Easy Hot Chocolate Bombs
This easy hot chocolate bombs recipe is bursting full of surprises. . Hot chocolate ball also referred to as Hot chocolate bomb or bombs are filled with marshmallows and cocoa powder and burst open when adding to a warm or hot cup of milk.
Equipment
- 2 half circle silicon molds with 6 wells (2.5 inch)
Ingredients
- 1 1/2 cups milk or dark chocolate chips or wafers 250 grams
- 6 tablespoon cocoa mix 345 grams
- 1 1/2 cup mini marshmallow 75 grams
Instructions
- Add the chocolate into a microwave safe bowl and melt in 15 second intervals until chocolate begins to melt about 1 1/2 to 2 minutes stirring in-between each interval. Chocolate should be creamy and smooth.
- If you have a thermometer, heat the chocolate in 15 second intervals stirring in-between until it the temperature reaches around 104 – 115°F (40 – 46°C) for milk or white chocolate and 113 – 120°F (45 – 48°C) for dark chocolate.
- Spoon enough melted chocolate chocolate into the silicone mold and spread an even thick layer using the back of a spoon through out the the inside of the mold coating the bottom, sides and up to the edges
- Repeat until all the wells in the mold are coated.
- To help the chocolate set, place the coated mold into the refrigerator for about 30 minutes or into the freezer for 15 minutes until they are set.
- Remove the chilled chocolate and gently remove each chocolate dome shell from the mold and set aside on a cold plate.
- Fill half the domes with 1 tablespoon of cocoa mix and 15 miniature marshmallows.
- Heat an empty microwave plate for a few second just until warm.
- Take an the empty chocolate dome shells working with one at a time, and place onto the warm plate for 5 seconds, then add it to the top of a filled one joining them together creating a sphere. Place into refrigerator to set for 10 minutes. Repeat until all the domes are sealed.
- Serve by adding one chocolate bomb into a cup, then fill with warm or hot milk and stir.
