Homemade Hot Chocolate Bombs
These easy hot chocolate bombs are the perfect winter treat. Cocoa powder, sugar and mini marshmallows are encased in a chocolate shell, which melts as you pour over hot milk. Once stirred, it turns into the most delicious hot chocolate.
Servings: 4 hot chocolate bombs
Equipment
Ingredients
- 120 g dark chocolate
- 4 tsp cocoa powder
- 2-4 tsp granulated sugar
- 100 g mini marshmallows
- 800 ml semi-skimmed milk
Instructions
- Start by melting the chocolate in short bursts in the microwave until smooth. Or you can melt over a double boiler if you prefer.
- Once melted, pour some melted chocolate into 8 divots of the semi-sphere silicone mould. Use a spoon to smooth the chocolate around the edge of the moulds. Once each one is smooth, tip the mould upside down over the bowl in which you melted the chocolate to remove excess.
- Transfer to the fridge to harden for at least 15 minutes.
- Once hardened, gently peel off the silicone mould and pop the semi-spheres of chocolate out.
- Lay out 4 of the semi-spheres. To each one, add 1 tsp cocoa powder, ½ to 1 tsp sugar (depending on personal tastes) and a sprinkle of mini marshmallows.
- Heat a small, clean pan on high heat. Take one of the empty semi-spheres, briefly press it into the hot pan to melt the edge and then place on top of a filled semi-sphere. Press the edges of the semi-spheres together to seal them.
- To decorate, drizzle any remaining chocolate over the hot chocolate bombs (you may need to re-melt the chocolate) and then place a few marshmallows on top.
- At this point, you can store the hot chocolate bombs in an airtight container in the fridge until ready to serve.
- When ready to serve, heat the milk in a pan until just before simmering. Add a hot chocolate bomb to a mug and pour over the hot milk. The hot chocolate bomb will melt and open. Then use a spoon to stir well. Add more mini marshmallows and enjoy.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make hot chocolate bombs.
To store: At room temperature in an airtight container, hot chocolate bombs will last 3-4 weeks. Any longer, you risk it tasting a little stale. You can also store in the fridge if you live in a hot climate and the chocolate risks melting.
Nutrition
Calories: 369kcal | Carbohydrates: 46g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 120mg | Potassium: 510mg | Fiber: 4g | Sugar: 34g | Vitamin A: 215IU | Vitamin C: 0.4mg | Calcium: 263mg | Iron: 4mg