Hot Chocolate Bombs
Get ready to cozy up this winter with the best hot cocoa bombs! It's time to indulge in the cozy comforts of winter with a delightful twist on a classic favorite.
Servings: 6 Chocolate Bombs
Equipment
- Chocolate Bomb Mold
Ingredients
- 1 cup semi-sweet chocolate chips
- Hot chocolate mix
- Mini marshmallows
Instructions
Melting the Chocolate
- Fill a medium pot halfway with water and bring the water to a simmer over low heat.
- Place a heat-safe bowl (glass or stainless steel) that is larger than your pot on top of the pot of simmering water. Add the chocolate chips to the bowl.
- Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth.
To Make the Molds
- Add a large spoonful of the melted chocolate to each of the chocolate molds.
- Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. Save extra chocolate to use later.
- Freeze the chocolate until completely set - about 10-15 minutes
- Once set, carefully remove the chocolate cups from the mold and place on parchment paper or wax paper.
Assembling Hot Chocolate Bombs
- FIll half of the molds with 2-3 tablespoons hot chocolate mix and 2 tablespoon of mini marshmallows.
- Microwave a microwave-safe plate for 90 seconds.
- One at a time, take one of the remaining chocolate halves and gently press and twist on the hot plate to melt and smooth the edges.
- Place on top of a filled half-sphere to create a whole sphere.
- Decorate with any extra melted chocolate, sprinkles, and other candies.
- Use immediately, or within 24 hours, for best results.
- To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir.
- Sip and enjoy!
Notes
- Store at room temperature.