Spheres of decadent chocolate are filled with cocoa mix and marshmallows. Simply add hot milk to watch them burst open and spill their chocolatey goodness. These hot chocolate bombs will become your favourite way to indulge in this cold weather beverage.
What are Hot Chocolate Bombs?
Hot chocolate bombs are decadent spheres of chocolate filled with cocoa mix and marshmallows.
To turn them into hot chocolate you simple place them in a mug, add some hot milk and watch them melt, releasing all the good cocoa fixings inside.
The basic hot chocolate bomb is made with just three ingredients; chocolate, cocoa mix and marshmallow, but you can turn these into gourmet hot cocoa by adding a bit of instant coffee, crushed candy canes, caramels, or anything else you can think of.
They are actually easier to make than they look and the kids will love to decorate them before they drench them in milk and watch them burst open.
They also make lovely gifts.
How do Hot Chocolate Bombs Work?
It’s pretty simple. Just place them in a mug and pour hot milk over them.
They will split open, releasing the cocoa mix and marshmallows while the chocolate shell will melt resulting in the richest, most decadent hot cocoa you could dream of.
For these bombs I’ve found that 8 to 10 ounces of milk is perfect (about 1 Cup), but of course that will depend how strong you like you hot chocolate.
There are only three must-have ingredients to make these hot chocolate bombs.
- Chocolate – You can use milk, semi-sweet or dark, it’s totally up to you. Chocolate chips work fine, just choose a higher quality brand. You can also use good quality chocolate bars or baking chocolate.
- Cocoa mix – Use your favourite here. The better quality brand you choose the tastier your hot chocolate will be.
- Marshmallows – Mini marshmallows will work best. If you like the coloured marshmallows you can use those, or stick with the traditional ones.
You will probably want to decorate your cocoa bombs as well. I like to use a variety of fun sprinkles, but you can use crushed mints, shaved chocolate, or a simple drizzle of white chocolate. Get creative and have fun!
One – Melt the chocolate. I prefer to do this in a glass bowl over a simmering pot of water. I have better control of the melting than using a microwave and I can keep the bowl over the hot water as I work which keeps it the perfect consistency.
Fill the pot just full enough so the bottom of the bowl just barely touches the water. Heat over medium-low heat (I use setting 4 on my stove-top) until melted and smooth.
Remove the pot from the heat leaving the bowl in place.
Two – Spoon about 2 teaspoons of chocolate into each mold.
Expert Tip – If you are going to use the microwave to heat your chocolate do so slowly. Use 15 second intervals and stir between each interval. Once the chocolate is mostly melted you should be able to stir it well enough to melt the rest. If it still needs a bit longer, reduce to 5 second intervals to avoid burning the chocolate.
Three – Using a pastry brush, brush the chocolate over the inside of the mold as evenly as you can making sure to spread it right to the top.
Four – Once all the molds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time.
On the second coat of chocolate fill and brush one mold at a time otherwise the cold chocolate will set the melted chocolate before you can spread it.
Five – Remove the molds from the freezer. Loosen the chocolate by gently stretching the edges of the molds.
Fill 6 halves with cocoa mix and marshmallows. I have found 1 tablespoon of mix and 5-6 marshmallows are perfect.
Six – Place a clean plate over the hot pot of water. The steam will warm the plate.
Remove the empty halves from the mold and, working one at a time, press the edge of the chocolate shell to the warm plate.
Seven – When you see the edge start to melt remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then repeat with remaining shells.
Once all the bombs are sealed, pop them in the freezer for a couple minutes so the edges will set.
I tried many ways to seal the halves together and found this was the easiest and most successful way of doing it. You could also place some melted chocolate in a piping bag with a fine tip and pipe melted chocolate around the edge of the empty half and then press it to the filled half.
Remove from the freezer, and carefully pop the hot chocolate bombs out of the molds.
Decorate with a drizzle of melted chocolate and sprinkles or any way you like.
If you want to make these extra special, try making your own marshmallows! It isn’t as hard as you’d think.
The fastest and easiest molds to use are silicone molds. You can purchase half dome, or even use silicone muffin cups. I use half domes that are approximately 2-inch diameter.
You can use acrylic molds as well, however you will need to properly prepare them and you need to take the time to temper the chocolate or they will not release from the molds.
To keep things the most economical you can simply use a good quality baking chip. For a bit more decadence you can use higher quality baking chocolate like Callebaut or Ghirardelli. I’ve also used melted Hershey or Lindt chocolate bars.
Just stay away from melting wafers. They are usually a bit waxy and combination of ingredients. Sometimes they are only chocolate flavoured and are not even true chocolate.
You can store them in an airtight container either in the refrigerator or at room temperature. They shouldn’t melt at room temperature unless you live in a hot climate.
More Chocolate Recipes
Hot Chocolate Bombs
- 1 Cup chocolate chips or chopped chocolate plus extra for drizzling the top
- 6 Tbsp hot chocolate mix
- 1/2 Cup mini marshmallows
- 1-2 Tbsp Sprinkles or other decorations
- Place a pot on the stove with a couple inches of water. Place a bowl over the pot and add the chocolate.
- Heat over medium low heat and stir until chocolate is melted and smooth.
- Remove pot from the stove, leaving the bowl in place. (this will keep the chocolate the proper consistency as you work)
- Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the molds and, using a pastry brush, brush the chocolate to cover the inside making sure to get right to the edges.
- Place the tray in the freezer for about 5 mintues to allow the chocolate to set.
- Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set.
- Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.
- Carefully stretch the molds with your hands to loosen the chocolate.
- Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
- Working one at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal. Repeat with remaining shells.
- Place the tray back in the freezer for a few minutes to make sure the chocolate seal has set. Then remove from the freezer and carefully pop the bombs out of the mold.
- Decorate with a drizzle of melted chocolate and sprinkles, or any way you like.