How to make hot chocolate bombs
Updated: Dec 6, 2020
Hot chocolate bombs are the latest trending holiday treat you can't miss this season! Not only are they fun to make, but they are great gifts when paired with holiday mugs for family, friends or neighbors and even cozying up by the fire watching your favorite Christmas movies.
If you aren't familiar with what a hot chocolate bomb is, it's hollow spheres of chocolate with all the fixings for the perfect hot cocoa inside. I love how it takes a nostalgic treat and puts a modern twist on it, with mouthwatering chocolate that melts when hot milk is poured over it to reveal the surprise and delight of marshmallows and candy canes.
Hot chocolate bombs are also very customizable, you can really make them any type or color chocolate you desire and include any of your favorite hot chocolate toppings. Plus, add a splash of peppermint vodka after the hot chocolate bomb melts for a boozy holiday treat.
1 12oz package semi-sweet chocolate
1 12oz package white chocolate
2 Tbl shortening
Piping bag & small tip
Pour the semi-sweet chocolate chips and 1 tablespoon of shortening into a bowl. Microwave until melted.
Wash your silicone molds and dry completely. Take a spoon and place the melted chocolate into the center of a half circle mold. Next, use the back of the spoon to cover the sides of the half sphere so it's coated with chocolate and you can't see the silicone mold. Repeat until all the half sphere molds are filled.
Take a knife and scrape the top evenly across so no extra chocolate is spilling over.
Place into the fridge for 5 - 7 mins until hardened. Once solid, remove from the fridge and repeat steps two and three once (or twice more) depending on how thick the domes look. The key is to ensure the sides are coated but also that there isn't too much chocolate so the hot cocoa powder fits.
While the chocolate is setting, microwave some remaining chocolate on a plate so it's hot again. Set aside.
Once the half spheres of chocolate are hardened in the fridge, remove the mold and bend the silicone so the half spheres pop out one at a time. Place on a cutting board.
Put on gloves so the heat from your hands doesn't melt the chocolate. Fill six half spheres with hot chocolate powder, marshmallows and crushed candy canes. Once filled, place the second half on the hot plate in the chocolate, lift up and place on top of the filled half sphere. Then take a small amount of chocolate and move your finger along the seam to close. Repeat for all hot chocolate bombs.
As a finishing touch, microwave white chocolate and 1 tablespoon of shortening. Place in a piping bag with a #4 tip and using zig-zag motions move across the top of the hot chocolate bomb to create a drizzle effect. For extra detail, sprinkle crushed candy canes on top of the white chocolate. Then place in the fridge until ready to use so it sets even more.
When you are ready to enjoy the hot chocolate bomb, heat up milk in a Christmas mug and place the hot chocolate bomb in the warm milk. Watch melt and stir so combined.