Decadent Hot Chocolate Bombs (Print Version)

Chocolate spheres filled with cocoa and marshmallows that melt into creamy hot chocolate.

# 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 as desired

# How to Make It:

01 - Melt chocolate in a heatproof bowl over a saucepan of simmering water using the double boiler method, or microwave in 30-second bursts, stirring consistently until completely smooth and glossy.
02 - Using a pastry brush or small spoon, coat silicone sphere molds approximately 2.5 inches in diameter with a thick, even layer of melted chocolate, ensuring complete coverage without any gaps or thin spots.
03 - Refrigerate the coated molds for 10 minutes until the chocolate is firm to the touch, then apply a second layer of chocolate to reinforce the shell structure. Chill for an additional 10-15 minutes until completely set.
04 - Carefully unmold the chocolate shells by gently pressing the silicone mold. Fill half the shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous portion of mini marshmallows.
05 - Warm a plate in the microwave for 30 seconds. Gently press the rim of an empty shell half onto the warm plate to slightly melt the edge, then immediately press it onto a filled half to seal. Smooth the seam with your fingertip if needed.
06 - Drizzle the sealed bombs with melted white chocolate and sprinkle with decorations as desired. Allow to set completely at room temperature or refrigerate for 5 minutes to speed the process.
07 - Place a hot chocolate bomb in a mug. Pour 1 cup (8 fluid ounces) of very hot milk over the bomb and stir vigorously until the chocolate completely dissolves and the mixture becomes smooth and creamy.

# Additional Tips::

01 -
  • They make the ordinary act of hot chocolate feel like a special occasion every single time
  • The chocolate shell melts into the milk creating an incredibly rich and velvety texture you cannot get from powdered mix alone
  • These are stunning homemade gifts that look impressive but are secretly fun to make
02 -
  • Moisture is your enemy here. Even a drop of water in the melting chocolate will make it seize into an unusable gritty mess
  • The double layer method is non negotiable. Single layer shells crack when you try to seal them or fill them
  • Room temperature bombs are easier to work with than cold ones. Let them warm up slightly after chilling before attempting to seal
03 -
  • Use a kitchen scale for the chocolate. Measuring by volume is inaccurate and can affect how well the shells set
  • Work quickly when sealing the bombs. The chocolate edges need to be warm enough to fuse or they will pop apart
Go Back