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–+ servings

Hot Chocolate Bombs

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Prep Time 1 hour
Refrigeration Time: 1 day
Total Time 1 day 1 hour
Course Dessert
Servings 6 servings
Calories 488 kcal

Equipment

  • Silicone half round pans

Ingredients
  

  • 8 oz dark chocolate the melting kind
  • 4 oz white chocolate the melting kind
  • 1½ cups hot chocolate mix
  • 1½ cups mini marshmallows
  • toppings: sprinkles, crushed candy canes, mini chocolate chips, mini m&m's

Instructions
 

  • Melt the dark chocolate in a glass or plastic bowl. Mircowave the chocolate in 30 second increments, stirring in between each increment. Once chocolate is melted, take a spoon (small rubber spatula, or unused paint brush) just something to move the melted chocolate around in the half sphere silicone pan. Pour out extra chocolate back into the bowl and scrape off extra chocolate.
  • Place in refrigerator for 15 minutes. Then, as long as the chocolate has become a solid, gently take the half-spheres out of the silicone molds. Place on a baking sheet and let sit in the refrigerator overnight.
  • To prep for assembling the bombs place the hot chocolate mix in one bowl with a tablespoon sized scoop. Then in separate bowls place any extras you'd like to add. Like mini marshmallows, crushed candy canes, etc.
  • Now to assemble the hot chocolate bombs...I saw this trick and it blew my mind...with an electric skillet, set the heat on the lowest setting. Then take 1 half-sphere and place it on the skillet for 1-2 seconds to allow the edge to slightly melt. Then quickly fill it with the desired hot chocolate powder and any added toppings.
  • Then take another half-sphere and repeat the step of melting the edge on the skillet. Take the second half-sphere and seal it to the first half-sphere where the melted edges are.
  • Place the bombs back onto the baking sheet, and when finished assembling, place the sheet back into the refrigerator. Then melt the white chocoalte exactly like you did the dark chocolate the day before. Once the chocoalte is melted, take a fork and dip it in the white chocolate. Then drizzle the white chocolate over the assmebled chocolate bombs. Immediately sprinkle any toppings over the white chocolate drizzle before it hardens.
  • Store in a cool dry place, they can be stored in the refrigerator. Serve with boiling water, or steamed milk...depending on the type of hot cocoa mix you used.

Nutrition

Serving: 1servingCalories: 488kcalCarbohydrates: 61gProtein: 5gFat: 27gSaturated Fat: 16gCholesterol: 5mgSodium: 290mgPotassium: 324mgFiber: 5gSugar: 45gVitamin A: 15IUCalcium: 95mgIron: 5mg
Keyword candy, chocolate, cocoa
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