Go Back
+ servings
Hot chocolate bombs with milk chocolate
Print Recipe
5 from 7 votes

Hot Chocolate Bombs

Prep Time15 minutes
Freezing30 minutes
Total Time45 minutes
Course: Drinks
Cuisine: Family Food
Servings: 3 Bombs
Author: Sarah Rossi

Ingredients

For the 'shells'

For the filling

  • 3 tbsp Hot chocolate powder See Note 2.
  • 3 tbsp Mini marshmallows

To decorate

  • 50 g Milk chocolate See Note 3.
  • 1 tsp Vegetable oil See Note 4.
  • Sprinkles See Note 5.

Instructions

Make the 'shells'

  • Melt the chocolate by putting in a microwave proof bowl and cooking for 30 seconds, then stirring for about 30 seconds. Repeat (probably twice) until all is smooth and runny.
  • Coat the inside of your sphere moulds. Turn them over and tap the base to shuffle the chocolate down the sides.
  • Turn back over, check for any gaps that have appeared (fill with more chocolate if there are any) and pop into the freezer for about 15 minutes.

Filling the bombs

  • Put gloves on if you're using. Remove the half spheres from the freezer and pop out of the moulds.
  • Fill half of them with the hot chocolate powder and marshmallows. (Don't overfill or they will be harder to close.)
  • Warm a dinner plate (either in a hot oven for 2 - 3 minutes or by running under a very hot tap for a couple of minutes and drying off - don't let water touch chocolate!)
  • Put the edge of one of the unfilled shells onto the warm plate very briefly. Use a knife to lift it off and sit it on top of one of the filled shells.
  • Push together in your hands and smooth the edges with your fingers.
  • Put back into the freezer for 15 minutes.

To decorate

  • Melt your additional chocolate and drizzle all over the bombs. Add sprinkles if you like and chill until set.

To use the Hot Chocolate Bombs

  • Heat up a mug of milk until very hot. Drop in a bomb and watch it do it's stuff! Stir well before drinking.

Notes

Note 1 - Chocolate
These measurements are for the larger, 70mm moulds I mentioned. You will need to adjust depending on which mould you are using (and if you want to do 2 coats of chocolate or not).
Note 2 - Hot Chocolate Powder
Be sure this is drinking chocolate powder, not cocoa (which has no sugar added).
Note 3 - Chocolate to decorate
You can mix this up and use white or dark chocolate if you prefer.
Note 4 - Oil
You only need to add this if your drizzling chocolate feels to thick to give a nice stripy drizzle. It just thins it down.
Note 5 - Sprinkles
Use colourful sprinkles or chocolate ones. Go wild!

Nutrition

Calories: 196kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 197mg | Fiber: 1g | Sugar: 29g | Vitamin A: 265IU | Calcium: 142mg | Iron: 1mg