Double Chocolate Hot Chocolate Bombs
These fun hot chocolate bombs are filled with hot cocoa powder and mini marshmallows for a fun and exciting twist on everyone's favorite winter drink!
Servings 6 bombs
Ingredients
- 8 oz white chocolate bar
- 8 oz milk chocolate bar
- 6 tsp hot chocolate mix
- 1 cup mini marshmallows
Instructions
- First, chop your white chocolate into fine pieces.
- Place the white chocolate pieces in a microwave-safe bowl, and heat on half-power (or the defrost setting) in 30-second intervals, mixing in between each until just melted. You want the chocolate to have a relatively thick viscosity. If it's too thin, let it sit for a few minutes to thicken.
- With a kitchen spoon, portion out some chocolate into each sphere of the mold. Use the back of the spoon to smooth the chocolate around, paying special attention to building up the sides and edges. Place the mold in the refrigerator for 15-20 minutes to let the chocolate set.
- While the white chocolate layer sets, chop your milk chocolate in the same manner as before. Heat it again, paying careful attention to not overheat or burn the chocolate. Once your white chocolate has set, spoon the milk chocolate into the molds. Carefully recoat the inside of each sphere. Place the molds in the refrigerator again, this time, for 20-25 minutes.
- As your bombs finish setting for the second time, fill a mug with water and heat it in the microwave until very, very hot. Then, place your dinner plate face-up on top of the hot water-filled mug.
- Once your hot chocolate bombs are set, remove them from the fridge. Carefully stretch the edges of the molds to loosen the silicone from the sides of the bombs. Then, gently apply some pressure to the underside of each bomb in the first mold, popping them out. Leave the second mold alone for the moment. Rub each of the first six bombs over your warm plate to melt down any uneven bumps or textures around the edges. Then, set the shells back into the molds to hold them in place.
- Next, add a heaping teaspoon of hot cocoa mix and a handful of marshmallows to each of the six already-smoothed hot cocoa bomb-shells. Finally, remove the remaining six shells. Rub each of the shells' edges on the warm plate to smooth and melt it down, before placing it on top of one of the filled shells. Press gently to adhere.
- Repeat until all six bombs are assembled. Place the hot cocoa bombs back in the refrigerator once more, for 5-10 minutes, or until the center seam is fully solidified. At that point, you can remove the hot chocolate bombs from the refrigerator and the mold, placing them on a plate or in cupcake liners for clean handling and pretty presentation.
Notes
To serve your hot chocolate bombs, heat water or milk until hot. Then, place a hot chocolate bomb in a mug. Pour the hot liquid over the bomb and let it bloom. Then, stir to finish integrating the chocolate with the liquid. Enjoy!