Hot Chocolate Bombs Delight (Printable)

Chocolate spheres with cocoa and marshmallow centers that melt into creamy indulgence when heated.

# Components:

→ Chocolate Shells

01 - 10.58 oz high-quality dark or milk chocolate, chopped

→ Filling

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

→ Decoration (optional)

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

# Directions:

01 - Heat chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
02 - Using a pastry brush or spoon, apply a thick, even layer of melted chocolate inside silicone sphere molds (2.5-inch diameter), ensuring full coverage.
03 - Refrigerate molds for 10 minutes to set the first chocolate layer.
04 - Add a second chocolate layer to each mold for sturdiness and chill for an additional 10 to 15 minutes until fully set.
05 - Gently remove chocolate shells from molds. Fill half of the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.
06 - Warm a plate in the microwave; press the rim of an empty shell onto the warm plate to slightly melt the edge, then quickly seal it onto a filled half, smoothing the seam as needed.
07 - Drizzle melted white chocolate over the sealed bombs and add sprinkles if desired; allow to set completely.
08 - Place a hot chocolate bomb in a mug, pour 1 cup (8 fl oz) of very hot milk over it, and stir until fully melted and creamy.

# Expert Advice:

01 -
  • They look like edible art but taste even better than they look.
  • Your guests will actually pause mid-conversation to watch them dissolve.
  • Once you master the technique, you can customize the filling in a hundred different ways.
02 -
  • If your chocolate seam splits when you press the halves together, your chocolate wasn't warm enough—soften it more on that plate next time, or accept the imperfection as proof you made it yourself.
  • Silicone molds are non-negotiable; trying to make these with regular molds is frustrating and usually ends in chocolate waste.
03 -
  • If you can't find silicone sphere molds locally, they're cheap online and worth having on hand—once you own them, you'll use them for things beyond chocolate.
  • Bloom your chocolate properly by tempering it slightly; this creates shine and a snappy texture that feels professional and tastes better.
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