Whether you would like to enjoy a cup of hot chocolate yourself or gift them to your loved ones and friends, these hot chocolate bombs are so fun to make and turn out beautiful!
What do I need to make a hot chocolate bomb?
You will need:
- Silicone sphere chocolate molds
- Thermometer to properly temper the chocolate.
You can still make these without one but it will be a bit risky since you don’t want to over heat the chocolate. In that case, make sure you heat the chocolate very little each time and stir very well before heating it up again. Sometimes you don’t need to pop the chocolate back into the microwave and the heat from the bowl will eventually melt the chocolate. - Good quality chocolate. I like to use dark or semi sweet chocolate bars.
- Hot chocolate mix. Use a hot chocolate mix you really like!
- Mini marshmallows
- Sprinkles are optional for decoration
To better understand the process, make sure you watch the video on my Instagram Page.
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Homemade Hot Chocolate Bomb
Whether you would like to enjoy a cup of hot chocolate yourself or gift them to your loved ones and friends, these hot chocolate bombs are so fun to make and turn out beautiful!
Ingredients
- 6 oz. semi-sweet or dark chocolate bar - 170 grams
- 3 tablespoons of your favorite hot chocolate mix
- ½ cup mini marshmallows
- sprinkles - for decoration
- white candy melt - for drizzling on top
Instructions
Temper the Chocolate:
- For tempering the chocolate, I highly recommend using a thermometer to make sure the temperature does not go over 90°F (32°C). Because if the chocolate heats up too much, it will not set properly. A properly tempered chocolate, will be shiny, will not melt in your hands that easily, and if you try to break it, it will snap instead of bending.
- Chop the chocolate finely and place in a microwave safe bowl. Microwave for 15 seconds, stir with a spatula and microwave 15 more seconds and stir.
- Now microwave for 5 seconds intervals and stir until ALMOST all of the chocolate is melted but you can still see some pieces and the temperature is no more than 90°F (32°C). Each time you microwave the chocolate, stir it for a while before popping it back to the microwave. This way you will use the heat of the bowl to melt the chocolate and reduce the chance of overheating it. (Read how to save the chocolate if you over heat it in the notes)*.
Making the Spheres:
- Make sure the silicone mold is clean. Place the silicone mold on a baking sheet for easier transport. Pour a spoonful of melted chocolate into one of the holes and use the back of a spoon to spread it onto the walls. Make sure there are no spots left. Repeat for all the holes and then refrigerate it for 10 minutes or until set. We will use the extra melted chocolate for assembly.
- Use food safe gloves for this step to prevent leaving finger prints on the chocolate bombs. Gently remove the chocolate from the mold.
Assemble:
- Add 1 tablespoon of hot chocolate mix and a handful of mini marshmallows to half of them.
- Heat a plate in microwave for 15-30 seconds. Gently place the other half of the chocolate on the plate (seam side down), swirl slightly to melt the edges a little bit. Place it on the other half sphere and gently press down.
- Pipe some melted chocolate on the seam and use your gloved hand to wipe away the excess and smooth it out a little bit.
- You can decorate the top by drizzling more melted chocolate or candy melts and sprinkles.
- When ready to serve, place the chocolate bomb in a mug. Heat up 1 cup of milk and pour it over the bomb. Stir and enjoy!
Notes
* How to save the over heated chocolate:
If chocolate temperature goes beyond 90°F (32°C), the crystal bonds break and once the chocolate cools down, the molecules will not bond the way they used to and it will get dull, soft and will melt in the hand.
We can save this by doing the seeding method.
Remelt the chocolate in 10 second intervals in the microwave, until you reach around 113°F. Stir well each time. Stir regularly until the chocolate cools down and it reaches around 96°F.
Add in chopped tempered chocolate (about ⅓ of the amount of chocolate you've melted) and stir. This way the crystals will be introduced to the chocolate again and they will bond the way they should. Keep stirring until it cools down to 79°F.
Now you warm up the chocolate again to be able to work with it. The best working temperature is around 89°F - 90°F.
- I learned this technique from Liz (Sugar Geek Show). Make sure to check out her blog post on tempering chocolate, it's very detailed and easy to understand!
Tried this recipe?Let us know how it was!
