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Hot Chocolate Bombs Recipe

These Hot Chocolate Bombs are sweet and delicious. You can serve them with dessert or with other beverages for a fun and delicious holiday get-together.
Course beverage, candy, Dessert
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
chill time 15 minutes
Total Time 40 minutes
Servings 6 bombs
Calories 354kcal
Author Dina

Ingredients

Instructions

  • Chop 3 dark chocolate bars into fine pieces and place them in a large microwave-safe bowl.
  • Now you will need to temper the chocolate. Do not skip this step. To properly temper chocolate, microwave the chocolate in 10-second intervals, roughly mixing with a spatula in between. After each heating interval, check the temperature of the chocolate with an instant-read thermometer. The temperature needs to be between 88-90 °F. If it goes above 90 degrees, the chocolate will change into a dusty matte brown color once set. You want to avoid this since we are going for a shiny dark look.
  • Once the chocolate is melted and reaches between 88-90 degrees Fº, spoon the melted chocolate into the silicone molds and evenly distribute a thick layer of chocolate with a small spatula. Tip: I recommend having the chocolate spread over the sides to ensure the entire mold is covered. Now place the chocolate filled molds into the fridge and chill for 10-15 minutes.
  • Before you remove the hardened chocolate from the molds, I recommend using food-grade gloves to avoid leaving fingerprints all over the chocolate bombs.
  • Heat a nonstick pan over medium-low heat, then slightly melt the rim of half of the chocolate half spheres in the hot pan, then place them open side up and fill them with 1 heaping tablespoon of hot cocoa mix and a few mini marshmallows. Then melt the rim of the remaining half and seal the hot cocoa bombs with another warmed half sphere.
  • Place the sealed hot cocoa bombs onto a parchment-lined baking sheet and decorate with melted white chocolate and your favorite holiday sprinkles. Makes about 6 (2 1/2 inch) chocolate bombs.

Video

Notes

  • Temper the chocolate- Don't skip this step. It gives the chocolate a smooth, glossy finish and makes it so it doesn't melt in your hands.
  • Overfill the molds- When you are spreading the tempered chocolate in the mold, go up over the sides so that you can be sure the whole mold is filled. Otherwise, your bomb will have a hole in it!
  • Wear gloves- Before you remove the hardened chocolate from the molds, I recommend using food-grade gloves to avoid leaving fingerprints all over the chocolate bombs.
  • Don't overfill the spheres- You only need about 1 heaping tablespoon of hot chocolate mix and a few mini marshmallows in each for a good cup of hot cocoa. Too much will affect the taste and make the bombs hard to close.

Nutrition

Calories: 354kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 440mg | Fiber: 7g | Sugar: 29g | Vitamin A: 26IU | Calcium: 60mg | Iron: 8mg