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hot chocolate bombs

Delight in these homemade hot chocolate bombs, perfect for cozy winter nights. Filled with rich chocolate and mini marshmallows, they melt into a creamy drink when placed in hot milk.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces semi-sweet chocolate chips
  • 4 tablespoons hot cocoa mix
  • 0.75 cup mini marshmallows
  • 0.25 cup white chocolate chips

Method
 

Preparation Steps
  1. Finely chop the chocolate chips to aid in even melting.
  2. Place 5 ounces of chopped semi-sweet chocolate into a microwave-safe bowl. Microwave on defrost for 15-second intervals, stirring in between until almost melted. Ensure temperature remains below 120°F.
  3. Add remaining chocolate and stir until mostly melted. Cool the mixture to about 85°F.
  4. Reheat the chocolate on defrost for 15 seconds to make it fluid for molding.
  5. Use a brush to coat the inside of each mold cavity with melted chocolate, applying two thin coats.
  6. Chill the mold for 3-5 minutes until the chocolate sets.
  7. Gently pop out the chocolate halves.
  8. Fill one half with about 1 ½ teaspoons hot cocoa mix and mini marshmallows.
  9. Melt the rim of each half slightly on a heated plate and join halves to seal.
  10. Melt white chocolate in a piping bag and pipe over the top for decoration.
  11. Store in an airtight container until ready to serve.

Notes

Make sure not to overheat the chocolate to prevent burning or dull finish. Store in a cool, dry place.