Get ready to transform your ordinary hot chocolate into an extraordinary culinary adventure! These Chocolate Fudge Hot Chocolate Bombs are not just a drink - they're a magical moment of deliciousness waiting to explode in your mug. Imagine watching rich, velvety chocolate shells dramatically melt away, revealing a cascade of marshmallows and decadent cocoa mix that transforms ordinary milk into a luxurious winter treat. Whether you're looking to impress guests, create a special moment with loved ones, or simply treat yourself to something extraordinary, these hot chocolate bombs are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups chocolate chips
- 1 cup hot cocoa mix
- 1 cup mini marshmallows
- 1/2 cup cocoa powder
- 1/4 cup sprinkles
Instructions
- Prepare a silicone half-sphere mold by thoroughly cleaning and drying it to ensure a smooth chocolate shell surface.
- Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until completely smooth and glossy. Use a digital thermometer to ensure chocolate reaches 88-90°F for proper tempering.
- Using a pastry brush, carefully coat the inside of each half-sphere mold with a thin, even layer of melted chocolate. Refrigerate for 5-7 minutes until chocolate sets completely.
- Apply a second thin layer of chocolate to reinforce the shell's structure, paying special attention to the edges. Chill again until firm.
- Gently remove chocolate shells from the mold, handling them delicately to prevent cracking.
- Fill half of the shells with hot cocoa mix, mini marshmallows, and a sprinkle of cocoa powder.
- Warm the edges of the empty chocolate shells briefly on a heated skillet to create a smooth melting surface for sealing.
- Carefully attach the filled and empty shells together, creating complete spheres. Smooth the seam with additional melted chocolate.
- Decorate the exterior with remaining melted chocolate and sprinkle with decorative sprinkles while chocolate is still wet.
- Refrigerate completed hot chocolate bombs for 10 minutes to set completely before packaging or serving.
- To use, place a bomb in a mug and pour hot milk over it, watching the chocolate shell melt and release the marshmallows and cocoa mix.
Tips
- Temperature is crucial when tempering chocolate - use a digital thermometer to ensure your chocolate reaches the perfect 88-90°F for a glossy, professional finish.
- Work in a cool environment to prevent chocolate from melting too quickly. If your kitchen is warm, consider using a fan or working near an air-conditioned space.
- Use high-quality chocolate chips for the best flavor and smoothest texture. Couverture or baking chocolate works best.
- Clean and completely dry your silicone molds before starting to prevent any water droplets from affecting chocolate's consistency.
- When sealing the chocolate spheres, work quickly and use a warm (not hot) skillet to create smooth edges.
- For extra flair, experiment with different sprinkle colors or add a pinch of flavored salt on top for a gourmet touch.
- Store completed hot chocolate bombs in an airtight container in a cool, dry place for up to two weeks.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 5mg
