hot chocolate bombs;
A 2.75" chocolate sphere with all sorts of delicious goodies stuffed inside, like marshmallows, sprinkles, or extra chocolate! Pour hot milk over these bombs and watch as they explode deliciousness to make an amazing cup of hot chocolate. There's so many creative flavor options, so I'll share a few of my favorites.
Servings: 3
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Equipment
- (2) three-piece chocolate sphere molds
Ingredients
- 1 cup chocolate compound (like candy melts, or guittard a'peels. Can substitute melted tempered chocolate as well)
- 8-10 mini marshmallows
- 1 Tbsp dehydrated marshmallows
- additional toppings (see notes for suggestions)
Instructions
- Assemble your three-piece molds first. Remove the top piece, and the inserts and set them nearby. Have the bottom piece ready to receive the chocolate. Set up a muffin tin with 6 liners. We'll use this later to hold the chocolate shells.
- Melt your candy coating according to package instructions. Melt in the microwave in bursts of 20-30 seconds, stirring between each blast. Stop when the majority of chocolate is melted and there are only a few lumps left. Stir until remaining chocolate lumps have melted completely.
- Add chocolate to the fill line of your mold. Repeat for each cavity, 6 in total across the two molds.
- Place the flexible insert, second piece of the mold into each cavity, pressing down slightly so the chocolate starts to spread (does not need to come all the way up the sides at this point.)
- Once a set of three has the flexible insert, use the top third piece of the mold to press into the cavities so the chocolate climbs fully up the sides and stops at the lip of the flexible insert. Repeat for the second mold.
- Check the cavities lips for air bubbles or thin chocolate and use your fingers to press out the air pockets or redistribute chocolate as needed.
- Refrigerate the molds for approximately 10 minutes. (This length of time worked well for guittard a'peels, your chocolate may vary. It can be left for longer as needed.)
- Carefully demold the chocolates, placing them in the muffin tin. If the right consistency, they should come out of the molds with minimal coaxing. If stuck a little, gently squeeze the mold cavities near the edges to loosen it. You can also look for air bubbles--you want to see the chocolate retracting from the plastic. Leave the flexible insert in for now (though it's no problem if it slips free).
- Carefully peel away the flexible insert. I find it helps to use a chopstick to minimize fingers touching or melting the spheres. I pull away using one hand and use the tip of the chocolate to hold the inside of the sphere for more leverage to separate the plastic.
- Prepare fillings. Add marshmallows, cocoa powder, sprinkles, chocolate, or fruit. Add filling for an individual bomb to a small cup or bowl.
- Heat a small frying pan on the stovetop, or heat a flat ceramic plate in a toaster oven. Remove from the heat.
- Working quickly, grab one half of the bomb, and press the lip to the plate for a second or two until the edge just melts. Pour in the fillings. Repeat the melting process with the second half and press the two halves together. Set back into the muffin tin. Allow to cool for 15-20 seconds or until set.
- Melt any additional chocolate and drizzle over the top. Sprinkle on any toppings like sprinkles or fruit.
Notes
Flavor Suggestions:
- Strawberries and cream (white chocolate shell with dehydrated strawberries and marshmallows. Top with a dehydrated strawberry bow.)
- Caramel (milk chocolate shell with caramel sauce and marshmallows. Top with gold sprinkles.)
- Blueberries and cream (white chocolate shell with dehydrated blueberries and marshmallows. Top with dehydrated blueberries.)
- Apple cinnamon (white chocolate with dehydrated apple slices and cinnamon. Top with crushed dehydrated apple slices.)
- Black and white (marbled white and dark chocolate shell with chocolate shavings and marshmallows. No topping necessary.)
- Gingerbread (seasonal gingerbread candy melt shell filled with marshmallows and gingerbread sprinkles. Top with a white chocolate drizzle and gingerbread sprinkles.)
- Peppermint bark (mint chocolate shell filled with crushed candy canes and marshmallows. Top with a drizzle and sprinkled candy canes)
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!