How To Make Dark Hot Chocolate Bombs

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If you think there’s nothing better than a mug of hot cocoa to warm you up during the cold winter months then you’re really going to love these delicious dark hot chocolate bombs!

Not only are they a great treat to make for yourself… but they also make the perfect little gift for others too!

Gold glitter hot chocolate bombs

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What are Hot Chocolate Bombs?

Hot chocolate bombs are little hollow balls of chocolate that are filled with hot cocoa powder and other fillings such as marshmallows, chocolate chips, salted caramel, and any ingredient that works well in a hot chocolate.

The chocolate casing can be made with either dark, milk, or white chocolate and makes for a very rich hot chocolate when melted into hot milk!

And the best bit?

They look absolutely beautiful and really pack in the wow factor… without being difficult to make!

How Do You Use Hot Chocolate Bombs?

Using hot chocolate bombs really couldn’t be easier…

  • heat some milk in a jug
  • place one hot chocolate bomb into a mug
  • then pour over the hot milk and watch in wonder and excitement as the chocolate bomb begins to melt.

One hot chocolate bomb is sufficient for about an 8-12 oz  (standard size) mug.

How Long Do I Need To Microwave Milk In The Microwave For Hot Chocolate Bombs?

For a standard size mug of hot chocolate, heat your milk on high for approximately 2 minutes.

You want the milk to be really hot in order to melt the bomb. Once the bomb has melted, you can top up your mug with a little cold milk to bring the temperature down to a suitable drinking temp.

How Long Do Hot Chocolate Bombs Last?

One of the best things about hot chocolate bombs is that they last for a very long time! Making them the perfect make-ahead Christmas gift.

Sealing the hot chocolate bombs in an airtight container and they’ll last approximately 3-4 months. 

Do I Need To Temper The Chocolate?

The short answer is no… 

If you’re making these bombs to enjoy with your family at home then you really don’t need to temper the chocolate.

Tempered chocolate emerge nice and shiny from the molds and not melt instantly when touching… this makes for a better-looking bomb and so is only needed if you’re making them as gifts or to sell.

I’ve got some untempered hot chocolate bombs here as an example… they don’t look so bad right?

How To Temper Chocolate

So listen… if the thought of tempering chocolate scares you, you’re not alone!

But I promise with my method below it’s super easy!

In fact, by the end, you’ll wonder what all the fuss was about!

And other than a thermometer, there’s no special equipment required.

Simply follow the recipe step by step and you’ll have some beautifully tempered hot chocolate bombs.

What Do I Need To Make Hot Chocolate Bombs?

Tools

Ingredients

  • 2 cups (200g) Dark chocolate
  • 1/2 cup (50g) White chocolate
  • Food coloring of choice
  • 6 tsp Heaped Hot chocolate powder
  • Gold glitter or sprinkles of choice

How To Make Dark Hot Chocolate Bombs

delicious hot chocolate bombs

How To Make Dark Hot Chocolate Bombs

Yield: 6
Prep Time: 30 minutes
Additional Time: 20 minutes
Total Time: 50 minutes

Indulge in a delicious mug of hot chocolate with this hot chocolate bomb recipe.

Ingredients

  • 2 cups (200g) Dark chocolate
  • 1/2 cup (50g) White chocolate
  • Food coloring of choice
  • 6 tsp Heaped Hot chocolate powder
  • Gold glitter or sprinkles of choice
  • Thermometer
  • Silicone Mold

Instructions

  1. hot chocolate bombs equipment and ingredients Gather your equipment and ingredients together.
  2. Melt two thirds of the chocolate to 115 F Place two-thirds of chocolate into a bowl and melt in the microwave to 115F. You need to do this in very short increments as chocolate heats fast. If the chocolate is coming to temperature but lumps remain then simply keep stirring until the lumps fully melt. Do not let the chocolate temperature go above 115F
  3. Add in the rest of the chocolate Gradually add in the last third of chocolate, stirring to melt between each addition. This step is designed to bring the temperature down. Keep stirring the chocolate until it reaches 82-84F.
  4. Re heat the chocolate until it reaches 87-89F and then use a small spoon to fill the molds, making sure all the edges are covered Reheat the chocolate until it reaches 87-89F and then use a small spoon to cover the molds. Once the molds are completely covered place them in the fridge for approximately 10 minutes to fully set.
  5. Use a hot plate (heat in the microwave for approximately 20-30 seconds) to melt down the top edges of half the shells... This will ensure the two halves close neatly once filled. Use a hot plate (heat in the microwave for approximately 20-30 seconds) to melt down the top edges of half the shells... This will ensure the two halves close neatly once filled.
  6. Fill the halves you used in the last step with 1 heaped teaspoon of hot chocolate powder and mini marshmallows. Don't over fill them as you'll have difficulty closing them in the next step. Fill the halves you used in the last step with 1 heaped teaspoon of hot chocolate powder and mini marshmallows. Don't overfill them as you'll have difficulty closing them in the next step.
  7. Reheat the hot plate and melt down the edges of the remaining halves and quickly but carefully place them on top of the filled halves. Place in the fridge for approximately 10 minutes to set Reheat the hot plate and melt down the edges of the remaining halves and quickly, but carefully place them on top of the filled halves. Place in the fridge for approximately 10 minutes to set
  8. Melt the white chocolate in the microwave (no need to temper as most will be covered with sprinkles but you can temper if you prefer) and use a spoon to drizzle over the bombs. Melt the white chocolate in the microwave (no need to temper as most will be covered with sprinkles but you can temper if you prefer) and use a spoon to drizzle over the bombs.
  9. Add food coloring of choice to the remaining melted white chocolate and drizzle on top of the bombs. Add food coloring of choice to the remaining melted white chocolate and drizzle on top of the bombs.
  10. Top with sprinkles and gold glitter... and you're done! Top with sprinkles and gold glitter... and you're done!
  11. Hot chocolate made with hot chocolate bombs To make an indulgent hot chocolate heat approximately 250ml of milk in the microwave. Place a hot chocolate bomb in a mug and pour the hot milk over... enjoy!

Notes

Guide For Tempering Chocolate

Dark Chocolate

  • Heat to 113-115 F
  • Cool to 82-84 F
  • Reheat to 87-89 F

Milk Chocolate

  • Heat to 113-122 F
  • Cool to 80-82 F
  • Reheat to 84- 86 F

White Chocolate

  • Heat to 113-122 F
  • Cool to 78-80 F
  • Reheat to 82-84 F

 

How to make hot chocolate bombs that are easy and delicious!