It was 63 degrees yesterday and I soaked up the sunshine and warmth like you couldn’t believe. It’s a good thing I did because I woke up to 4 inches of snow this morning. Yes, SNOW. And it’s still falling. It makes me more than a little sad. So I know that winter is technically on its way out, but that doesn’t make me mourn the snow any less. When things outside get chilly and wet, the best thing to do is make some comfort food. Need something to warm yourself up from your heart to your toes? Then it’s time you try making a delicious Hot Chocolate Bomb!
Hot Chocolate Bomb
What are Hot Chocolate Bombs? They are a heavenly ball of chocolate and goodness that you place in the bottom of your favorite mug (like this one!) before pouring steaming milk over the top. The bomb melts, the goodness mixes with the milk, and you have a cure for the winter blues.
Hot Chocolate Bombs: Tools
You can buy pre-made Hot Chocolate bombs here, or you can make your own. You do need a few things before you can start to make your own Hot Chocolate Bombs. The first is a double boiler like this. This tool is essential for melting your chocolate and getting everything the right temperature. You can use a glass bowl set over a saucepan with boiling water, but the double boiler is definitely easier.
The next item is a mold like this one. You want to find a silicone mold that will release the chocolate when it’s time to finish, but also give you the amount you need to make a bomb of the right size. After that, the tools are pretty standard fare: chocolate chips, spatula, spoon, and fillings!
Hot Chocolate Bomb: Fillings
When it comes to fillings you can go traditional with marshmallows and hot cocoa powder. You can also mix it up by adding sprinkles, different chunks of chocolate, bits of toffee or caramel, the options are endless! Coordinate your hot cocoa flavor with your toppings and you’re good to go. Now it’s time to talk about the process of making Hot Chocolate Bombs.
Hot Chocolate Bomb: How To
When it comes to making Hot Chocolate Bombs, practice really does make perfect. After trying the basics, you can begin to mix it up by painting different colors of chocolate into the molds (or using different shaped molds!) before coating with chocolate. You can make your bombs domes (which is easier to start), spheres, or even truffle shaped. So feel free to mix and match whatever works for your style and needs!
Hot Chocolate Bomb
- 1 pkg semi-sweet chocolate chips
- 1 can hot cocoa powder in chosen flavor
- 1 c. toppings caramel bits, toffee bits, marshmallows, etc.
- 1 bag chocolate melts for decorating
- Begin by putting plenty of water in the bottom of your double boiler. When the water is boiling, add the chocolate chips to the top and begin the melting process. The slower you melt, the shinier the chocolate. Stir constantly as the chips melt until you have a velvet smooth consistency. When the chocolate is melted and smooth, use a spoon to portion it out into the chocolate mold. Then, using the same small spoon to make sure that the chocolate coats the entire mold cup. You want to have a decent 1/4" thick coating of chocolate in the mold.
- Place the molds into the fridge or freezer for at least 20 minutes so that the chocolate is able to really harden and become less fragile. When the chocolate is hardened, remove from the freezer and prep the molds to be filled.
- To prep the molds, stretch the edges of each cup so that the chocolate pulls away from the silicone. Then turn the mold over onto a towel or parchment paper and gently push on the top of the dome so that the chocolate bombs release from the mold. Next, put the bombs back into the mold so you can fill them. This will make it a lot easier when it's time to take them out of the silicone for good.
- Filling the molds is pretty easy. Put about 1 tsp. of hot chocolate powder in the dome followed by your toppings. You should be able to fit in about 5-6 mini marshmallows and some additional toppings. When the domes are filled, use some of the remaining melted chocolate and cover the bottom of the domes. Pop the finished bombs into the freezer for another 20 minutes so that they have time to harden.
- Before packaging them up, take a few minutes to decorate them! Melt the chocolate melts according to the package directions, then pull the bombs out of the freezer, pop them out of the molds (they should come out easily), and give them a little decorating. Then package with the instruction to pour 3/4 cup of steaming hot milk over the top, stir, and enjoy!
I’m going to be making these tomorrow while staring at the still falling snow and hoping for more 60 degree days to come. Which combination have you tried? Let me know in the comments below!