Description
Delight in the cozy indulgence of homemade hot chocolate bombs. These chocolate spheres filled with rich chocolate milk powder and mini marshmallows melt perfectly into a warm cup of milk, creating a creamy, comforting hot chocolate experience that’s fun to make and delicious to savor.
Ingredients
Scale
Chocolate Milk Powder
- ⅔ cup granulated sugar (133 g)
- ⅓ cup cocoa powder (39 g)
- 1 pinch kosher salt
Chocolate Bombs
- 1 cup semi-sweet chocolate chips (168 g)
- 6 tablespoons chocolate milk powder, divided
- 3 tablespoons mini marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
- Prepare Chocolate Milk Powder: Combine granulated sugar, cocoa powder, and a pinch of kosher salt in a jar with a lid or a food processor. Shake vigorously or blend until all ingredients are thoroughly mixed. Store the mixture in a sealed container in a cool, dry place until ready to use.
- Melt Chocolate Using Double Boiler Method: Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top of the pot, ensuring it doesn’t touch the water. Add semi-sweet chocolate chips to the bowl and stir with a rubber spatula until smooth and fully melted. Remove the bowl from heat but keep the water simmering.
- Form Chocolate Bomb Shells: Spoon a heaping amount of the melted chocolate into each cavity of the silicone mold. Use the back of the spoon to spread chocolate evenly up the sides, covering the entire inside surface. Reserve any excess chocolate. Freeze the molds for 10 minutes or until the chocolate is set.
- Remove Chocolate Shells: Once set, carefully pop the chocolate shells out of the mold and place them seam-side up on a parchment-lined baking sheet.
- Assemble Hot Chocolate Bombs: Flip three chocolate shells to be filled. Add 2 tablespoons of chocolate milk powder and 1 tablespoon of mini marshmallows into each. Heat the remaining three shells by placing the baking sheet over the simmering water to gently melt the rims. Wearing gloves to prevent fingerprints, seal each filled half with a melted rim half by pressing edges together firmly.
- Decorate and Store: Use any leftover melted chocolate to decorate the bombs, adding sprinkles or candies if desired. Use immediately or store at room temperature for up to 24 hours for optimal freshness.
- Serve Hot Chocolate: Place one hot chocolate bomb in a mug and slowly pour 1½ cups of hot milk over it. Stir until fully melted and enjoy a rich, creamy hot chocolate beverage.
Notes
- For white chocolate bombs, use high-quality white chocolate as it can be more delicate and prone to melting inconsistency.
- Ensure molds are completely dry before pouring chocolate to avoid chocolate seizing.
- Wear gloves when sealing the bombs to prevent fingerprints on glossy chocolate surfaces.
- Store hot chocolate bombs at room temperature; refrigeration may cause condensation and affect texture.
- Use whole or 2% milk for creamier hot chocolate, but plant-based milk alternatives can work as well.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg
