Decadent Hot Chocolate Bombs (Print Version)

Chocolate spheres with cocoa and marshmallows that melt into creamy hot chocolate when added to hot milk.

# Ingredient List:

→ Chocolate Shells

01 - 10.5 ounces high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tablespoons unsweetened cocoa powder
03 - 6 tablespoons powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.75 ounces white chocolate, melted
06 - Sprinkles, to taste

# Steps:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water using the double boiler method, or microwave in 30-second bursts, stirring until completely smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (approximately 2.5-inch diameter) with a thick, even layer of melted chocolate, ensuring full coverage on all surfaces.
03 - Refrigerate the coated molds for 10 minutes, then apply a second layer of chocolate for added sturdiness. Chill for another 10 to 15 minutes until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the warm plate to slightly melt the edge, then quickly press it onto a filled half to seal completely. Smooth the seam if necessary.
06 - Drizzle the sealed bombs with melted white chocolate and decorate with sprinkles if desired. Allow to set completely at room temperature.
07 - Place a hot chocolate bomb in a mug. Pour 1 cup (8 fluid ounces) of very hot milk over it and stir until fully melted and creamy.

# Helpful Hints:

01 -
  • They make every sip feel like unwrapping a gift, especially on cold evenings when you need a little magic.
  • You can customize the filling with flavors like peppermint, cinnamon, or even a pinch of espresso powder to match any mood.
  • Theyre surprisingly forgiving once you get the hang of molding the shells, and they store beautifully for last minute cravings or unexpected guests.
02 -
  • Do not let water touch your melting chocolate, even a single drop will cause it to seize into a grainy mess that cant be saved.
  • Work quickly when sealing the halves because the melted edge hardens fast, and hesitation leads to lopsided bombs that fall apart.
  • If your molds are too thin or flimsy, the shells will crack easily; silicone sphere molds designed for baking work best.
03 -
  • Use a small kitchen torch to gently warm the rim of the empty shell instead of a plate; it gives you more control and a cleaner seal.
  • Add a pinch of sea salt to the filling for a sweet and salty contrast that makes the chocolate taste even richer.
  • If your molds are slightly sticky, dust them with a tiny bit of cocoa powder before adding the chocolate; it helps with release and adds subtle flavor.
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