Hot Chocolate Bombs

Winter is here and what better way to enjoy these cold winter days than with a cup of hot chocolate? I absolutely love homemade hot chocolate. And these Hot Chocolate Bombs are Magical. Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows! Simply pour steaming hot milk over the top and BOOM !!!. Watch the chocolate bomb ‘explode’ releasing a flurry of the hot chocolate mix and marshmallows. Stir it and your decadent, delicious, indulgent Hot Chocolate is ready.  Easy Peasy Lemon Squeezy, isn’t it?

Hot Chocolate Bombs created quite a stir on social media in the recent years. It was all that people were talking about. Hot Chocolate Bombs are perfect as a holiday gift, stocking stuffer, or treat when you’re feeling festive. The name is very apt because this recipe is BOMB. You have to make it and trust me you will love it. Making hot chocolate bombs requires a little bit of work. But it’s worth the effort

Which type of Chocolate should you use?

You can use chocolate chips, a bar or any other type of smooth chocolate, but you’ll need to temper them a little to keep and shiny color. Chocolate candy melts and even almond bark are good options too.

I recommend using either melting chocolate or high quality dark chocolate such as Ghirardelli. While traditional melting chocolate such as Wilton does not need to be tempered, it does tend to have less flavor than fine chocolates. Therefore in lieu of melting chocolate you can use your favorite high quality chocolate bars. You would just need to temper them first, assuming they aren’t already tempered. Alternately, Ghirardelli melting wafers also offer a rich and flavorful alternative more suited for hot chocolate.

Couverture chocolate works the best, but is also the most expensive. You can use milk, semi-sweet or dark, it’s totally up to you. Chocolate chips work fine, just choose a higher quality brand.

How Do I Tell If My Chocolate Is Tempered?

If your chocolate is soft or doesn’t have a shine when solid, then it’s likely untempered. Untempered chocolate will also melt at room temperature and will bend rather than break under pressure. Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor.

How to melt chocolate?

You can melt chocolate 2 ways.

• The double boiler method : Fill a saucepan with an inch of water and let it on boil on a medium heat. Meanwhile, get your glass bowl filled with chopped chocolates and place it carefully on top of the saucepan. The steam from the boiling water in the bottom bowl will gradually heat the glass bowl enough to make your chocolate melt. Remember to keep stirring the melted chocolate until the chocolate melts completely.
• Microwave:  In a microwave safe glass bowl, add your chopped chocolate. Place the bowl in the microwave and heat it for 30 seconds. After 30 seconds, take the bowl out and stir the melted chocolate with a spatula. Place it back into your microwave and microwave it up again, this time less than 30 seconds. Continue with the same process, microwave and stir, until your chocolate is completely melted.

How Do You Temper Chocolate?

To temper dark chocolate, you will need a candy thermometer. I prefer doing it on a double boiler as it gives me more control over the chocolate. But you can use a microwave too. You just have to ensure all your work surfaces are completely dry to prevent the chocolate seizing up,

In order to temper the chocolate, we use the Seeding Method. Chop or grate the amount of dark chocolate you plan to use. Place two-thirds of the chocolate inside a double boiler. Heat the chocolate over hot but not boiling water, while stirring continuously. Make sure to avoid heating chocolate above 130°F.

Once the chocolate reaches 110°F to 115°F and has melted, remove from heat. Allow the chocolate to cool to 95°F to 100°F.Now add the remaining chocolate to the top pan of double boiler and stir until melted. Your tempered chocolate is ready .

What mold should I use?

I used Silicone sphere mold to make these bombs. I purchased the mold from Amazon. This is the easiest mold to use. You can also get acrylic or metal ones too.

Tips on How to Make Hot Chocolate Bombs

• I recommend wearing gloves to make your hot chocolate bombs. This will prevent fingerprints from transferring and showing up on your finished product. 
• I recommend placing the mold onto a cutting board or other hard surface or on a cake pan before you begin working. This will support your mold when you move it to the freezer.
• Make sure all of your tools and work surfaces are dry before starting and throughout the process. Chocolate can be finicky when melted, and even a single drop of water can cause the chocolate to seize. 
• The freezer causes condensation on the balls, affecting the texture, so storing them at room temperature is recommended.
• You can turn these into gourmet hot cocoa by adding a bit of instant coffee, crushed candy canes, caramels, or anything else you can think of.
• You can also paint a thin layer of chocolate using a paintbrush on the inside of the mold. Or using a pastry brush, brush the chocolate over the inside of the molds until they’re all covered – don’t worry about being too precise. Place into the fridge for 5 minutes to set
• You can use festive sprinkles to cover the center seam, but you can also use a paper towel with hot water to smooth it out. Then drizzle more chocolate on top and add whatever your heart desires!
• You could also place some melted chocolate in a piping bag with a fine tip and pipe melted chocolate around the edge of the empty half and then press it to the filled half.
• If you’re not happy with the appearance of the seal on your hot chocolate bombs, I have great news: it’s easy to disguise! Place your bomb in a jumbo cupcake liner or drizzle chocolate over the “rustic” part. (There’s nothing a little melted chocolate can’t fix!)

Love Hot Chocolate?

Love Hot Chocolate as much as we do? Then you have to try out our Spiced Hot Chocolate. This decadent and indulgent Spiced Hot Chocolate is smooth, creamy, comforting, chocolaty combined with spices that definitely warms your heart and soul. A combination of cocoa powder and chocolate chips make this hot chocolate extra flavorful and delicious! The best part this Spiced Hot Chocolate is ready in minutes.

Hot Chocolate Bombs

Recipe by Samrudhi MaheshCourse: BeveragesCuisine: Other world cuisineDifficulty: Medium

Prep time

20

minutes

Make decadent hot chocolate Bombs

Ingredients

• For the Chocolate Bombs

• a silicone half-sphere mold

• 2 cups dark melting chocolate

• 1 cup hot chocolate mix

• marshmallows

• For the Decorations

• Sprinkles

• black frosting

• Fondant (Optional)

Directions

• In a microwave safe bowl, melt chocolate according to the package. Stir until smooth. Or you can use a double boiler to melt your chocolate too.
• Place the silicone mold on a cookie sheet, cake pan, or something that will support your mold and can be placed into the freezer.
• Add the melted chocolate into the well of the silicone mold. Using the back of a spoon, push the chocolate up the sides until the entire mold is covered with a layer of chocolate.
• Or you can use the fill and flip method to make your chocolate sphere. Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes. Tip the molds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife.
• Transfer the mold to the freezer for about 10 minutes.
• Remove the tray from the freezer and make sure there is chocolate going all the way up the side of the mold. If the chocolate layer seems thin at the edge, add a little more chocolate to thicken the edge using a spoon, small spatula or food-safe paintbrush. I prefer doing 2 coats. Don’t worry about how the shell looks from the inside – it won’t be visible when the bomb is complete. Return to the freezer for 5 minutes.
• Gently press the center of each well and peel the silicone mold back from the edge of the chocolate sphere to remove the hardened chocolate. If you press too hard on the center of the mold, it can cause the shell to crack on the edges, so please be extra careful at this step.
• Heat a small skillet, saucepan or plate until it is warm. Place one half of the chocolate shell, rounded side up, on the hot surface, just until the edge begins to melt and creates an even edge for sealing the bomb. Keep your hot surface away from the other shells, as they are very heat sensitive and can begin to soften.
• Place this half of the chocolate bomb on a cookie sheet and fill with hot chocolate mix and mini marshmallows. The quantity of hot chocolate mix will depends on the the size of your chocolate bomb.
• Place the other half of the chocolate bomb on the heated skillet, saucpan or plate. Place it gently on the filled shell. The melted chocolate edges will meet and act as a “glue” to hold the 2 halves together.
• When ready to enjoy, you can place the hot chocolate bomb into a mug slowly pour warm milk over the hot chocolate bomb. Wait for it to pop open. Stir and enjoy!

Notes

• I recommend you wear gloves to make your hot chocolate bombs. This will prevent fingerprints from transferring and showing up on your finished product. 
• I recommend placing the mold onto a cutting board or other hard surface or on a cake pan before you begin working. This will support your mold when you move it to the freezer.
• Make sure all of your tools and work surfaces are dry before starting and throughout the process. Chocolate can be finicky when melted, and even a single drop of water can cause the chocolate to seize. 
• The freezer will cause condensation to form on the balls, affecting the texture, so storing them at room temperature is recommended.
• You can turn these into gourmet hot cocoa by adding a bit of instant coffee, crushed candy canes, caramels, or anything else you can think of.
• You can also paint a thin layer of chocolate using a paintbrush on the inside of the mold. Or using a pastry brush, brush the chocolate over the inside of the moulds until they’re all covered – don’t worry about being too precise. Place into the fridge for 5 minutes to set
• You can use festive sprinkles to cover the center seam, but you can also use a paper towel with hot water to smooth it out. Then drizzle more chocolate on top and add whatever your heart desires!
• You could also place some melted chocolate in a piping bag with a fine tip and pipe melted chocolate around the edge of the empty half and then press it to the filled half.
• If you’re not happy with the appearance of the seal on your hot chocolate bombs,. Don’t worry it’s easy to disguise! Place your bomb in a jumbo cupcake liner or drizzle chocolate over the “rustic” part. Melted chocolate fixes all your mistakes.

WordPress Recipe Plugin by WPZOOM

Storage

Most hot chocolate bombs can be stored at room temperature. You only need to keep them chilled if you add perishable fillings (like caramel sauce).

TRIED THIS RECIPE?

We would love to hear from you. Leave us a comment below. We would love to hear your feedbacks and suggestions too. Do write to us. You can share photos of your amazing creations to [email protected] and get featured on our blog. Or tag us @perfect_slice on Instagram. And don’t forget to share this recipe with your family and friends.

Subscribe to perfect_slice to get notified of all the new recipes posted on the blog.