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Fixing The Hot Chocolate Bombs Everyone Is Making: 1 Secret

The Hot Chocolate Bombs Everyone Is Making
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Make the viral Hot Chocolate Bombs that melt dramatically when hot milk is poured over them, releasing cocoa and marshmallows for a fun, interactive treat. This recipe is foolproof.

Ingredients

Scale
  • 6 ounces (about 1 cup) semi-sweet or milk chocolate, finely chopped
  • 12 silicone half-sphere molds (about 2.5 inches wide)
  • Hot cocoa mix (about 1 tablespoon per bomb)
  • Mini marshmallows
  • Optional toppings: Sprinkles, crushed peppermint, cocoa powder for dusting

Instructions

  1. Melt four ounces of the chopped chocolate using a double boiler or in short bursts in the microwave, stirring until smooth.
  2. Using a small offset spatula or the back of a spoon, coat the inside of each silicone mold with a thin, even layer of melted chocolate. Make sure the chocolate reaches the top edge.
  3. Place the molds in the refrigerator for 10 minutes until the chocolate is set.
  4. Apply a second, slightly thicker layer of chocolate to the inside of each mold, paying extra attention to the rims to create strong shells.
  5. Chill the molds again for another 15 minutes until completely firm.
  6. Gently remove the chocolate half-spheres from the molds. If the edges are uneven, briefly heat a small plate and gently press the rim of one half-sphere onto the warm plate to smooth and slightly melt the edge.
  7. To assemble, take half of the shells. Fill the bottom of each shell with one tablespoon of hot cocoa mix and a small portion of mini marshmallows.
  8. Heat a clean, dry plate again. Take an empty chocolate half-shell and lightly touch its rim to the warm plate for just a second to melt the edge slightly.
  9. Quickly press the melted rim onto a filled half-shell to seal them together, forming a complete sphere. Work fast before the chocolate sets.
  10. Decorate the finished bombs immediately with sprinkles or a dusting of cocoa.
  11. To serve, place one bomb in a mug and pour about 1 cup of hot milk over it. Watch it melt open! Stir well before drinking.

Notes

  • Use high-quality chocolate for the best flavor and shine.
  • If the chocolate seizes (gets grainy), this usually means water got into it. Discard and start over with dry equipment.
  • For a stronger seal, you can briefly heat a small, filled half-sphere rim before capping it with the top half.

Nutrition

Find it online: https://savorandpin.com/hot-chocolate-bombs-everyone-is-making/