Description
Dive into the world of hot chocolate bombs with our comprehensive 2024 guide! Learn tips, tools, and recipes for crafting these fun treats.
Ingredients
Scale
- 2 cups semi-sweet or milk chocolate chips (or melting chocolate)
- 1/2 cup hot cocoa mix
- 1 cup mini marshmallows
- Optional: sprinkles, crushed candy canes, or edible glitter for decoration
Instructions
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
- Using a pastry brush or the back of a spoon, coat the inside of the silicone molds with melted chocolate. Ensure the coating is even and thick enough to avoid breaking.
- Place the molds in the freezer for 5-10 minutes to set. Repeat with another layer of chocolate if necessary for added strength, then freeze again until firm.
- Carefully remove the chocolate shells from the molds. Handle them gently to avoid cracking.
- Fill half of the shells with 1-2 tablespoons of hot cocoa mix and a handful of mini marshmallows.
- Warm the edges of the empty shells by placing them on a warm plate for a few seconds, then press them gently onto the filled shells to seal them together. Use a bit of melted chocolate as glue if needed.
- Decorate the sealed hot chocolate bombs with drizzled chocolate, sprinkles, or crushed candy canes. Let the decorations set before using or packaging.
- To serve, place a hot chocolate bomb in a mug, pour hot milk over it, and watch the magic unfold as it melts and releases the cocoa mix and marshmallows!
- Prep Time: 30 min
- Cook Time: 15 min