Hot Chocolate Bombs

In recent years, hot chocolate bombs have become the Christmas confection of choice on social media. There are a lot of places to buy a hot chocolate bomb, and now there are even ones for Halloween and Thanksgiving. However, it takes a lot of effort to make a hot chocolate bomb from scratch. Chocolate tempering, the use of special silicone molds, and painting the chocolate to create an ultra-thin outer shell are all common features of recipes. This is sufficiently all to scare even a carefully prepared cake culinary specialist! This recipe takes the hot cocoa pattern and makes it simple: An easy hot chocolate bomb can be made with chocolate melting skills!

How is a hot chocolate bomb made?

The thin chocolate shell of a hot chocolate bomb is filled with mini marshmallows and hot cocoa mix. Melted semi-sweet chocolate is drizzled into paper cupcake liners for this simple recipe. Inside, hot chocolate mix is sprinkled after the chocolate cools and hardens slightly. To enclose the cocoa mixture, additional chocolate is drizzled, and a marshmallow is pressed into the chocolate while it is still soft.

How do I embellish hot chocolate bombs?

When combined with hot milk, a large marshmallow makes a fun garnish and is the perfect complement to the hot cocoa. However, decorating offers a lot of scope for originality! White chocolate should be drizzled over the top before the marshmallow is added. For a seasonal twist on the flavor, sprinkle with colorful sprinkles, crushed peppermint candy, or even peanut butter or butterscotch chips.

Are milk-based hot chocolate bombs required?

Use either milk or water that has been heated to almost boiling point when you are ready to serve in a Christmas mug. Although the hot chocolate mix contains some dried milk powder, you can use hot water instead of milk to make a rich and creamy cup of cocoa!