Today I’m sharing how to make hot chocolate bomb treats! I saw these bombs on the morning news show I watch. A lady was making and selling them for the holidays. Since then, they’ve been all the craze and trending. Wanna try making them? They’re pretty easy to make. Just follow the steps. I’ll show you how to make them and gift them for Valentine’s. I got the recipe from sugargeekshow.com and just had to share it! This hot cocoa is da bomb! This post is all about How To Make Insanely Good Hot Chocolate Bomb Treats!
Tip: Always read through the recipe before making anything. It helps tremendously!
- Good quality chocolate– bar form. Lindt semi-sweet chocolate or Callebaut are great options. I’m using Callebaut; they sell it at WinCo, in the bulk section.
- Food thermometer– You need this to keep track of the temp of your chocolate. Don’t attempt it if you don’t have one.
- Silicone sphere mold– to make your bombs. I got this one from amazon.
- A 1/4″ paintbrush or similar size to paint the chocolate onto the molds.
- Piping bag– You can also use a sandwich bag to seal together the spheres or use your finger, your preference.
- Hot chocolate mix– We use Swiss Miss, but you can use any hot cocoa mix.
- Mini marshmallows– I would go with mini so you can fit more in them.
- Sprinkles or icing– to decorate your chocolate bomb. Again, your preference.
Tidbit: Tempering chocolate means that you control your chocolate’s heat while melting it to make sure it’s as strong as possible—heating and cooling to exact temperatures, which you’ll track with a thermometer. Tempering your chocolate is a must if you want good hot chocolate bomb treats. Un-tempered chocolate is soft, doesn’t have a shine, and doesn’t hold its shape. It’ll melt at room temperature, and you’ll be bummed. Take your time on this step.
how to temper your chocolate
Step 1 – Chop 24 ounces of good quality semi-sweet chocolate as finely as you can with a knife. You have to put a little muscle into this part, but it’s worth it. Please be careful when doing this. Make sure not to have any big chunks. Using quality chocolate is best otherwise, it won’t melt right. You want to get chocolate with cocoa butter and not too many other ingredients. I used the same chocolate the sugargeekshow.com used from WinCo. This stuff is excellent! You can opt for using candy melts, but it’ll taste waxy and won’t dissolve the way this stuff does in your hot steamy milk. The same goes for chocolate chips. Set some shaved chocolate aside in case you need it later. You might.
Put the chocolate in the microwave and heat it for 15 seconds. Take it out, stir it; if you have a spatula, use one, it’s easier to move the chocolate from the outside edges to the center to heat it evenly. You’ll probably get chocolate everywhere! That’s okay! Step and repeat this process but do 5-10 minutes between stirs until the chocolate is all melted, making sure the temp is not above 90ºF.
Once it’s all melted, dab chocolate on some parchment paper and pop it into the fridge for 5 minutes. Take it out and see if it looks shiny, and snap it in half. It should have a nice loud snap to it. If you get those two things, you’ve tempered chocolate, and you can add that to your skills list! 😉
If your chocolate is dull, has white residue on top, or is bendy, that’s a sign it’s not tempered. You probably overheated it, but it’s alright because all you have to do is add more shaved chocolate and stir it up. You may have to heat it again, only 5-10 seconds at a time. Test it again. Once it’s shiny and has a nice snap to it, move to the next step.
Step by Step
Step One: Before you move on to step two, clean your mold. Grab a paper towel to polish the insides of your molds, so they’re clean and shiny. The less residue, the minor blemish on yo chocolate bombs!
Step Two: Paint a thin layer of chocolate using a paintbrush on the inside of the molds. Place into the fridge for 5-10 minutes to set (you’ll be adding two coats). When you apply the second coat, make sure to build up the edges with chocolate so they won’t break easily and you’re able to seal them up proper like.
Step 3: Your chocolate will quickly release from the mold. Be gentle but firm. Once you pop them out, place one-half of the spheres to the back of your silicone mold to hold it. Then add the cocoa mix and marshmallows.
Step 4: Add some melted chocolate to the edges and seal two pieces of chocolate together gently. You can roll them in sprinkles if you don’t want to bother with a clean seam or use your finger to smooth it out.
Step 5: Decorate! I added white chocolate chips to a ziplock bag and stuck them in the microwave for about 5 seconds. Once nice and melted, I added some designs.
Using Your Chocolate Bombs
Warm-up a mug of milk until it’s steaming (not boiling). You can either place the chocolate bomb in the bottom of the cup and pour the milk on top or vice versa. The hot milk opens up the bomb, and all the marshmallows start swimming in a sea of hot chocolate! So cool.
Stir and drink it UP!
Like I said before, hot chocolate bombs have been all the rave and worth making! They make such a great personalized gift to those hot cocoa lovers. Place them in a cellophane bag, tie them up, and add some instructions. Add some crumpled-up tissue paper and other Valentine treats. Anyone who receives this tasty treat gift will surely love it!!! Woohoo
Last Updated on 11/15/21 by Darlingdew Lifestyle Staff