Hot Chocolate Bombs (Printable)

Chocolate spheres filled with cocoa powder and marshmallows that melt into creamy hot chocolate when dropped into warm milk.

# What You'll Need:

→ Chocolate Shells

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

→ Filling

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

→ Decoration

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

# How to Make It:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (about 2.5-inch diameter) with a thick, even layer of melted chocolate. Ensure full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for sturdiness. Chill for another 10–15 minutes, or until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth the seam if needed.
06 - Drizzle with melted white chocolate and decorate with sprinkles if desired. Let set.
07 - To serve: Place a hot chocolate bomb in a mug. Pour 1 cup (8 fluid ounces) of very hot milk over it and stir until fully melted and creamy.

# Expert Advice:

01 -
  • These chocolate bombs create the most satisfying melt moment youll ever experience, like a magic show in your favorite mug.
  • They make perfect handmade gifts that friends will think you spent a fortune on, when really its just chocolate and patience.
02 -
  • If your chocolate shells are too thin, theyll crack before youre ready to use them, so be generous with that second coating.
  • Temperature is everything, as I discovered when I tried using milk straight off the boil and ended up with a grainy disaster, aim for very hot but not boiling milk.
03 -
  • Always have extra chocolate melted than you think youll need, as theres nothing more frustrating than running short on the final shell.
  • If you dont have sphere molds, large plastic Easter eggs lightly coated with a neutral oil can work in a pinch, just be extra gentle when removing the chocolate.
Return