DifficultyEasy - 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!
- 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.
- 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.
- 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.
- Remove the moulds from the freezer. Loosen the chocolate by gently stretching the edges of the moulds.
- Fill half the shells with 1 tablespoon of drinking chocolate and 5-6 marshmallows. Leave the other half empty.
- Place a clean plate over the hot pot of water. The steam will warm the plate.
- Remove the empty halves from the mould and, working one at a time, press the edge of the chocolate shell to the warm plate.
- 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.
- Once all the bombs are sealed, pop them in the freezer for a couple of minutes to set the edges.
- Remove from the freezer, and carefully pop the hot chocolate bombs out of the moulds.
- Decorate with a drizzle of melted chocolate and sprinkles or any way you like.