Description
Learn how to make delightful homemade hot chocolate bombs with rich chocolate shells filled with hot chocolate powder and mini marshmallows. These fun, festive treats melt in warm milk to create a perfect cozy drink, ideal for winter gatherings or a sweet indulgence at home.
Ingredients
Scale
Hot Chocolate Powder
- ½ cup powdered or superfine sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup chopped chocolate
- 2 tablespoons powdered milk
Chocolate Shell
- 16 ounces chocolate candy coating or milk chocolate wafers
Filling and Decoration
- 1 cup hot chocolate powder (from above)
- ½ cup mini marshmallows
- Sprinkles for garnish (optional)
Instructions
- Make the Hot Chocolate Powder: In a small bowl or mason jar, combine powdered sugar, unsweetened cocoa, chopped chocolate, and powdered milk. Mix thoroughly and store at room temperature until ready to use.
- Melt the Chocolate Coating: Melt the chocolate candy coating or wafers according to the package instructions, typically using a microwave or double boiler until smooth and glossy.
- Create Chocolate Shells: Spoon 1-2 tablespoons of melted chocolate into each mold well, spreading it evenly with a spoon or small offset spatula to cover all edges thickly to ensure strong shells. Place the mold in the fridge for about 5 minutes to harden completely.
- Remove Chocolate Shells: Carefully pop the hardened chocolate shells out of the mold, ensuring they remain intact.
- Fill the Shells: Fill half of the chocolate wells with the prepared hot chocolate powder and mini marshmallows.
- Seal the Bombs: Heat a nonstick pan over medium-high heat until only barely warm. Gently press the rim of an empty chocolate shell onto the pan for 1-2 seconds to slightly melt the edges. Quickly place it on top of a filled shell and press gently to seal.
- Decorate: Drizzle melted chocolate over the sealed bombs and add sprinkles if desired for festive presentation.
- Serve: Place one hot chocolate bomb into a large mug. Pour hot milk over it and stir until the chocolate melts completely, creating a luscious cup of hot cocoa.
Notes
- Using powdered milk in the hot chocolate mix creates a creamy texture when melted.
- Ensure chocolate shells have thick edges to prevent cracking when removed from the mold.
- Use a high-quality chocolate candy coating or wafers for easier melting and better shell formation.
- These bombs can be stored in an airtight container at room temperature for up to 1 week.
- Customize fillings with peppermint bits, white chocolate chips, or flavored marshmallows for variety.
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
