Decadent Hot Chocolate Bombs (Printable)

Decadent chocolate spheres filled with cocoa powder and fluffy marshmallows, melting into creamy hot chocolate.

# What You Need:

→ Chocolate Shells

01 - 10.6 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tablespoons unsweetened cocoa powder
03 - 6 tablespoons powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.76 oz white chocolate, melted for drizzling
06 - Sprinkles to taste

# How-To Steps:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water using a double boiler method, or in the microwave in 30-second intervals, stirring between bursts until smooth and fully liquified.
02 - Using a pastry brush or spoon, apply a thick and even layer of melted chocolate to silicone sphere molds with a 2.5-inch diameter, ensuring complete coverage of all interior surfaces.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for structural strength. Chill for an additional 10 to 15 minutes until completely set and firm to the touch.
04 - Carefully remove the chocolate shells from the silicone molds by gently flexing and inverting each mold to release the hollow chocolate hemispheres.
05 - Fill half of the chocolate shells with 1 tablespoon cocoa powder, 1 tablespoon powdered sugar, and a generous spoonful of mini marshmallows per shell.
06 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the warm plate to slightly melt the edge, then quickly press it onto the filled half to create a seal. Smooth any visible seams.
07 - Drizzle the sealed bombs with melted white chocolate and decorate with sprinkles if desired. Allow to set completely at room temperature.
08 - Place one chocolate bomb into a mug and pour 1 cup of very hot milk over it. Stir continuously until fully melted and the mixture becomes creamy and homogeneous.

# Expert Advice:

01 -
  • They turn an ordinary mug of milk into a theatrical moment that makes everyone smile, especially kids who watch the chocolate melt and marshmallows float up.
  • You can make a dozen at once and tuck them away for weeks, pulling one out whenever you need instant comfort or a thoughtful handmade gift.
02 -
  • The second layer of chocolate is not optional, single-layer shells will crack the moment you try to seal them, leaving you with a sticky mess instead of a perfect sphere.
  • Don't skip warming the plate before sealing, cold edges won't bond and your bombs will pop open the second they hit hot milk.
03 -
  • If your shells crack during unmolding, your chocolate layer was too thin, so always err on the side of generous coats and double layers.
  • Use very hot milk, not boiling, for serving; boiling milk can scorch and turn bitter, while hot milk melts the bomb smoothly and tastes creamy.
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