12ouncescouverture chocolate morselsor Ghirardelli baking chocolate bar
6hot chocolate mix packets.85 to 1.25 oz each
mini marshmallowsor dehydrated marshmallows
8ozwhole milkfor each hot chocolate bomb
Microwave five ounces of chocolate in a microwave safe bowl for thirty seconds. If you’re using chocolate bars, make sure they are finely chopped so they melt evenly. After the thirty seconds, remove and stir then continue to microwave again for additional 15 second increments until almost completely melted. Make sure to stir and scrape the sides of the bowl with the rubber spatula between each of the increments. Check the temperature and make sure it is the correct temperature according to the type of chocolate you’re using. If it’s over, add an additional ounce of chocolate to bring the temp back down. (see notes section for temperatures). If you need to add the extra ounce of chocolate and it won’t melt in, microwave for an additional five seconds to get the final ounce to melt in.
Use a spoon to add about one tablespoon of the melted chocolate to each of the molds. Use the back to spread the chocolate around, making sure to cover the entire mold all the way to the top. Place the finished mold on the baking sheet and refrigerate for five minutes.
After refrigerating, bring the molds back out and add another heaping tablespoon of chocolate into the molds, this time one at a time, so the chocolate doesn’t harden before you can spread it. Use the back of the spoon to spread the second layer of chocolate around. Repeat for all molds.
Freeze for 10 minutes.
Once the bombs are frozen, it’s time to put on those gloves. Carefully use your gloved hands to remove the bombs from the molds.
If you only have one mold, repeat steps from temper chocolate to remove bombs for the second set.
Microwave a microwave safe flat plate for two minutes. Once the plate is heated, place six of the twelve halves on the hot plate – one at a time – using your gloved hand. Spin them gently to smooth the edges. Once the edges are smooth, place finished half in a cupcake liner. Repeat with all of the halves.
Fill each of your chocolate bombs with a packet of the hot cocoa mix and a spoon full of marshmallows.
Reheat the same plate for two minutes and do the same thing you did earlier with the remaining six halves. As soon as a half is heated, place the half on top of one of the halves already in the liner and press lightly to seal the two halves together, making your final hot chocolate bomb.
Drizzle with melted chocolate, add sprinkles, candies, or really whatever you want to make your hot chocolate bombs pretty!
Heat milk over the stove on medium heat until the edges begin to bubble (not boil). Remove from the heat and pour 8 ounces of milk over one hot chocolate bomb in a large mug.
Stir to melt the chocolate fully and mix the hot cocoa mix into the milk. Top with additional marshmallows or other toppings if desired.
Microwave 10 ounces of chocolate at a time if you have two molds. You just don’t want all the extra chocolate to sit if you only have one mold that only holds the first five ounces of chocolate.If your temperature is too high, add an ounce and stir it in to bring the chocolate temperature back down. Check if your chocolate is tempered. Smear a bit of the chocolate on a piece of parchment paper and place it in the fridge for a few minutes. If it is shiny and snaps in half after refrigeration, it’s tempered. If it bends, it’s not.Enjoy right after making or at least within 24 hours. They don’t stay as nice for longer than that.Avoid drying the silicone molds with a dishcloth because they tend to attract lint. Let them air dry or pat dry with a paper towel if you’re in a hurry to use them again.You’ll need six ounces of chocolate for every three hot chocolate bombs you want to make, this recipe is written for six hot chocolate bombs.Make sure to move quickly, especially once you’ve melted the chocolate as you don’t want it to harden before you can finish the bombs.This recipe is written for the mold linked in the supply list above, it’s a 2.75 inch mold. The recipe should work fine for any mold that is between 2.5 to 3 inches.