Hot Chocolate Bombs Recipe (Print Version)
# Ingredients:
01 -
12 ounces high-quality semi-sweet chocolate bars or chips.
02 -
1/4 cup hot cocoa mix.
03 -
18 to 24 mini marshmallows.
04 -
Sprinkles for decorating (optional).
05 -
6 cups whole or 2% milk, for serving.
# Instructions:
01 -
Set up a double boiler. Chop chocolate and set 1/3 aside. Melt remaining 2/3 in double boiler until no hotter than 100°F. Remove from heat, add reserved chocolate in 3 parts until temperature is 88-91°F.
02 -
Drop 1 tablespoon tempered chocolate into each mold well. Brush up sides. Let harden 5-15 minutes. Add second coat and let harden 15-30 minutes.
03 -
Fill half the shells with cocoa mix, marshmallows and optional sprinkles. Paint chocolate on edges of unfilled shells and join to form spheres. Let set 30-45 minutes.
04 -
Drop 1 tablespoon chocolate in parchment cupcake liners, brush up sides. Let harden and add second coat. Let harden completely.
05 -
Add cocoa mix, marshmallows and optional sprinkles. Top with 1 tablespoon chocolate and smooth to seal. Let harden 30-45 minutes before removing from liners.
06 -
Optional: Drizzle with remaining chocolate and add sprinkles. Handle with gloves to prevent fingerprints.
07 -
Heat 1 cup milk until very hot. Pour into mug and add bomb. Let melt and stir to combine.
# Notes:
01 -
Can be made with silicone molds or parchment liners.
02 -
Chocolate must be properly tempered between 88-91°F.
03 -
Handle finished bombs with gloves to maintain appearance.