This recent trend of chocolate spheres filled with mini marshmallows and hot chocolate mixes has become a necessity during the holiday season. Hot chocolate bombs offer a fun and innovative twist on the traditional hot chocolate experience, while still being comforting sweet treats that can be easily made if you have silicone sphere molds at home. They are visually appealing, especially when decorated to enhance the Christmas spirit.
The holiday season can never be complete without hot chocolate. There are no homes during the winter that do not make hot chocolate. Hot chocolate is a chocolatey sweet beverage that is comforting and brings warmth during the cold season. It was recently a new twist called "Hot Chocolate Bombs" emerged. While I've seen hot chocolate sticks in cafes and chocolatier shops, I've never encountered a hot chocolate bomb before.
This innovation is truly a game-changer for chocolate lovers. The experience of pouring steaming hot milk over the chocolate bomb and watching mini marshmallows emerge as the chocolate melts is a delightful sight. My husband was thrilled when I made hot chocolate bombs for the first time.
These spherical treats are typically made from a rich and creamy chocolate shell that encases a mixture of hot chocolate powder, marshmallows, and sometimes additional flavorings or toppings. When dropped into a cup of steaming milk or hot water, the chocolate shell melts away, releasing the cocoa mix and marshmallows, creating a luxurious and indulgent beverage that is comforting and fun to prepare.
The process typically involves melting chocolate, carefully molding it into spherical shapes using silicone molds, and allowing it to set before filling the hollow shells with the hot chocolate mix and marshmallows. Once sealed, these charming confections can be beautifully decorated, making them perfect for gifting or serving at festive gatherings and parties.
Things to note to make a perfect Hot Chocolate bomb:
Dark Chocolate: I selected dark compound chocolate for making chocolate spheres. I opted for compound chocolate because it is easy to use and doesn't require tempering like couverture chocolate. The likelihood of errors with compound chocolate is very low.
Sphere-shaped silicone mold: Use a silicone mold to prepare the chocolate spheres. Just make sure to spread the melted chocolate using a silicone brush or pastry brush evenly up to the rim of the spheres. Apply two layers of chocolate to prevent it from cracking at the edges when removing the chocolate spheres from the mold.
Time to set chocolate: Allow the chocolate ample time to solidify in the mold. I left the chocolate in the refrigerator for 30-45 minutes to set. Ensure the chocolate is completely set before removing it from the mold. Avoid placing the chocolate in the freezer, as this may cause moisture to form.
Wear gloves: After you begin de-molding the chocolate, continue wearing gloves throughout the process to avoid leaving fingerprints on the chocolate and to prevent it from melting due to the warmth of your hands.
Hot Chocolate Bombs. Makes: 3 servings
Ingredients:
Dark Compound Chocolate: 150g
Hot Chocolate mix: 3 tbsp. (heaping)
Mini Marshmallows: 1 cup
Melted white chocolate (optional ) for decoration
Sprinkles for decoration.
Method:
Melt dark compound chocolate until nice and smooth in texture.
Take a sphere-shaped silicone mold with 6 cavities. Clean the molds with a paper towel and make sure it is completely dry.
Pour 1/2 tablespoon of melted chocolate into each mold and using a silicone brush spread the chocolate evenly up to the rim of the molds. Let the chocolate set in the refrigerator for 10 minutes.
Take out the mold and add nearly 1 tbsp of melted chocolate in each mold, Repeat the process and spread the chocolate evenly up to the rim. Chill the chocolate spheres in the refrigerator for 30-45 minutes or until the chocolate is fully set.
Now carefully de-mold the chocolate spheres and place them on the baking tray lined with parchment paper.
Fill one half of the chocolate sphere with 1 heaping tablespoon of hot chocolate mix and mini marshmallows. I could fill up to 20 mini marshmallows in 1 chocolate semisphere.
Take the other half of the chocolate sphere and place the rim side on a hot plate so that the rim starts to melt. Take it out and immediately place it on top of the marshmallow-filled semisphere to form one chocolate sphere. Make sure that it sticks properly without any gaps. If any gaps are formed, you can take the leftover melted chocolate in a piping bag to fill the gaps.
Repeat the process to form the remaining 2 chocolate spheres.
Pipe some melted white chocolate on top and sprinkle some Christmas-themed sprinkles.
Once set, store the hot chocolate bombs in an air-tight container at room temperature.
For serving, pour 1 1/2 cup of piping hot milk over the hot chocolate bomb. Stir well and add a dollop of cream over the top.
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