Hot Chocolate Bombs

There’s nothing better than a hot cup of chocolate on a cold, blistery day. Instead of tearing off the top of a pre-made package, why not prepare some homemade hot cocoa bombs to make your cozy drink that much more creamy and flavorful? These sweet and decadent treats are a fun activity with kids, too. You can let them paint the chocolate on the inside of the molds and seal them together once everything is set. It’s an impressive treat that will delight kids and adults alike. It’s also a fun activity for winter days when it’s too cold to go outside.

Ingredients for Hot Cocoa Bombs

• Semisweet chocolate: Semisweet chocolate is a form of dark chocolate with a nice balance of sweet and bitter flavors. It’s not too cloying, making it a great ingredient to use when working with many other sugary ingredients.
• Baking cocoa: Baking cocoa is a type of chocolate used in baking recipes. Don’t get it confused with cocoa powder—this product has more acidity to help balance out super-sweet flavors.
• Dry milk powder: Nonfat dry milk powder is a fantastic way to add creamy flavor and texture to baked goods without requiring refrigeration.
• Confectioners’ sugar: Along with the milk powder and baking cocoa, confectioners’ sugar is part of the filling in these fun cocoa bombs. Once the chocolate melts, the confectioners’ sugar mixes with the hot milk to create a warm, cozy drink.
• Vanilla marshmallow bits: These little bits of flavor are the perfect thing to add to hot cocoa bombs. Be aware: they’re not the same as mini marshmallows! Marshmallow bits are typically smaller with a more crunchy texture.
• Sprinkles, colored sanding sugar and melted candy melts: These ingredients are optional, but they make a fun addition to hot cocoa bombs, especially if you’re making them for kids. Once the balls are formed, use some extra melted chocolate to decorate them with the colored sprinkles of your choice.

Directions

Step 1: Melt the chocolate

Place the chocolate in a microwave-safe bowl. Microwave, uncovered, on high for one minute, then stir. Microwave, stirring every 30 seconds until the chocolate is melted and smooth, for about one to two minutes longer. The chocolate should not exceed 90°F.

Step 2: Add chocolate to the molds

Taste Recipes

Add 1 tablespoon of melted chocolate into a silicone sphere-shaped mold (2-1/2 inch diameter). Brush the melted chocolate evenly inside the molds. Make your way all the way to  the edges, rewarming the melted chocolate as needed. Refrigerate the molds until the chocolate is set, about three to five minutes. Brush a thin second layer of chocolate in the molds. Refrigerate until set, about 8 to 10 minutes. Place the remaining melted chocolate into a piping bag fitted with a small round decorating tip then set it aside.

Step 3: Fill the hemispheres

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Remove the chocolate hemispheres from the molds. In a medium bowl, whisk together the baking cocoa, milk powder and confectioners’ sugar. Place 3 tablespoons of the cocoa mixture into each of the six chocolate hemispheres. Top each with 1 tablespoon of marshmallow bits.

Step 4: Seal the halves

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Pipe a small amount of melted chocolate on the edges of the filled hemispheres and carefully adhere the  empty halves to filled halves, pressing lightly to seal. You can use additional melted chocolate, if necessary. Decorate the balls with the optional ingredients, if desired. Refrigerate them until set and store them in a tightly sealed container.

Step 5: Prepare the hot chocolate

Taste Recipes

Place the hot chocolate bomb in a mug, then add 1 cup of warm milk and stir to dissolve.

Hot Cocoa Bomb Variations

Make peppermint hot cocoa bombs: To do so, simply fill the spheres with hot cocoa mix, 1 tablespoon of white baking chips and 1 tablespoon of finely crushed peppermint candies. Drizzle the outside with melted white chocolate that’s tinted pink and red and top with additional crushed peppermint candies.

Make salted caramel hot cocoa bombs: Fill the spheres with hot cocoa mix, 1 tablespoon of caramel chips and a pinch of flakey sea salt. Drizzle the outside with melted dark chocolate and melted caramel chips then sprinkle with more flakey sea salt.

How to Store Hot Cocoa Bombs

Hot cocoa bombs are best stored in the refrigerator to eliminate any fluctuating temperatures impacting the chocolate.  Once the hot cocoa bombs are formed and set, transfer them to an airtight container with a tight-fitting lid. Place in the refrigerator and store for one to two weeks.

Can you freeze hot cocoa bombs?

Yes, you can freeze hot cocoa bombs! Be sure to store them in a solid, sturdy container with a tight-fitting lid. That way there’s no chance of other items crushing them while they’re in the freezer.  These can last for one to two months if stored in an airtight container with a tight-fitting lid.

Hot Cocoa Bomb Tips

Taste Recipes

How do I warm the milk for hot cocoa bombs?

To use your hot cocoa bombs once they’re ready just drop them in a cup of warm milk. The best way to warm the milk is to heat it in a small saucepan on the stove over low to medium heat. The milk should be steaming slightly, but be sure not to let it burn on the bottom.

Can you make these hot cocoa bombs without a mold?

While these are much easier to make with a mold, we do have a fun way to make them without a mold. You can use empty cupcake liners instead! Simply brush the inside of the cupcake liner just as the recipe says and seal two of them together as indicated in the recipe. The bombs won’t have a perfectly spherical shape, but it’s a good substitute in a pinch.

What else can I put inside the hot chocolate bombs?

You can add a variety of candies to the inside of your hot chocolate bombs as long as they are shelf-stable and not too heavy. Try adding crushed peppermints, butterscotch chips or white chocolate chips.