Hot chocolate bombs are a fun and unique way to enjoy a classic cup of everyone’s favorite winter beverage, hot chocolate. When placed in a cup of steamed milk, they melt and dissolve to make the perfect steaming cup of creamy, chocolaty goodness.
Chop chocolate chips as finely as possible, which will aid in more even melting.
Place 5 ounces of chopped chocolate (about ⅔ of the chocolate) in a microwave safe bowl. Microwave on the defrost setting 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. The temperature for semi-sweet chocolate should be between 100-113°F at this point and not hotter than 120°F.
Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 85°F.
Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 90° and make it fluid for molding.
Use a basting brush, paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
Use a knife or straight edge 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 sets.
Gently pop the molded chocolate from the silicone mold.
Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add 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 can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
Place 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 white chocolate over the top of each hot chocolate sphere for decoration.
To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink up!
Storage: Store hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.Notes:
Heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.
Temperatures for tempering the chocolate will be different for milk or white chocolate.
Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
Use gloves to limit fingerprints on the chocolate.