Hot Chocolate Bombs
DIY hot chocolate mix in bomb form! Make these to be the coolest kid on the block.
Equipment
- Silicon molds with 6 semi spheres
- disposable piping bag
- 1/16 inch piping tip
Ingredients
For the Hot Chocolate Mix Recipe
- 1/4 cup regular sugar
- 1/2 tbsp cornstarch
- 1 1/2 oz semi or bittersweet chocolate
- 1/4 cup dark cocoa powder
- 1/8 tsp vanilla extract
- pinch salt
- 1/8 tsp cinnamon (optional)
For the Hot Chocolate Bombs
- 2 cups chocolate candy melts or 8 oz semisweet chocolate, chopped
- 1/2 cup white chocolate or colored chocolate candy melts
- 1/2 cup mini marshmallows
- sprinkles
Instructions
For the Hot Cocoa Mix
- Combine all ingredients in a food processor and blend until powdery.
For the Hot Cocoa Bombs
- Melt the chocolate candy melts in a small bowl placed over a pot of simmering water. If you are using chocolate chips, you will want to temper the chocolate to make sure it's shiny and pretty. Candy melts don't need to be tempered.
- To temper, you will need a candy thermometer. Melt two thirds of the chocolate to roughly 105 F. Then, add the remaining chocolate a little at a time, stirring to melt. Let the chocolate cool to 82 F. Once the chocolate has cooled to 82 F, put it back over the hot water and reheat to 88 - 91 F. Maintain the chocolate at this temperature.
- Use a clean paint brush to brush the silicone molds with chocolate. Freeze 10 minutes to set.
- Use gloves for this step to avoid fingerprints on your hot chocolate bombs. Heat up a frying pan on medium heat and gently melt the edges of one chocolate bomb half. Pop the chocolate bomb half into a cupcake paper or round cookie holder to hold it while you fill it. Fill with 1 tbsp hot chocolate mix and some mini marshmallows.
- Melt the edges of the second half, then put the two halves together. The melted edges will seal.
- Let the hot chocolate bombs rest for a few minutes. Melt the white chocolate or colored candy melts. Place the white or colored chocolate in a piping bag and pipe swirls over the hot chocolate bombs. Add some sprinkles!
Notes
For those who like their chocolate with spicy flavors, 1/8 tsp hot chili can be added to the hot chocolate mix recipe.
Hot Chocolate Mixture keeps in an airtight container (aka a chocolate bomb) at room temperature for up to 2 months.
If you're not in the mood to make hot cocoa bombs, make a big batch so you can have a hot cocoa jar sitting in your kitchen. We hear this is the key to happiness.
The hot cocoa mix itself can be put into 4-ounce mason jars and given away as a lovely holiday gift as well.
Note that some hot chocolate mix recipes call for dry milk, so that you can skip the step of mixing in hot milk. While this can be practical, we find the flavor and texture a bit lacking, so prefer our milk liquid and hot and our hot chocolate mix dairy free.
To use: heat up one cup of your favorite kind of milk (dairy, almond, soy, oat, or whatever nut or pulse suits your fancy that day) over medium heat until steamy. Place your bomb in a mug and pour the hot milk over the top.
Tried this recipe?Let us know how it was!