Hot Chocolate Bombs (Printable)

Decadent chocolate spheres filled with cocoa powder and fluffy marshmallows that melt into creamy hot chocolate when dropped into hot 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

# Directions:

01 - Melt chocolate in a heatproof bowl over a saucepan of simmering water or microwave in 30-second intervals, stirring until completely smooth.
02 - Coat silicone sphere molds (2.5-inch diameter) with a thick, even layer of melted chocolate using a pastry brush or spoon. Ensure complete coverage.
03 - Refrigerate molds for 10 minutes until chocolate is firm to the touch.
04 - Apply a second coat of chocolate for reinforcement and return to refrigerator for 10–15 minutes until completely set.
05 - Carefully remove chocolate spheres from silicone molds, taking care not to crack the shells.
06 - Fill half of the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous portion of mini marshmallows.
07 - Warm a plate in microwave. Gently press rim of empty shell onto plate to slightly melt edge, then quickly press onto filled half to seal. Smooth seam if necessary.
08 - Drizzle with melted white chocolate and add sprinkles if desired. Allow to set completely before storing.
09 - Place bomb in mug and pour 1 cup very hot milk (240°F) over it. Stir until completely melted and creamy.

# Expert Advice:

01 -
  • These little spheres of joy create a moment of pure theater in your mug that somehow makes the chocolate taste even better.
  • Once you master the technique, you can customize endless variations that become the most personal gifts friends actually get excited about receiving.
02 -
  • Working in an overly warm kitchen can make the chocolate shells soft and impossible to handle, so lower your thermostat or run a fan if necessary.
  • The thickness of your chocolate shell matters more than anything else, as too-thin shells will crack before you can fill them and too-thick ones wont melt properly in the milk.
03 -
  • Brushing a tiny amount of edible luster dust inside your molds before adding chocolate creates a stunning metallic interior that becomes visible as the bomb melts.
  • For perfectly centered seams, place your filled half inside a small cup or egg carton to hold it steady while attaching the empty half.
Return