Homemade Hot Chocolate Bombs Recipe

Introduction

Homemade hot chocolate bombs are a fun and delicious treat that transform a simple cup of hot milk into a rich, chocolaty delight. Filled with cocoa powder and marshmallows, these spheres melt in your mug to create a cozy drink perfect for chilly days.

Ingredients

• 120 g dark chocolate
• 4 tsp cocoa powder
• 2-4 tsp granulated sugar
• 100 g mini marshmallows
• 800 ml semi-skimmed milk

Instructions

1. Step 1: Melt the dark chocolate in short bursts in the microwave until smooth, or use a double boiler for gentle heating.
2. Step 2: Pour melted chocolate into the indentations of an 8-compartment semi-sphere silicone mould. Use a spoon to spread the chocolate evenly around the edges. Invert the mould over the bowl to remove excess chocolate.
3. Step 3: Place the mould in the fridge for at least 15 minutes to harden the chocolate shells.
4. Step 4: Carefully remove the hardened chocolate semi-spheres from the silicone mould.
5. Step 5: Arrange 4 semi-spheres and fill each with 1 tsp cocoa powder, ½ to 1 tsp sugar (to taste), and a sprinkle of mini marshmallows.
6. Step 6: Heat a small pan over high heat. Briefly press the edge of one empty semi-sphere into the hot pan to melt it, then quickly seal it onto a filled semi-sphere by pressing the edges together.
7. Step 7: Optional: Drizzle any remaining melted chocolate over the sealed hot chocolate bombs and top with a few mini marshmallows for decoration.
8. Step 8: Store the finished hot chocolate bombs in an airtight container in the fridge until ready to use.
9. Step 9: To serve, heat the milk in a pan until just below simmering. Place a hot chocolate bomb in a mug, pour over the hot milk, and stir as it melts open. Add extra marshmallows if desired and enjoy.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor and smooth melting texture.
• Adjust sugar amount to your preference, or use flavored cocoa powder for variety.
• Try adding a pinch of cinnamon or chili powder inside the bombs for a spicy twist.
• If you don’t have a silicone mould, use a small bowl or hemisphere mould lined with foil, but remove carefully.

Storage

Keep homemade hot chocolate bombs in an airtight container in the refrigerator for up to one week. When ready to enjoy, reheat milk fresh each time and use the bombs within a reasonable time to ensure the chocolate melts smoothly. Do not freeze, as moisture can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used but it may be sweeter and less rich in flavor. It also tends to be softer, so handle the bombs gently.

How do I prevent the chocolate from melting too quickly?

Make sure your milk is hot but not boiling to slow the melting process. Pour the milk slowly over the bomb to control the melt and keep the drink smooth.

Homemade Hot Chocolate Bombs Recipe

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Delight in the cozy charm of homemade hot chocolate bombs made with rich dark chocolate, cocoa powder, and mini marshmallows. These fun, interactive treats melt into creamy hot milk, releasing a deliciously indulgent hot chocolate experience perfect for chilly days or special occasions.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 hot chocolate bombs 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Shell

• 120 g dark chocolate

Filling

• 4 tsp cocoa powder
• 2–4 tsp granulated sugar (adjust to taste)
• 100 g mini marshmallows

To Serve

• 800 ml semi-skimmed milk

Instructions

1. Melt the Chocolate: Melt the dark chocolate either in short bursts in the microwave, stirring between intervals until smooth, or gently over a double boiler to avoid burning.
2. Form Chocolate Shells: Pour melted chocolate into 8 divots of a semi-sphere silicone mold. Use a spoon to evenly spread the chocolate around the edges, then invert the mold over the bowl to remove excess chocolate, creating thin chocolate shells.
3. Harden the Shells: Place the filled mold in the refrigerator for at least 15 minutes to allow the chocolate to harden completely.
4. Remove Shells: Once firm, carefully peel off the silicone mold and pop out the chocolate semi-spheres.
5. Prepare the Filling: Arrange 4 chocolate semi-spheres and top each with 1 teaspoon cocoa powder, ½ to 1 teaspoon granulated sugar to preference, and a sprinkle of mini marshmallows.
6. Seal the Bombs: Heat a small, clean pan over high heat. Briefly press the edge of an empty semi-sphere onto the hot pan to slightly melt it, then quickly place it over a filled semi-sphere. Press the edges together gently to seal and form the hot chocolate bombs.
7. Decorate: Drizzle any remaining melted chocolate over the sealed bombs and garnish with a few mini marshmallows.
8. Store: Place the finished hot chocolate bombs in an airtight container and refrigerate until ready to use.
9. Serve: Heat semi-skimmed milk in a pan until just below simmering. Place a hot chocolate bomb into a mug and pour the hot milk over it, allowing the bomb to melt and release the cocoa and marshmallows. Stir well, add extra marshmallows if desired, and enjoy.

Notes

• You can adjust the sugar quantity in the filling to suit your preferred sweetness level.
• For a dairy-free version, substitute semi-skimmed milk with a plant-based milk alternative.
• If no silicone molds are available, try using other suitable molds or forming chocolate shells by hand.
• Store hot chocolate bombs in an airtight container in the fridge to maintain their shape and freshness.
• Be careful when sealing the bombs with heat—only briefly touch the edges to avoid melting the entire shell.

Keywords: hot chocolate bombs, homemade hot chocolate, chocolate treats, marshmallow, cozy drinks, winter dessert, chocolate shells