Decadent Homemade Hot Chocolate Bombs Recipe
Indulge in a cozy treat with these Homemade Hot Chocolate Bombs. Made with rich dark chocolate shells filled with cocoa powder, sugar, and mini marshmallows, they melt perfectly in warm milk to create a deliciously creamy hot chocolate experience that’s perfect for chilly days or fun gatherings.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 hot chocolate bombs
- Category: Beverages
- Method: No-Cook
- Cuisine: American
Ingredients
Chocolate Shell
- 120 g dark chocolate
Hot Chocolate Filling
- 4 tsp cocoa powder
- 2-4 tsp granulated sugar (adjust to taste)
- 100 g mini marshmallows
To Serve
- 800 ml semi-skimmed milk
Instructions
- Melt the Chocolate: Gently melt the 120 g of dark chocolate using a double boiler or microwave in short bursts, stirring often until smooth and glossy.
- Form Chocolate Shells: Using a spoon or a brush, coat the inside of silicone half-sphere molds with the melted chocolate. Make sure to cover evenly and form a thick shell. Place molds in the fridge to set for about 15-20 minutes.
- Fill the Shells: Once the chocolate shells are firm, carefully remove them from the molds. Fill each half-sphere with 1 tsp cocoa powder, ½ to 1 tsp granulated sugar (depending on your sweetness preference), and some mini marshmallows.
- Seal the Bombs: Warm a plate slightly and press two chocolate half-spheres together on the warm surface to melt the edges just enough to seal them. Press gently and hold to ensure they stick together. Place sealed bombs in the fridge for 10 minutes to firm up.
- Prepare the Hot Chocolate: Heat 200 ml of semi-skimmed milk per bomb in a saucepan until hot but not boiling.
- Serve: Place a hot chocolate bomb in a mug, pour the hot milk over it, and watch it melt, releasing the cocoa powder and marshmallows. Stir well before drinking.
Notes
- You can customize the sweetness by adjusting the sugar amount in the filling.
- Use a good quality dark chocolate for a richer taste and smoother melting.
- Be careful not to overheat the milk to avoid scalding.
- Store the hot chocolate bombs in an airtight container in a cool, dry place to prevent melting.
- For a vegan version, substitute dark chocolate with vegan chocolate and use plant-based milk.
