Decadent Hot Chocolate Bombs (Print Version)

Creamy chocolate spheres with cocoa powder and marshmallow centers melt smoothly into hot milk.

# What You’ll Need:

→ Chocolate Shells

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# How to Make It:

01 - Melt the chocolate in a heatproof bowl over a saucepan with simmering water or microwave in 30-second intervals, stirring until smooth.
02 - Use a pastry brush or spoon to evenly coat silicone sphere molds (approximately 2.5 inches diameter) with melted chocolate, ensuring full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second chocolate layer for durability. Chill again for 10 to 15 minutes until fully set.
04 - Gently unmold chocolate shells. Fill half of them with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Press the rim of an empty shell half onto the warm plate edge to melt it slightly, then quickly seal onto a filled half. Smooth the seam as needed.
06 - Drizzle melted white chocolate over bombs and add sprinkles if desired. Allow to set completely.
07 - Place a hot chocolate bomb into a mug and pour 1 cup (8 fl oz) of very hot milk over it. Stir until fully melted and creamy.

# Additional Tips::

01 -
  • They look impossibly fancy but are genuinely fun and forgiving to make, even on your first try.
  • That moment when hot milk hits the bomb and everything melts into silky chocolate is pure joy, every single time.
  • They make incredible gifts and feel thoughtful in a way that store-bought treats never quite do.
02 -
  • The chocolate needs to be thick enough to hold a shape but fluid enough to paint smoothly. If it gets too thick while you're working, gently rewarm it for 10 seconds.
  • The warmth trick for sealing is everything, and if you rush it or use a plate that's too hot, your chocolate will melt unevenly and won't seal properly.
  • Make sure your molds are completely dry before you start, because even a tiny bit of water can make the chocolate seize up and become grainy.
03 -
  • If your chocolate shells crack or break, don't worry, just melt them down and try again. There's no shame in recycling chocolate.
  • Using a pastry brush instead of a spoon gives you more control and creates more even layers, though honestly both work just fine.
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