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Homemade Hot Chocolate Bombs Recipe

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Hot Chocolate Bombs are a fun and delicious treat where hollow chocolate spheres are filled with chocolate milk powder and mini marshmallows. When placed in hot milk, the bomb melts and releases a rich, creamy hot chocolate, perfect for cozy moments and gifting.

Ingredients

Scale

Chocolate Milk Powder Mix

  • ⅔ cup (133 g) granulated sugar
  • ⅓ cup (39 g) cocoa powder
  • 1 pinch kosher salt

Chocolate Bombs

  • 1 cup (168 g) semi-sweet chocolate chips
  • 6 tablespoons chocolate milk powder (divided)
  • 3 tablespoons mini marshmallows (divided)

Tools

  • 1 silicone chocolate bomb mold

Instructions

  1. Prepare Chocolate Milk Powder: In a jar with a lid or a food processor, combine granulated sugar, cocoa powder, and kosher salt. Shake or pulse until fully mixed, then store in a sealed container in a cool, dry place.
  2. Melt Chocolate Using Double Boiler Method: Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top, ensuring it doesn’t touch the water. Add chocolate chips and stir continuously with a rubber spatula until completely melted and smooth. Remove bowl from heat but keep water simmering for later use.
  3. Form Chocolate Shells: Spoon a heaping amount of melted chocolate into each cavity of the silicone chocolate bomb mold, spreading the chocolate evenly up the sides to coat the interior completely. Save any extra melted chocolate for sealing and decorating.
  4. Freeze Chocolate Molds: Place the filled molds in the freezer for 10 minutes or until the chocolate is fully set and hardened.
  5. Remove Chocolate Cups: Carefully pop the hardened chocolate shells out of the mold and place them on a parchment-lined baking sheet.
  6. Fill Chocolate Halves: Flip over three of the chocolate shells. Into each, place 2 tablespoons of the prepared chocolate milk powder and 1 tablespoon of mini marshmallows.
  7. Melt Rims of Remaining Chocolate Halves: Place the other three chocolate halves seam-side down on a separate baking sheet. To melt the rims, place this sheet over the simmering water pot on low heat until edges slightly melt, making them sticky enough for sealing.
  8. Seal Chocolate Bombs: Wearing gloves to avoid fingerprints, place a melted-rim half on top of each filled half, aligning the seams and gently pressing to seal completely.
  9. Decorate: Use any leftover melted chocolate, sprinkles, or candies to decorate the outside of the bombs as desired. Allow decorations to set. Store chocolate bombs at room temperature and use within 24 hours for best flavor and texture.
  10. Prepare Hot Chocolate: Place one chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bomb. Stir as the bomb melts, releasing the chocolate milk powder and marshmallows, creating a creamy hot chocolate. Sip and enjoy!

Notes

  • Use gloves during sealing to prevent fingerprints and ensure a smooth finish.
  • Ensure the water for the double boiler is simmering, not boiling, to avoid seizing the chocolate.
  • Chocolate bombs are best stored at room temperature and consumed within 24 hours for optimal taste and texture.
  • Be gentle when removing chocolate shells from molds to avoid cracking.
  • Customize your bombs by adding different fillings like crushed peppermint, flavored powders, or other mini candies.

Keywords: hot chocolate bombs, chocolate spheres, holiday treats, cocoa bombs, hot cocoa recipe, chocolate melts, dessert bombs

Find it online: https://flavorsbymaya.com/homemade-hot-chocolate-bombs-recipe/