Description
Create delicious and fun homemade hot chocolate bombs with melted chocolate shells filled with rich hot chocolate powder and mini marshmallows. These melt into a warming cup of cocoa, perfect for cozy moments and festive treats.
Ingredients
Scale
Hot Chocolate Mixture
- ½ cup powdered or superfine sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup chopped chocolate
- 2 tablespoons powdered milk
- 1 cup hot chocolate powder
- ½ cup mini marshmallows
Chocolate Shell
- 16 ounces chocolate candy coating or milk chocolate wafers
- Sprinkles for garnish (optional)
Instructions
- Make the Hot Chocolate Powder: In a small bowl or jar, combine the powdered sugar, unsweetened cocoa, chopped chocolate, powdered milk, and hot chocolate powder. Mix well until evenly incorporated. Store the mixture at room temperature until ready to fill the chocolate shells.
- Melt the Chocolate: Melt the chocolate candy coating or milk chocolate wafers according to the package instructions, usually by microwaving in short intervals or using a double boiler, stirring until smooth and glossy.
- Form Chocolate Shells: Pour 1 to 2 tablespoons of melted chocolate into each mold well. Use a spoon or small offset spatula to spread the chocolate evenly all the way to the top edges, ensuring a thick rim to avoid breakage after hardening.
- Harden the Shells: Place the mold in the refrigerator for about 5 minutes until the chocolate hardens completely and can be removed easily from the mold without breaking.
- Remove Shells from Mold: Carefully pop out the hardened chocolate wells from the mold to prepare for filling.
- Fill Chocolate Wells: Add a spoonful of the prepared hot chocolate powder and some mini marshmallows into half of the chocolate wells, leaving the other half empty for sealing.
- Seal the Bombs: Warm a nonstick pan over medium-high heat until just warm. Gently press the rim of an empty chocolate shell onto the warm pan for 1 to 2 seconds until the edges start to melt slightly, then immediately place it over a filled chocolate well and press gently to seal the two halves together.
- Decorate: Optional – drizzle melted chocolate and add sprinkles on top for a festive appearance.
- Serve: Drop one hot chocolate bomb into a large mug, pour hot milk over it, and stir until the chocolate shell and contents melt completely creating a rich cup of hot cocoa.
Notes
- Use superfine or powdered sugar to ensure smooth hot chocolate powder.
- Chocolate candy coating or chocolate wafers work best for forming a sturdy shell.
- Melting the chocolate edges on a warm pan is a simple and effective way to seal the bombs.
- Store hot chocolate powder and bombs at room temperature in airtight containers for freshness.
- Customize by adding different fillings like crushed peppermint or flavored marshmallows.
- Handle chocolate shells gently to prevent cracking.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 114 kcal
- Sugar: 15 g
- Sodium: 183 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0.43 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 2 mg
