Hot Chocolate Bombs (Printable)

Chocolate shells filled with cocoa and marshmallows that transform into creamy hot milk chocolate when immersed in hot milk.

# Required Ingredients:

→ Chocolate Shells

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted
06 - Sprinkles, to taste

# Preparation Steps:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave in 30-second bursts, stirring until smooth and glossy.
02 - Using a pastry brush or spoon, coat silicone sphere molds (2.5-inch diameter) with a thick, even layer of melted chocolate, ensuring complete coverage.
03 - Refrigerate the molds for 10 minutes until the chocolate begins to set.
04 - Apply a second layer of chocolate to reinforce the shells, then chill for an additional 10-15 minutes until completely firm.
05 - Carefully remove chocolate shells from molds. Fill half the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous portion of mini marshmallows.
06 - Warm a plate briefly in the microwave. Press the rim of an empty shell onto the hot plate to slightly melt the edge, then immediately press onto a filled half to seal. Smooth the seam if needed.
07 - Drizzle with melted white chocolate and add sprinkles if desired. Allow decorations to set completely.
08 - Place a hot chocolate bomb in a mug. Pour 1 cup very hot milk over it and stir until fully melted and creamy.

# Expert Suggestions:

01 -
  • The reveal when hot milk hits the chocolate shell is pure magic every single time
  • These make genuinely impressive gifts that look like you spent hours on them
  • You can customize the filling to match anyones favorite hot chocolate profile
02 -
  • Water is chocolate is enemy number one, even a drop from a wet spoon will seize your chocolate into a grainy mess
  • The chocolate must be completely set before you try removing it from the molds or you will have broken shells and tears
  • Sealing the bombs works best when the chocolate has firmed up but is not ice cold, warm chocolate edges stick together better
03 -
  • If your chocolate shells have tiny holes or cracks, paint the inside with a thin layer of melted chocolate and chill again before filling
  • The plate warming method for sealing works better than trying to remelt edges individually
  • Add a tiny pinch of sea salt to the filling for a salted chocolate variation that adults go crazy for
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