Hot Cocoa Bombs
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:6 Cocoa Bombs
Ingredients
- 12 ounces good-quality semi-sweet chocolate (chips or a large chunk chopped small)
- 6 tablespoons hot cocoa mix
- 6 tablespoons mini marshmallows
- 3 tablespoons sprinkles, plus more for decorating
- Special Tools:
- Silicone hot cocoa bomb molds
- Pastry brush
- Piping bag (or zip-top bag with small corner cut off)
- Nitrile or latex gloves
- Food-safe thermometer
- 340.19g good-quality semi-sweet chocolate (chips or a large chunk chopped small)
- 76.68g hot cocoa mix
- 76.68g mini marshmallows
- 38.34g sprinkles, plus more for decorating
- Special Tools:
- Silicone hot cocoa bomb molds
- Pastry brush
- Piping bag (or zip-top bag with small corner cut off)
- Nitrile or latex gloves
- Food-safe thermometer
Who doesn’t love a little holiday magic? These cocoa bombs are as fun to make as they are to watch explode and enjoy, and they make wonderful gifts.
Preparation
STEP 1
Temper the chocolate to create a glossy look and makes it easier to work with. To temper: Place chocolate in a microwave-safe bowl and microwave for 30 seconds, then stir. Repeat. Microwave for 10-15 second intervals, stirring between each round. Check temperature with a thermometer between each heating to ensure it does not exceed 90°F. Once chocolate is melted, it’s ready to work with.
STEP 2
Drop a tablespoon of the tempered chocolate into each of the silicone mold wells. Using a pastry brush, brush the chocolate up the sides and just a tiny bit over the top of the molds. Let sit at room temperature until hardened, about 10 minutes. Add an additional teaspoon of chocolate to the hardened shells, and use pastry brush again to coat and create a thicker shell. Allow to set at room temperature for 15-30 minutes.
STEP 3
Using gloves to keep heat and fingerprints from transferring to the cocoa bombs, loosen shell halves from their molds and leave them resting in the mold. Heat a glass or ceramic plate in the microwave for 1 minute 30 seconds. Going one at a time, use the heated plate to clean up the edges of the half shells so that they will meet up evenly. Return to mold.
STEP 4
Fill half of your shells with 1 tablespoon hot cocoa mix, 1 tablespoon mini marshmallows and 1/2 tablespoon sprinkles or edible decorations. Fill small pastry bag with very fine tip (or a plastic bag with the corner cut off) with a few tablespoons tempered chocolate and squeeze a fine line on the edges of the empty shells. (To re-melt chocolate, microwave 10 seconds at a time, mixing between each round until temperature returns to 88-90°F). Place unfilled shell on top of the filled ones to make a sphere, wipe off excess and allow to set at room temperature for 15 minutes or in the freezer for 10 minutes.
STEP 5
Decorate the outside of bombs as desired. Melted chocolate as a drizzle or in drops works great as a glue for decorations. Store in an air-tight container at room temperature for up to two weeks.
STEP 6
To serve, heat milk (1 cup for each bomb) to nearly a boil. Transfer to a heat-safe mug, gently add your cocoa bomb, be amazed and enjoy.
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