Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time25 mins
24oz(680 g) semi-sweet couverture chocolate I prefer Callebaut, you can also use any high quality bar chocolate.
1cup(50 g) mini marshmallows
6tsp(88 g) hot chocolate mix
HOW TO MAKE HOT CHOCOLATE BOMBS STEP-BY-STEP
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!
ASSEMBLING THE CHOCOLATE BOMBS
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.
Serving Size 1bomb
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.