Hot chocolate bombs

Yields6 Servings
Prep Time10 minsCook Time5 minsTotal Time25 mins


 24 oz (680 g) semi-sweet couverture chocolate I prefer Callebaut, you can also use any high quality bar chocolate.
 1 cup (50 g) mini marshmallows
 6 tsp (88 g) hot chocolate mix
1 Step 1

Chop 24 ounces of good quality semi-sweet chocolate as finely as you can with a knife. This is kind of tedious but I promise it’s worth it! You don’t want ANY big chunks.

2 Step 2

Place the chocolate in the microwave and heat for 30 seconds. NO MORE.

3 Step 3

Then stir with a spatula, moving the chocolate from the outside edges, to the center to evenly heat it.

4 Step 4

Apply a second coat of chocolate, paying special attention to the edges to build them up a bit so the molds have a strong edge. Place the chocolate mold into the fridge to set up for five minutes.
After 5 minutes your chocolate will easily release from the mold and are ready to be assembled!

5 Step 5

Set your first half into a small bowl or use the back of your silicone mold to hold it.

6 Step 6

Fill the chocolate about 3/4 of the way with your favorite hot chocolate mix and marshmallows.

7 Step 7

Pipe some melted chocolate onto the top of the sphere.

8 Step 8

Place the second half of the chocolate sphere on top and press gently together to seal.
Pro-tip – Use gloves to avoid getting too many fingerprints on your hot chocolate bombs.

9 Step 9

Use a gloved finger to clean off the excess chocolate to make a seamless look or simply roll the bomb in spriles to finish the look.

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Nutrition Facts

Serving Size 1bomb

Servings 6

Amount Per Serving
Calories 87
% Daily Value *
Total Fat 2g4%
Saturated Fat 2g10%
Sodium 134mg6%
Total Carbohydrate 18g6%
Dietary Fiber 1g4%
Sugars 14g
Protein 1g2%

Calcium 15%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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