Description
Create delightful Hot Chocolate Bombs—chocolate spheres filled with homemade chocolate milk powder and mini marshmallows. Drop a bomb into a mug of hot milk for a rich, creamy, and fun hot cocoa experience that melts perfectly for an indulgent treat.
Ingredients
Scale
Chocolate Shell
- 1 cup (168 g) semi-sweet chocolate chips
Chocolate Milk Powder Filling
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (39 g) cocoa powder
- 1 pinch kosher salt
- 6 tablespoons chocolate milk powder (divided)
Filling
- 3 tablespoons mini marshmallows (divided)
Equipment
- 1 silicone chocolate bomb mold
Instructions
- Prepare the Chocolate Milk Powder Mixture: In a mixing bowl, combine the granulated sugar, cocoa powder, kosher salt, and half of the chocolate milk powder. Stir until evenly mixed to create the filling powder.
- Melt the Chocolate: Gently melt the semi-sweet chocolate chips using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy.
- Coat the Molds: Spoon melted chocolate into each cavity of the silicone chocolate bomb mold. Use the back of a spoon or a brush to spread the chocolate evenly along the sides, making sure to create a robust shell.
- Set the Shells: Place the mold in the refrigerator or freezer for 5-10 minutes to allow the chocolate to harden completely.
- Add Filling: Once the shells have set, gently remove them from the mold. Fill half of the shells with a spoonful of the chocolate milk powder mixture, remaining chocolate milk powder, and mini marshmallows.
- Seal the Bombs: Warm a plate slightly and place the empty half-shells on it to soften the edges. Quickly and carefully press the filled halves onto the warmed half shells, sealing the edges by gently pressing together.
- Chill to Settle: Place the sealed hot chocolate bombs back into the refrigerator for 5-10 minutes to ensure they are firmly sealed and ready for use.
- Serve: To use, place a hot chocolate bomb in a mug and pour hot milk over it. Stir and watch the bomb melt, releasing the chocolate milk powder and marshmallows into a hot, creamy drink.
Notes
- Use high-quality semi-sweet chocolate for a smooth, rich shell.
- Ensure the chocolate is fully melted and uniform to make a strong shell that won’t break prematurely.
- Warm the edges of the chocolate shells to seal the bombs properly without leaving gaps.
- Store finished hot chocolate bombs in an airtight container in a cool place or refrigerator.
- Customize the filling with different flavored marshmallows or sweeteners if desired.
Nutrition
- Serving Size: 1 hot chocolate bomb
- Calories: 457 kcal
- Sugar: 45 g
- Sodium: 35 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
