hot cocoa bombs

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.

Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs - filled with salted caramel for the perfect rich cup of hot cocoa!

Salted Caramel Hot Chocolate Bombs Recipe

dark chocolate

mini marshmallows

caramels

Coarse sea salt

There are 3 methods for melting chocolate. This is the quick and easy way. To temper your chocolate, which will make a smooth and shiny chocolate best for making candies, follow chocolate tempering instructions in the post above.Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments, stirring between each.  When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.

Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each sphere of the candy mold.  Apply two thin coats or one thicker coat, about ⅛” thick.

Use a spatula or knife to clean up any excess chocolate on the surface of the mold.

Place the mold in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.

Gently pop the molded chocolate from the silicone mold.  Use gloved hands to prevent fingerprints on the chocolate.

Spoon 2-3 teaspoons of hot cocoa mix powder into one side of each sphere half.  Add a caramel, a pinch of sea salt, and as many mini marshmallows as you can.

Heat an empty plate in the microwave for about a minute and place it next to your work space.

Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim.  Quickly press the melted rim against the rim of the other half to seal the sphere together.

You could also paint a bit of melted chocolate on the edge to glue the two sides together, but this looks messy, in my opinion.

Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag.  Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).

Drizzle the chocolate over the top of each hot chocolate sphere for decoration and immediately add a pinch of salt to the top.

Serving:  To serve, place a hot chocolate bomb in a mug.  Pour 8 oz. of steamed milk over the chocolate.  Stir and drink.

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Top 4 hot cocoa bombs recipes from across the web

The most viewed hot cocoa bombs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Chocolate Bombs

Hot Chocolate Bombs Recipe

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Salted Caramel Hot Chocolate Bombs ...

The most viewed hot cocoa bombs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine