Winter season is all about having a warm cup of hot chocolate, isn’t it? Tired, at the end of the day, all you need is a freshly made cup of hot chocolate, and you will relax in minutes!
Hot chocolate is definitely famous amongst the kids! And when there is a fun way to make it, the kids love it even more. The inner child in all of us still loves those sweet confections we used to have in our childhood.
Since the past few years, there has been a growing trend of making hot chocolate using chocolate bombs.
These chocolate balls are dipped in hot milk, or you can pour hot milk over them, and they just melt, releasing cocoa powder, sugar, cinnamon, and yummy marshmallows. Sounds amazing, right?
I bet you will love to make some and gift them to your loved ones to relish.
Hot Chocolate Bomb Recipe Video Tutorial
Why You’ll Love This Recipe?
- Cozy Drink: We all crave one hot and comfortable drink during winter. These chocolate bombs help us get those in minutes. It makes for the most delicious hot chocolate drink in just a few minutes.
- Convenient: Instead of making a fresh batch of hot chocolate whenever you want one, these bombs help make one without much hassle. Just get your hot milk ready and drop these bombs into the milk. The chocolate ball will burst and melt everything in the milk. It’s easy and convenient.
- Different flavors: Whenever you make hot chocolate fr scratch, you use cocoa powder, and it gives you the same chocolate flavor each time. However, with chocolate bombs, you can get different chocolate varieties, as the shells can be made using dark, milk, and white chocolate. Get the best of all three chocolate flavours at the ease of your home.
- Perfect For Gifting: You don’t need any other gifting ideas this winter holidays as they make for the perfect ones. Fill the balls with your favourite confectionery, decorate as you like, and gift them to your loved ones.
Important Ingredients Used In The Recipe
- Compound chocolate: The shells of these balls are made using compound chocolate. They are easy to handle and used to set into the mould. We have used all three variations of the compound, which are dark, milk, and white.
- Natural cocoa powder: Since we are making hot chocolate, without a doubt, we need to use the best quality cocoa powder available.
- Cinnamon powder: Nothing enhances the chocolate flavour better than cinnamon in a hot chocolate. Don’t skip this; I’m sure you will love the hint of cinnamon for that warm cozy drink.
- Marshmallows: The best part of drinking hot chocolate is the bite of yummy, chewy marshmallows. You can use white, pink, or a mix of both colours of marshmallows.
How To Make Hot Chocolate Bombs
Preparation: Collect all the ingredients, tools, and moulds needed for the recipe. Measure the ingredients precisely.
Make Hot Chocolate Mix: You can start by making the hot chocolate mix. All you need to do is to collect cocoa powder, sugar, cinnamon powder, and salt in a bowl. Give it a stir and keep it aside.
Method For Chocolate Balls
Melt Chocolate: Take dark, milk, and white chocolate separately in three bowls. Melt them in the microwave in 20-30 second blasts. Remember to stir in between to avoid the burning of chocolate.
Make Shells: Pour the melted chocolate into a half-sphere-shaped silicone mould. Fill two cavities of the same chocolate so you will have two half shells of each type of chocolate- dark, milk, and white.
Give Shape: Spread the chocolate in the cavity using a Pastry brush. Turn the mould upside down to remove any excess chocolate.
Set the Shells: Let the chocolate shells set at room temperature. You can place it in the refrigerator as well.
De-mould: Carefully remove the shells from the mould once the chocolate has been set.
Method For Assembly
Smooth Out Edges: Heat a metal Scraper and smoothen out the edges of the shells. This will make the joining of shells into balls easy.
Add chocolate mix: Now add two spoons of hot chocolate mix in one shell.
Add Marshmallow: In the same, she’ll add marshmallows as well.
Make Ball: Use a heated metal Scraper to melt the edges and then cover the shell with the other half to make a ball. Ensure to seal the edges together nicely.
Garnish: Decorate the bombs by drizzling melted chocolate and some edible glitter.
Chef’s Tips For The Recipe
Tip for Shells
Do not make the shells too thin or too thick. If the spell is thin, it will break during de-moulding. If the shell is thick, the bomb won’t melt properly in the milk.
Sealing the Shells Together
The edges of the shells will be uneven when de-moulded. They must be even out so they can be joined to make the ball. Simply heat a metal scraper and glide it through the edges.
How To Store Hot Chocolate Bombs
Assembled bombs must be stored in an airtight box in the refrigerator. It can be used for up to a month. Extend the shelf life by storing it in the freezer for two months.
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Frequently Asked Questions
Dark or milk compound chocolate is more accessible and easier to use. If you want, you can definitely temper couverture chocolate and make shells using that.
Although, I would recommend using natural cocoa powder only. However, you may use Dutch cocoa powder if you like your hot chocolate more intense and dark in chocolate flavour.
Yes, you can make chocolate shells or even the complete bombs beforehand and store them in an airtight box in a cool place. If the room temperature is hotter than 22C, then refrigerate them in an airtight container.
You may use any other confectionery you like in your hot chocolate. You can add some chocolate sprinkles or Maltese if you want.
For Hot Chocolate Mix
- ¼ cup Natural cocoa powder
- 2/3 cup Castor sugar
- 1/8 tsp Salt
- 1/8 tsp Cinnamon powder
- Marshmallows, as required
For Chocolate Balls
- 100g Dark compound
- 100g Milk compound
- 100g White compound
- 3 – 4 g White powder color
- Melted compound chocolate
- Gold flakes
For Hot Chocolate Mix
- Take a cocoa powder, sugar, salt, and cinnamon powder in a bowl. Mix them well.
For chocolate balls
- Melt all three compound chocolates in the microwave in separate bowls.
- Once the chocolate is ready, pour in the silicone mould (2 cavities for each type of chocolate).
- Spread the chocolate in the cavity using a pastry brush or a spoon. Remove the excess chocolate, if any.
- Let the chocolate set at room temperature. You can even place them in the refrigerator after they are semi-set.
- Once set, remove the shells from the mould carefully.
- Heat a metal scraper and rub the edges of the chocolate ball to smooth it out.
- Add two spoons of hot chocolate mix in one shell.
- Add a few marshmallows and cover the shell with the other half after rubbing the edge on the heated metal scraper. Seal the edges carefully.
- Decorate the bombs by drizzling melted chocolate and garnish with gold flakes.
- Prep Time: 15 to 20 minutes
- Cook Time: 15 to 20 minutes