Hot Chocolate Bombs Recipe
Ingredients
For the Chocolate Shells:
- 2 cups semi-sweet, milk, or dark chocolate chips (high-quality works best)
- Silicone sphere molds (2.5–3 inches in diameter)
For the Filling:
- 1 cup hot cocoa mix (store-bought or homemade)
- Mini marshmallows
- Optional extras: crushed candy canes, mini chocolate chips, sprinkles
For Decoration (Optional):
- White chocolate or milk chocolate (for drizzling)
- Sprinkles, edible glitter, or crushed candy for topping
Instructions
1. Melt the Chocolate:
- Chop the chocolate finely if using bars.
- Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
- Optionally, temper the chocolate for shiny, sturdy shells.
2. Coat the Molds:
- Use a spoon or a food-safe brush to coat the inside of the silicone molds with a thin, even layer of melted chocolate.
- Chill the molds in the fridge for 5-10 minutes until the chocolate sets.
- Add a second layer of chocolate for durability, focusing on the edges. Chill again until fully hardened.
3. Remove the Shells:
- Gently remove the chocolate shells from the molds by carefully peeling the silicone back.
4. Fill the Bombs:
- Place half of the shells on a baking sheet lined with parchment paper.
- Add 1-2 tablespoons of hot cocoa mix and a handful of mini marshmallows to each shell. Include any optional extras.
5. Seal the Bombs:
- Warm a small plate in the microwave for 30 seconds.
- Take an empty chocolate shell, place it open-side down on the warm plate to gently melt the edge, and quickly press it onto a filled shell to seal.
- Smooth the seam with a gloved finger or drizzle with melted chocolate.
6. Decorate:
- Drizzle with melted chocolate and top with sprinkles, edible glitter, or crushed candy canes for a festive look.
- Let the decorations set before handling.
7. Store: Store the bombs in an airtight container at room temperature for up to 2 weeks.
