Watch the chocolate melt away like magic!
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In recent years, hot chocolate bombs have taken social media by storm as the confection of Christmas. There is no shortage of places to buy a hot chocolate bomb and now they are even tailored to holidays like Thanksgiving and Halloween. But to make a hot chocolate bomb from scratch is no small feat. Recipes usually include tempering chocolate, require special silicone molds, and even include a step of painting the chocolate in order to make an ultra-thin, outer shell. All of this is enough to intimidate even a seasoned pastry chef! This recipe takes the hot chocolate trend and makes it easy: If you can melt chocolate, you can make an easy hot chocolate bomb!
How do you make a hot chocolate bomb?
A hot chocolate bomb is made of a thin chocolate shell, which is filled with hot cocoa mix and mini marshmallows. For this easy version, semi-sweet chocolate is melted then drizzled into paper cupcake liners. Once the chocolate cools and hardens slightly, hot chocolate mix is sprinkled inside. More chocolate is drizzled to cover the cocoa mix to enclose, and while the chocolate on top is still soft, a marshmallow is pressed into the top.
How can I decorate hot chocolate bombs?
A large marshmallow makes a fun garnish and is the perfect accompaniment to the hot cocoa when mixed with hot milk. However, there is plenty of room for creativity with decorating! Before topping with the marshmallow, drizzle white chocolate over top. Sprinkle with colorful sprinkles to match the season, crushed peppermint candy, or even peanut butter or butterscotch chips for a twist on flavor.
Do you have to use milk for hot chocolate bombs?
When you're ready to serve in a Christmas mug, use either milk or water that has been heated to a near boil. Milk makes for a rich and creamy mug of cocoa, but the hot chocolate mix contains some dried milk powder so hot water is perfectly fine to use as well!
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- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 35 mins
Ingredients
For the Hot Chocolate Bombs:
- 4
4-oz. bars semi-sweet chocolate, chopped
- 1 tsp.
coconut oil
- 1/2 c.
hot chocolate mix
- 12
large marshmallows
Christmas sprinkles or crushed candy canes
For One Serving:
- 3/4 c.
whole milk
Directions
- Step1Line a baking sheet or 12-cup muffin tin with 12 regular-size paper muffin liners.
- Step2 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.
- Step3Reduce the heat to low. Place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted, 6 to 8 minutes. Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth (return bowl to saucepan, if needed).
- Step4Spoon about 2 teaspoons of chocolate into the bottom of each regular muffin cup. Pick up each up and rotate in a circular motion so that the chocolate comes 1/2-inch up the sides of each cup. Let sit for 15 minutes to harden slightly.
- Step5Add 2 teaspoons of hot chocolate mix into each cup. Drizzle chocolate on top of the cocoa mixture, to cover it completely.
- Step6While the chocolate is still melted, gently press a large marshmallow into the top of each hot chocolate bomb. Decorate with sprinkles or crushed candy canes. Let rest at room temperature until the chocolate is set, about 1 hour.
- Step7To serve: Heat the milk in a small pot on the stovetop over medium heat, until steaming, then transfer to a mug. (Alternatively, microwave on high for about 90 seconds.) Carefully slide a hot chocolate bomb into the mug. Let sit for 30 seconds, then stir well to combine.
Tip: Store in an airtight container at room temperature, for up to one week.
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