Hot Chocolate Bombs
Such a fun treat for kids and adults alike! Just pour hot milk over the bomb and watch the magic happen! They make the most decadent cup of hot chocolate, Enjoy!
Servings: 3 cocoa bombs
Ingredients
- 1 c. Ghirardelli milk chocolate chips
- 3 T. hot chocolate mix
- 3 T. mini marshmallows
- 1 (6 holes) 2 1/2-inch silicone hemisphere mold
- 1/4 c. Ghirardelli white chocolate chips optional
- Toppings of choice
Instructions
- Melt chocolate chips in a microwave-safe bowl on HIGH for 30 seconds; stir. Continue to microwave in 15-second intervals until chocolate chips are melted and smooth. DO NOT overheat the chocolate.
- Add about a tablespoonful of melted chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with the back of the spoon. Add more chocolate as necessary to coat the inside of each mold.
- Let the chocolate sit for a few minutes. Check to see if there are any areas that need to be covered again, then smooth out the sides with the back of the spoon. This will help ensure that the sides and center of the mold are evenly coated with chocolate.
- There will be a little extra chocolate leftover in the bowl. Save this to patch any weak areas or seal the middle seam after the chocolate hardens.
- Refrigerate chocolate mold for at least 30 minutes or until completely set. Gently remove the chocolate hemispheres from the mold.
- You will need a warm bowl or plate. Press three of the empty chocolate cups against the warm plate to slightly melt the rim and make it even. Fill these 3 halves with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows.
- Press remaining 3 chocolate cups against the warm plate and seal over the filled ones. Use your fingers to smooth the edges if needed. Work quickly and try not to handle the chocolate too much. The warmth of your hands will leave fingerprints and can soften the chocolate. If you notice this happening just pop the chocolates back into the refrigerator for a few minutes.
- To decorate: Melt white chocolate chips and place in a plastic baggie. Cut the corner and drizzle over hot chocolate bombs and sprinkle with your favorite toppings (optional). Refrigerate chocolate bombs for 30 minutes.
- Hot chocolate bombs should be stored in an airtight container or in cellophane gift bags away from heat.
- To make a cup of hot chocolate: Place one hot chocolate bomb into a mug. Pour 1 1/2 cups of hot milk over the bomb and watch the magic! Stir to combine.
- NOTES: Chocolate can be melted in a double boiler or in the microwave.
- If your seams don’t match up perfectly, you can dip your finger in some of the extra melted chocolate and carefully run it along the seam.
Notes
Pictured above: White Chocolate Peppermint, Milk Chocolate Marshmallow, Mocha, and The Grinch Cocoa Bombs.
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