Licensee

Login using your username and password

Forgot your password? Reset

Don't have account? Signup

Australian Made Club

Use Facebook or an email

or

Forgot your password? Reset

Don't have account? Signup

Join the Aussie Made Club for free

Win great Aussie prizes, access special offers and keep up to date with all the news from the famous green and gold kangaroo!
It's free to join, so what are you waiting for? Join today!
Use Facebook or an email

or
By signing up you agree to the Terms & Conditions and Privacy Policy

Reset password

Enter email to reset password

Already have account? Login
Don't have account? Signup
×
Hot Chocolate Bombs
20

Prep time

Minutes
10

Cook time

Minutes
12

Serves

Adults
Medium

Difficulty

Easy - Med - Hard

Hot Chocolate Bombs

Warm up your evening with these delicious hot chocolate bombs. When you drop the chocolate spheres into warm milk, they crack open, releasing a flurry of hot cocoa, marshmallows and sprinkles to create an instant and scrumptious cup of hot cocoa. They also make a great homemade gift!

Ingredients

Ingredients

  • 200g block of chocolate
  • 12 tablespoons of drinking chocolate
  • Mini Marshmallows
  • Sprinkles to decorate
  • Silicone sphere mould or 12 cupcake liners

Method

Method

  1. Fill a medium saucepan with water and place on the stove to boil. Place chocolate in a glass bowl and place it on top of the saucepan to melt. The bottom of the bowl should just touch the water. Heat over medium-low heat until melted and smooth.
  2. Spoon about 2 teaspoons of chocolate into each mould (If you don’t have a mould, you can use cupcake liners) to create the shells. Then, using a pastry brush, brush the chocolate over the inside of the mould or cupcake liner as evenly as you can, making sure to spread it right to the top.
  3. Once all the moulds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then repeat the filling, brushing and freezing one more time. On the second coat of chocolate, fill and brush one mould at a time; otherwise, the cold chocolate will set the melted chocolate before you can spread it.
  4. Remove the moulds from the freezer. Loosen the chocolate by gently stretching the edges of the moulds.
  5. Fill half the shells with 1 tablespoon of drinking chocolate and 5-6 marshmallows. Leave the other half empty.
  6. Place a clean plate over the hot pot of water. The steam will warm the plate.
  7. Remove the empty halves from the mould and, working one at a time, press the edge of the chocolate shell to the warm plate.
  8. When the edge starts to melt, remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then repeat with the remaining shells.
  9. Once all the bombs are sealed, pop them in the freezer for a couple of minutes to set the edges.
  10. Remove from the freezer, and carefully pop the hot chocolate bombs out of the moulds.
  11. Decorate with a drizzle of melted chocolate and sprinkles or any way you like.

Our partners

Proudly supporting Australian Made Campaign and the strength of the logo

The Australian Made Campaign

The Australian Made, Australian Grown logo is administered by Australian Made Campaign Limited (AMCL).

ABN: 20 086 641 527

We acknowledge the Traditional Owners of country throughout Australia and recognise their continuing connection to land, waters and culture.
We pay our respects to their Elders past, present and emerging.