These hot cocoa mix and marshmallow stuffed balls of delight will have everyone mesmerized as they melt away in warm milk to create the perfect cup of hot chocolate. Hot Chocolate Bombs are the perfect addition to any holiday especially Valentine’s Day.
True confession, I am always late to the party. Because I am not a huge Tic Toc Fan ( shocking) I did not learn the origin of the Hot Cocoa Bombs till much later. Try not to hate me too much but sriously not a fan of the app, but I am a fan of these bombs.
What is a hot chocolate bomb?
Again leading with irony, not sure why I started with that question. I am probaby the only person in the world who didn’t discover the “what” on Tic Toc lol.
Hot chocolate bombs or hot cocoa bombs are pretty little balls of chocolate that you put into a mug. When you pour hot milk into the mug, the chocolate melts and magically releases the marshmallows and cocoa hiding inside.
They are super cute, totally Instagram worthy and “balls” of fun. Plus there is no limit on flavours, colours nor decorations. I know that these decadent balls are available at several stores and many a bakery and Etsy shop, but what’s the fun in buying. I thought i would try my hand at creating some fun.
HOW DO HOT CHOCOLATE BOMBS WORK?
Hot Cocoa or Chocolate bombs work like magic. Well to a child it would seem that way. Drop the bomb in a cup of hot milk and watch all the secrets spill out.
I find it really fun to actually pour the milk over the bomb and watch the chocolate melt away. The amount of milk will depend on the size of the balls. I made two sizes and found for the large balls I needed about 12-14 oz of warm milk. Perfect size for my Rae Dunn mugs.
The smaller globes were perfect for a normal size coffee cup, or one of the fancy clear glass americano mugs I own. The clear glass really allows the ” show” to be seen.
What do I need to Make Hot Cocoa Bombs
The ingredient list is quite straightforward. A few simple ingredients to create a decadent treat for the holidsys, in this case Valentone’s Day.
- Chocolate melts, melting chocolate or chocolate chips
- hot cocoa
- mini marshmallows
- coloured candy melts or candy sprinkles for decorating
Special Equipment
- silicone mold
- bowl
- spoon
- parchment paper
- cookie sheet
- chocolate drizzler
How Do I make the Molds
This is the slightly tricky part, and I only say this to clarify there are tons of ” instructions” out there. Honestly these can be as easy or as complicated as you want, but it will get messy. Who can work with melted chocolate without a mess?
I am a basic gal and i tend to get straight to the point, I DO NOT TEMPER….. there I said it, I melt the chocolate and move forward, but my bombs are for me, not for re-sale.
- depending on the chocolate you use you may need to chop it or break it up, I tend to stick to candy wafers or chocolate chips. Place approximately 6-8 ounces in a clear bowl
- place in microwave for 30 seconds and remove to stir quickly
- continue for 30 second intervals until your chocolate is almost completely melted, remove and continue stirring until all lumps are removed.
- prepare your mold, I use silicone
- coat each sphere with a thin coat of chocolate, many use a spoon or a paintbrush . I have tried many but prefer adding a tablespoon of melted chocolate to each sphere, with the back of the spoon I coat the sides. I then lift the mold and move the chocolate around until it naturally coat the whole sphere.
- repeat step 5 until all spheres are evenly coated.
- tip the mold to drain any excess chocolate. (it can be re-used later and too much chocolate will affect the “melt” factor.
- place mold upside down till chocolate hardens ( you can leave on counter or place in fridge or freezer. Lucky for me I live in snowy Cnada so I put them outside to harden fast.
- Once hardened gently remove each sphere from the mold
- Be careful when filling the spheres, warm fingers can cause marks. Many people leave the mold in the sphere to fill, I add them to a cupcake liner.
- Warm a plate in the oven or microwave to smooth your edges and to use for sealing
- After gently melting the round edge, Add a tablespoon of hot chocolate or cocoa, a few mini marshmallows and treats as needed.
- take the top layer and again soften the edge, this will create a smooth edge and melt the chocolate to allow a seal to form. Another option is to use your chocolate drizzler to add chocolate to the edge as a seal.
- once all your Hot chocolate bombs are together you can decorate
- melt a contrasting candy wafer and fill your drizzler. add fun chocolate lines to each chocolate bomb.
- Serve immediaty or store in dry container ( or in freezer)
What is the best mold for hot chocolate bombs?
My preferred mold is a small silicone mold I ordered off of Amazon. It makes a smaller ball but it is so very easy to work with. I recently received a slightly larger mold in my Fab Fit Fun Box. It has a fun design on the top and I am enjoying making larger bombs.
There are several acrylic molds also available but I think those work better if you want to temper your chocolate. Cool tip I saw a youtube video where a woman used no molds at all. She took a small bowl with a round bottom and filled it with water and added a spoon. She then froze the bowl.
Once the bowl was filled with ice, she removed it, and it created the perfect round mold with a ready made handle. Dip the ice ball in melted chocolate and it immediately created the perfect mold. I am anxious to try this and see how it works. Search Hot Cocoa Bombs with no molds, it is pretty cool.
What is the best chocolate for hot chocolate bombs?
The best chocolate to use is your favourite. Honestly you are making these for you, so what do you love. I mostly use hersey chocolate chips and then some Wilton candy melts for colour and decorating. I am actually more concerned with the cocoa I use then the chocolate lol.
How do you store hot chocolate bombs?
Because I do not temper my chocolate ( too impatient) I store mine in an airtight container in the freezer. The chocolate is ready quickly when I remove them and I am sure there is no melting or discolouration. You can store them in an airtight container in your cupboard, It is chocolate and unless you live in the hot south they will not melt.
A Few Supplies I use
https://amzn.to/3oz45NE
Hot Chocolate Bomb
Equipment
- spoon
- Parchment paper
Ingredients
Instructions
- Place approxmately 6-8 ounces in a clear bowlplace in microwave for 30 seconds and remove to stir quickly
- continue for 30 second intervals until your chocolate is almost completely melted,
- remove and continue stirring until all lumps are removed
- prepare your mold,
- I use silicone mold coat each sphere with a thin coat of chocolate, many use a spoon or a paintbrush . I have tried many ways but prefer adding a tablespoon of melted chocolate to each sphere and with the back of the spoon I coat the sides.
- lift the mold and move the chocolate around until it naturally coats the whole sphere
- Repeat step 5 until all spheres are evenly coated.
- tip the mold to drain any excess chocolate. (it can be re-used later and too much chocolate will affect the “melt” factor.
- place mold upside down till chocolate hardens ( you can leave on counter or place in fridge or freezer. Lucky for me I live in snowy Canada so I put them outside to harden fast.
- once hardened gently remove each sphere from the mold Be careful when filling the spheres, warm fingers can cause marks. Many people leave the mold in the sphere to fill, I add them to a cupcake liner.
- warm a plate in the oven or microwave to smooth your edges and to use for sealing
- After gently melting the round edge,Add a tablespoon of hot chocolate or cocoa, a few mini marshmallows and treats as needed.
- take the top layer and again soften the edge, this will create a smooth edge and melt the chocolate to allow a seal to form. Another option is to use your chocolate drizzler to add chocolate to the edge as a seal.
- once all your Hot chocolate bombs are together you can decorate
- melt a contrasting candy wafer and fill your drizzler.
- add fun chocolate lines to each chocolate bomb.
- serve immediately or store in dry container ( or in freezer)
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