Eeek! So excited about this recipe today! My mom has been super excited about this and ‘practicing’ over the last few days. This is a new recipe for us and we are so excited to share! I saved all the videos from us making these to my highlights, so feel free to reference any time.
Not only are these fun to make, but they also would be super cute to give as gifts! Put the hot chocolate bomb in a cute holiday mug, wrap, and add a festive tag! Perfect to give to friends, neighbors, or your children’s teachers. Speaking of kids, they would LOVE to help make these! Decorating the hot chocolate bombs is super fun- and of course they will love to see the bomb ‘pop’ open when added to hot milk/water!
I included some of the items you will need below:
Hot Chocolate Bombs
Ingredients
- Silicone chocolate mold, rounded
- Melting chocolate (we used both milk chocolate and white)
- mini marshmallows
- hot chocolate powder
- toppings to decorate like crushed peppermint, andes mints, etc
Directions
- Melt chocolate according to label. Add to silicone mold, but don’t fill mold completely full- the idea is to create a hollow mold (to put marshmallows and hot chocolate inside). Focus chocolate on the bottom and sides of the mold and refrigerate until hardened.
- Once molds are hardened, pop one out and add hot chocolate powder and marshmallows to your liking. We filled the mold about halfway with hot chocolate and added marshmallows on top.
- You will need a hot bowl or plate. Press one of the empty chocolate molds against the hot plate to slightly melt the rim. Connect this mold to the one you just filled- they should now stick together! Run a hot spoon along the seam where the two chocolate cups meet to slightly melt the chocolate and seal the seam.
- Melt white chocolate chips and place in a plastic baggie. Cut the corner and drizzle over hot chocolate bombs (optional). Can also sprinkle crushed peppermint or Andes mints on top. Refrigerate chocolate bombs for 30 minutes.
- To make a cup of hot chocolate, place one hot chocolate bomb in a mug. Pour 1 1/2 cups of hot milk over bomb. Stir.
TIPS
DO NOT overheat the chocolate chips. Chocolate can be melted in a double boiler in the microwave.The key to success is making sure the chocolate has time to really set up in the refrigerator. If the chocolate is soft (AT ALL) it will stretch and break. Like any other chocolate project, if you handle the chocolate too much the heat from your hands will cause it to soften. If you find this to be the case while you are smoothing out edges and seams in the chocolate molds, just place the molds back in the refrigerator for 5 minutes or so. You can use a hot spoon to smooth out the center seam. If your seam doesn’t match up perfectly, you can dip your finger in some of the extra melted chocolate and carefully run it along the seam. Refrigerate to allow the seam to harden, then run a hot spoon around the seam to smooth it out a bit. Hot chocolate bombs should be stored in an airtight container or in a cellophane gift. Storing them in a pantry or on a counter is fine as long as they are not near a heat source or window.
I hope you all enjoy this recipe and tag me on Instagram if you give it a try! As a reminder, I saved all of the videos of us making these to my highlights, so if you are confused about the directions, take a look there! As always, thank you for reading! -A
