Hot Chocolate Bombs
These hot chocolate bombs are so deliciously creamy. Hot Chocolate bombs take your warm cocoa to the next level!
Ingredients
- 150 g Milk chocolate
- 18 teaspoons Hot chocolate powder
- 25 g Mini marshmallows
- 50 g White chocolate
- 250 milliliters Hot milk
Instructions
How to make the chocolate bomb molds
- First, break your milk chocolate into a pyrex bowl.150 g Milk chocolate
- Then melt the chocolate over a saucepan of simmering water making sure the water doesn’t touch the bottom of the bowl; keep stirring until melted or melt in the microwave, stirring every 30 secs until melted.
- Pour the melted chocolate into your silicone molds and spread a thin layer making sure that each dome is completely covered. Then pop your mold in the fridge for 10 minutes.
- Once set give each dome another coat of melted chocolate, ensuring the edges are well covered so they don’t break when you remove them from the silicone molds. Then put them back in the fridge for 10 more minutes.
- Once set carefully pop the chocolate out of the silicone mold.
- Place the half chocolate balls onto a chopping board ready to fill.
How to fill your chocolate bombs
- Fill half of the domes with 3 teaspoons of hot chocolate powder.18 teaspoons Hot chocolate powder
- Add in a few mini marshmallows for that marshmallow surprise.25 g Mini marshmallows
- Heat up a plate or a frying pan and melt the edges of the empty domes. Be careful handling the domes, they are delicate and if you have hot hands they will melt!
- Now place them on to the filled chocolate bomb halves to seal them shut.
How to decorate chocolate bombs
- Break the white chocolate into a glass Pyrex bowl.
- Now melt the white chocolate over a saucepan of simmering water making sure the water doesn’t touch the bottom of the bowl.50 g White chocolate
- Place the melted white chocolate into a piping bag and drizzle over each chocolate bomb. Then pop your decorate chocolate bombs back into the fridge for another 10 minutes until set.
- When your ready for a hot chocolate, pop your hot chocolate bomb into a cup or mug and pour hot milk over it and stir.250 milliliters Hot milk
- We hope you enjoy this fun hot chocolate recipe.
Notes
Tips and tricks
I found that coating the chocolate twice in the molds before popping them out worked best, this insured that the edges wouldn’t break while trying to get them out. Once your chocolate molds are refrigerated make sure to keep them cool when you work with them, otherwise they melt in a warm environment.
Nutrition
Calories: 188kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 9mgSodium: 222mgPotassium: 121mgFiber: 1gSugar: 24gVitamin A: 97IUVitamin C: 1mgCalcium: 113mgIron: 1mg
Tried this recipe?Let us know how it was!