What if I tell you that you can enjoy a twist on traditional hot cocoa? Let me introduce you to Hot Chocolate Bombs. These chocolate bombs are filled with cocoa mix, marshmallows, and sprinkles.
I mean, place these bombs in a mug and pour hot milk over them and see the true magic happen. As soon as the chocolate melts and releases the delicious filling, you will see a rich, creamy, and decadent drink in an instant.
Trust me, these bombs are perfect for cozy winter nights, holiday celebrations, or gifting to friends and family. Moreover, these bombs are so visually appealing that they would make a beautiful treat for a celebration.
Equipment Required
- Small Bowl: To hold fillings or toppings before adding them to the chocolate shells.
- Silicone Sphere Mould: To shape the chocolate halves that form the outer shell of the hot chocolate bomb.
- Microwave-Safe Bowl: To melt chocolate safely in the microwave.
- Metal Spatula: To scrape off excess chocolate from the mould and smooth the edges.
- Pastry Brush: To paint chocolate inside silicone moulds for even coating, especially when building layers.
- Baking Sheet Lined with Parchment Paper: To place moulds or finished chocolate halves for cooling or setting without sticking.
- Skillet: To slightly melt the edges of the chocolate halves so they can be sealed together.
- Spoon: To fill chocolate shells with cocoa mix, marshmallows, or ganache.
Hot Chocolate Bombs Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 6 people. You can increase or decrease the quantities for more or fewer servings.
- 18-24 Ounces Melted And Tempered Pure Chocolate: You can use dark chocolate in this recipe.
- 12-24 Tablespoons Hot Cocoa Mix: You can combine vegan milk with cocoa to make a hot cocoa mix.
- 6-12 Tablespoons Mini Marshmallows: Go for vegan marshmallows to make it healthy.
- Sprinkles: You can use colored sugar, edible glitter, or other toppings.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 minutes | – | 30 minutes |
How To Prepare Hot Chocolate Bombs At Home
- I fill the mould with chocolate and tap it a few times to remove air bubbles.
- I drain the excess chocolate by inverting the mould over a bowl of chocolate and tapping the side of the mould.
- I prefer scraping off any excess chocolate with a metal spatula. I also chill it in the refrigerator until hardened, about 10-15 minutes.
- After this, I make a total of 12 chocolate half-spheres. Then I fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix.
- Then I add a mini marshmallow on top. Next, I heat a skillet to melt the top edge of one of the empty chocolates and place it over the top of a filled chocolate. After this, I seal the two pieces together.Â
- Lastly, I drizzle chocolate over the hot chocolate bombs and garnish with sprinkles.
Expert Tips That I Recommend
- I would suggest letting the chocolate melt, then stirring it into the milk to create a delicious cup of hot chocolate.
- I always tap the mould gently after pouring the chocolate to make sure any air bubbles rise to the surface and pop.Â
- I let the moulds chill upright if my chocolate is thick.
- Just in case, if it’s thin, I turn them upside down on parchment to set faster.
- I make sure to fill the bombs with the right amount of cocoa mix or ganache, so they don’t overflow when sealing.
FAQs About Hot Chocolate Bombs
Nutritional Information Per Serving
These Hot Chocolate Bombs are truly decadent treats. However, you must check the nutritional values as each serving has around 220 calories and 22 grams of sugar. Therefore, it is better to enjoy these bombs in moderation only.
| Calories | 167 kcal |
| Protein | 1 g |
| Carbohydrates | 35 g |
| Fat | 5 g |
| Saturated Fat | 3 mg |
| Sodium | 267 mg |
| Polyunsaturated Fat | 0.01 g |
| Monounsaturated Fat | 0.01 g |
| Trans Fat | 0.1 g |
| Fiber | 1 g |
| Potassium | 1 mg |
| Sugar | 27 g |
| Vitamin A | 3 IU |
| Calcium | 30 mg |
| Iron | 1 mg |
If you want, you can easily customise the recipe and enjoy it as per your dietary needs.Â
Recipe Variations For Different Diets
- Vegan Friendly: To make this vegan-friendly, I would suggest using dairy-free chocolate and replacing milk in the cocoa mix with plant-based milk powder. I also recommend using vegan marshmallows instead of regular marshmallows.
- Keto Friendly: If you ask me, I make this recipe keto-friendly by opting for sugar-free chocolate and unsweetened cocoa powder. I also use monk fruit sweetener for sweetness and garnish with unsweetened coconut flakes.
Storing This Recipe
- Refrigerator: I prefer to transfer the bombs in an air-tight container and then store them in the refrigerator for up to 2-3 weeks.
- Freezing: To freeze, I use a freezer-safe bag or container and store the bombs for up to 3 months. You can even wrap each bomb in foil and freeze it.
What To Serve With This Recipe
If you ask me, I would prefer serving a Fruit Salad with these bombs. You can even pair it with an Iced Coffee or Latte to enjoy intense cocoa notes. Cinnamon Rolls or Egg Rolls are another great sweet option that would make your dining table much sweeter and delicate.
Printable Version
Hot Chocolate Bombs Recipe
Ingredients
- 18-24 Ounces Melted And Tempered Pure Chocolate
- 12-24 Tablespoons Hot Cocoa Mix
- 6-12 Tablespoons Mini Marshmallows
- Sprinkles
Equipment
- Silicone Sphere Mold
- Microwave Safe Bowl
- Metal Spatula
- Pastry Brush
- Baking Sheet lined with Parchment Paper
- Skillet
- Spoon
- Small Bowl
Instructions
- I fill the mould with chocolate and tap the mould a few times to get rid of air bubbles.
- I drain the excess chocolate by inverting the mould over a bowl of chocolate and tapping the side of the mold.
- I prefer scraping any extra chocolate using a metal spatula. I also chill it in the refrigerator until hardened, about 10-15 minutes.
- After this, I make a total of 12 chocolate half-spheres. Then I fill 6 of the chocolate half-spheres with 2-4 tablespoons of hot cocoa mix.
- Then I add mini marshmallows on top. Next, I heat a skillet to melt the top edge of one of the empty chocolates and place it over the top of a filled chocolate. After this, I seal the two pieces together.
- Lastly, I drizzle chocolate over the top of the hot chocolate bombs and garnish with sprinklers.
Notes
- I would suggest letting the chocolate melt, then stirring it into the milk to create a delicious cup of hot chocolate.
- I always tap the mold gently after pouring the chocolate to make sure any air bubbles rise to the surface and pop.Â
- I let the molds chill upright if my chocolate is thick.
- Just in case, if it’s thin, I turn them upside down on parchment to set faster.
- I make sure to fill the bombs with the right amount of cocoa mix or ganache, so they don’t overflow when sealing.
Nutrition
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Conclusion
I am sure that these bombs would become your instant favorite because they did mine. Trust me, from kids to adults, everyone in my family is super addicted, and they are always waiting for the holiday season so that I can make it for them. So, if your family also loves chocolatey bursts, then this is your recipe to try.
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