Description
Delicious homemade hot chocolate bombs filled with chocolate milk powder and mini marshmallows. These fun treats are perfect for cozying up with a warm mug of milk, melting to create a rich, indulgent hot chocolate.
Ingredients
Scale
Chocolate Milk Powder
- 2/3 cup (133 g) granulated sugar
- 1/3 cup (39 g) cocoa powder
- 1 pinch kosher salt
Chocolate Bombs
- 1 cup (168 g) semi-sweet chocolate chips
- 6 tablespoons chocolate milk powder, divided
- 3 tablespoons mini marshmallows, divided
- 1 silicone chocolate bomb mold
Instructions
- Make Chocolate Milk Powder: Combine the granulated sugar, cocoa powder, and kosher salt in a jar with a lid or a food processor. Shake vigorously in the sealed jar or pulse in the processor until fully mixed. Store in a sealed container in a cool, dry place until use.
- Melt Chocolate Using Double Boiler: Fill a medium pot halfway with water and bring to a simmer over low heat. Place a heat-safe bowl on top of the pot, ensuring it doesn’t touch the water. Add the semi-sweet chocolate chips to the bowl and stir gently with a rubber spatula until completely smooth. Remove from heat but keep the water simmering for later use.
- Coat Chocolate Molds: Spoon a heaping amount of melted chocolate into each of the six cavities of the silicone mold. Spread the chocolate evenly up the sides of each cavity to coat completely. Reserve leftover chocolate for later use. Freeze the molds for 10 minutes or until the chocolate is fully set.
- Remove and Prepare Molds for Filling: Carefully pop the chocolate cups out of the molds onto a parchment-lined baking sheet. Flip over three of these halves to fill them.
- Fill and Seal Chocolate Bombs: Add 2 tablespoons of chocolate milk powder and 1 tablespoon of mini marshmallows into each of the three flipped chocolate halves. Warm the rims of the other three halves by placing their mold sheet over the simmering water to slightly melt the edges. Using gloves, place the melted rims halves seam-side down on the filled halves and gently press to seal.
- Decorate: Use any extra melted chocolate, sprinkles, or candies to decorate the sealed bombs as desired. Let set or use immediately. Store at room temperature and consume within 24 hours for best flavor and texture.
- Make Hot Chocolate: Place one hot chocolate bomb in a mug. Slowly pour 1 1/2 cups of hot milk over the bomb. Stir until melted completely and enjoy your rich, creamy hot chocolate.
Notes
- Use high-quality white chocolate if opting for white chocolate bombs, as it tends to be more sensitive to melting and tempering.
- Handling chocolate with gloves prevents fingerprints and keeps the finish shiny.
- Store bombs at room temperature away from heat and humidity to maintain shape and texture.
- You can customize fillings with different types of marshmallows, flavored powders, or small candies.
- Ensure the chocolate coating is thick enough to avoid breakage when filled.
Nutrition
- Serving Size: 1 bomb
- Calories: 200 kcal
- Sugar: 25 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
