Description
Serve these delicious chocolate bombs with a hot cup of milk and watch them melt. Enjoy the most decadent cup of cocoa you’ve ever tasted!
Ingredients
Units
Scale
Equipment
- Medium microwave safe glass bowl
- Round chocolate mold (half spheres)
- Pastry brush
- Piping bag (optional, for decorating)
- Latex gloves (optional but good for avoiding fingerprints on the chocolate balls)
Ingredients
- 10 ounces (about 283g) melting chocolate or semi-sweet chocolate chips or bars of your choice
- 6 tablespoons chocolate milk (hot cocoa) powder
- 1/2 cup mini marshmallows
- 6 cups milk or unsweetened oat milk
- Decorations such as cake sprinkles, white chocolate drizzle, etc… I used white chocolate, gold sprinkles, and color sprinkles
Instructions
- Chop the chocolate and place it in the glass bowl.
- Microwave the chocolate at 50% for 30 seconds. Stir and microwave again at 50% for 30 seconds. Stir and microwave for 15 seconds. Keep repeating in 15-second intervals until most of the chocolate has melted. Be careful not to overcook the chocolate. If only a few pieces haven’t melted, take the bowl out and keep stirring until they eventually melt.
- Spoon about 2 ½ teaspoons to each cavity of the mold and use a pastry brush to spread the chocolate evenly, until the entire surface of each cavity is covered. Going a little over the edges is okay.
- Put the mold in the freezer for 5 to 10 minutes, until the chocolate has set.
- Take the mold out of the freezer and add 1 teaspoon of tempered chocolate to each cavity, brushing all the way up to the side and slightly over the edges. Do this one at a time! This is to prevent the chocolate from setting too quickly.
- Freeze again for 5 to 10 minutes, until the chocolate has set.
- Take the mold out of the freezer and fill half of the chocolate half spheres with equal amounts of mini marshmallows and hot cocoa powder
- Gently push the empty chocolate half spheres out of their cavities and leave them on top of the mold.
- Reheat the remaining chocolate in the microwave at 50% power, for 15 seconds. Stir and repeat until the chocolate has melted. Again, be careful not to over microwave it. The remaining few lumps will eventually melt when you stir the chocolate.
- Put on your latex gloves and transfer the chocolate to a piping bag. Cut a small opening and pipe along the edges of the half spheres containing the marshmallows and cocoa powder.
- Take the empty chocolate half spheres and place them on top of the marshmallow and cocoa mix filled cavities, gently pressing them so they can seal with the melted chocolate. You should have 6 perfect chocolate balls.
At this point, while the melted chocolate seam is still a little soft, you can add sprinkles to cover the seam or gently smooth out the edges by running your finger across the seam, or just leave it the way it is. .
Let the chocolate bombs fully cool and set. - Decorate your chocolate bombs with cake sprinkles or however you like to serve them. I personally melted some white chocolate that I piped over each choco bomb, in a crisscross design, and topped with sprinkles.
- Store them at room temperature until you are ready to serve them (within 24 hours is preferable). Pop them out of their cavities and place one chocolate bombs per mug, for a total of six mugs.
- Heat one cup of milk or oat milk for each mug, until very hot.
- Pour the hot milk over the chocolate bomb and watch it dissolve. Stir until the cocoa powder has completely and enjoy!
Notes
Store these chocolate bombs in an airtight container or storage bag. They can be refrigerated for up to 6 months but are best enjoyed within a month of making them.
Nutrition
- Serving Size: 1 hot chocolate bomb with milk
- Calories: 349
- Sugar: 38.4g
- Sodium: 316.9mg
- Fat: 18.6g
- Saturated Fat: 9.9g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 46.5g
- Fiber: 4g
- Protein: 5.4g
- Cholesterol: 0mg
