the dough around the marshmallow, closing it up. Repeat until all of the dough is used up.

Add the dough balls to the prepared baking sheet leaving 2&#8243; apart. Bake for 11-14 minutes or until the cookie is set but still slightly soft. They will firm up while cooling.

Allow the cookies to rest on the tray for at least 10 minutes before transferring them to a cooling rack. Cool completely before storing in an air-tight container.

What an amazing cookie. The way you laid that marshmellow in the middle is brilliant. It reminds me of how did the get the caramel in the Cadbury chocolate bar! Lol! I can only imagine how decadent these are! Well done!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1606772513/fowemt2nqcqdl0fbklmd.mp4

Everything you love about hot chocolate but as the best cookie, you’ll ever eat! Fudgy, decadent, and with a soft marshmallow filling!

Homemade hot chocolate bombs and steaming hot milk combine to make a delicious mug of hot cocoa. A fun afternoon project with the kids and a great homemade gift idea for the holidays! (Stovetop and microwave directions included.)

Homemade Hot Chocolate Bombs Recipe

hot chocolate bomb

hot milk*

semi-sweet* baking chocolate, chopped (or 1 cup chocolate chips)

TBSP cocoa mix

mini marshmallows (about 3/8 cup or 6 TBSP)

white* baking chocolate, (or ½ cup white chocolate chips) for topping (optional)

STOVETOP: Create a double boiler by setting a...

STOVETOP: Create a double boiler by setting a bowl over a pot of boiling water. Place 6 ounces chopped semi-sweet baking chocolate, (or 1 cup chocolate chips) into the top bowl. Stir often until chocolate is melted. MICROWAVE: Place chocolate in a microwave safe bowl. Heat the chips on high in 15 second intervals stopping between each interval to stir. Continue to heat until chocolate is melted.

Add a large spoonful of the melted chocolate...

Add a large spoonful of the melted chocolate into each of the 6 cavities in your silicone chocolate bomb mold. Smooth the chocolate up the sides of the mold with the back of a spoon making sure to completely coat the sides of each cavity.

Refrigerate or freeze for a few minutes to...

Refrigerate or freeze for a few minutes to set.

Reheat the chocolate if necessary, then repeat the...

Reheat the chocolate if necessary, then repeat the process by adding another spoonful of melted chocolate into each of the chilled mold cavities. Return the mold to the refrigerator or freezer to set.

Remove the half rounds of set chocolate from...

Remove the half rounds of set chocolate from the molds. Don't force them! They should come out pretty easily.

Fill each of the three bottom half rounds...

Fill each of the three bottom half rounds with 2 tablespoons of hot cocoa mix and 12 mini marshmallows.

STOVETOP: Heat a plate over the pot of...

STOVETOP: Heat a plate over the pot of boiling water until warm enough to melt chocolate. MICROWAVE: Heat a microwave safe plate for a few seconds, until warm enough to melt chocolate.

Working with one bomb at a time, press...

Working with one bomb at a time, press one of the top half rounds against the heated plate to slightly melt the rim. Place the empty half round over the filled bottom half round to seal. Repeat with the remaining two chocolate bombs.

If your seams are not tight enough or...

If your seams are not tight enough or if they look messy, warm a spoon (dipping it in the hot water or run it under a hot faucet) then run back of the spoon along the seam to melt the chocolate and seal the edge.

OPTIONAL: Melt the white chocolate chips (use the...

OPTIONAL: Melt the white chocolate chips (use the same method as step 1) then drizzle over the filled chocolate bombs. Return to the refrigerator or freezer to set.

Heat the milk either on the stovetop or...

Heat the milk either on the stovetop or in the microwave, being careful not to burn or scald it.

Place one hot chocolate bomb into you favorite...

Place one hot chocolate bomb into you favorite large cup or mug. Pour the hot milk over the ball. The hot chocolate bomb should burst open, releasing the hot cocoa and marshmallows. Stir until smooth and enjoy.

Hot chocolate is so much more fun when you make it with Hot Cocoa Bombs! Learn how to make hot cocoa bombs in all kinds of flavors to give as a gift with this easy-to-follow guide.

Hot Cocoa Bombs

oz Ghirardelli milk (dark

milk

In a microwave safe bowl, melt chocolate according to the package.  Stir until smooth.

Place the silicone mold on a cookie sheet, jelly roll pan, or something that will support your mold and can be placed into the freezer.  

Put about ½-1 Tablespoon of melted chocolate into the well of the silicone mold. Using the back of a spoon, push the chocolate up the sides until the entire mold is covered with a layer of chocolate.  (When I was doing this step, I thought of the circle like a clock face and I pushed the chocolate up to each number.  This helps make sure the sides get covered.) Pay special attention to the sides making sure the chocolate completely covers the mold. You can even tilt the mold slightly as you are using the back of the spoon to coat the mold - it helps with the visibility of the mold.  

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