- If you're not tempering chocolate and instead using compound chocolates, just grate all of it and melt it in the microwave for 30 second bursts until its done, stirring between each burst
- Storage: Store tempered bombs at room temperature in an airtight container for 2 weeks. For untempered bombs, refrigerate and consume within 1 week.
- Reheating Chocolate: If chocolate thickens while working, microwave for 2-5 seconds and stir vigorously.
Hot Chocolate Bombs
Make hot chocolate bombs filled with homemade cocoa mix, marshmallows, and sprinkles. These treats "explode" into deliciousness when hot milk is added!
Servings: 3 bombs
Ingredients
Chocolate Shells
- 175 g good-quality coverture or compound chocolate dark, milk, or white or a mix based on the final colour you want. Use coverture if you plan on tempering and compound if not
- 4 g cocoa butter optional but highly reccomended
Hot Chocolate Mix
- ½ cup cocoa powder
- ½ cup milk powder
- ¼ cup sugar
- 1/2 tsp salt
- 1/4 stick grated cinnamon
- 1/8 tsp grated nutmeg
Extras for Filling and Decorating:
- Mini marshmallows sprinkles, crushed candy canes, or chocolate chips
- Edible glitter colored chocolate, or sprays for decoration
Instructions
Temper the Chocolate
- Grate your cocoa butter, if using, and put in freezer for 10 min while you prep chocolate.
- Finely chop or grate your chocolate.
- If you are using cocoa butter, add ¾ of the chocolate to a microwave-safe plastic bowl. If you are skipping cocoa powder, add 2/3rd of your chocolate.
- Heat the chocolate at 50% power (500W) in the microwave for 45-seconds and stir to distribute hot spots. Repeat in the microwave for 30 seconds, stir, and again for another 20 seconds. If most of your chocolate (~80%) has not melted by now, stir and heat for a last 10 second burst.
- Add the remaining ¼ (or 1/3) chocolate and frozen cocoa butter. Mix vigorously with a spatula for at least 8-10 minutes until thick and glossy. The mixture will get thick and gloopy, and the chocolate on the edges will start to set.
Make Shells
- Spoon 2 tablespoons of chocolate into each cavity of a silicone mold. Spread evenly to the edges with a spoon.
- Turn the mold upside down over a baking sheet lined with a silicon mat to drain excess chocolate. The shell should still be thick but if it's not, you may need to repeat to build a second layer of chocolate shell.
- Clean the edges with a spatula.
- Let the shells for 60 minutes in a cool, dry place.
Prepare the Hot Chocolate Mix
- In a bowl, whisk together cocoa powder, powdered milk, sugar, salt, and grated spices until evenly combined.
Decorate
- Carefully pop the set chocolate shells out of the molds. Place half the shells hollow-side up and the other half dome-side up in cupcake liners.
- Melt leftover chocolate and use to decorate the dome-side shells. Add edible glitter, sprinkles, or other decorations.
- Let set completely, another 15 minutes.
Assemble
- Fill hollow shells with 1.5 tablespoons of cocoa mix, mini marshmallows, and extras like sprinkles or candy.
- Heat a dry metal plate or baking sheet in the oven or airfyer.
- Melt the rims of the decorated domes by placing them on the hot plate for 1-2 seconds. Pick it up and and seal it over a filled shell. Smooth the seam with melted chocolate if needed.
Serve
- Place a hot chocolate bomb in a mug. Pour steaming hot milk over it, stir, and enjoy!
Notes
