Easy Hot Chocolate Bombs
These delicious hot chocolate bombs are a fun and easy treat when the weather gets cold and you need a little warming up!
Melt the chocolate chips by using the broiler method or the microwave method.
Using the back of a spoon or with a pastry brush, carefully add the melted chocolate to the inside of the silicone molds. Make sure you bring the chocolate completely up to the edges. Place the molds into the freezer and allow them to harden for a minute or two.
Remove the molds from the freezer and carefully pull on the molds to allow the chocolate to separate from the edges.
Take three of the half spheres and fill them with hot cocoa mix and marshmallows. Fill them up as desired. I love chocolatey hot cocoa powder, so I always add a little extra scoop to mine.
Take the melted chocolate and coat the edges of the empty half spheres. Add the half sphere to the top of the sphere with the hot cocoa mix and then place them into the freezer for a minute or two to harden into a chocolate sphere.
Optional: Remove the hot chocolate bombs from the freezer and decorate the chocolate spheres with sprinkles, designs, or drizzle on different colors of chocolate.
When you're ready to use them, add the hot chocolate bombs to a glass of hot milk (or hot water depending on the hot cocoa) and watch as it melts and explodes with chocolate and yummy marshmallows.
There are several different brands of hot chocolate mix on the market. I love to splurge and use Ghirardelli double chocolate mix. I mentioned above I love choclately hot chocolate, and this is by far my personal favorite.
You can also use Nestle, Hershey's, and Swiss Miss. Swiss Miss is another of my family favorites!
If you're really feeling adventurous, you can also make your own homemade hot chocolate mix. You can make it in several different ways. I make mine with milk chocolate chips, cocoa powder, and powdered sugar.
You can easily store hot chocolate bombs in an airtight container at room temperature. Place them in a cool shaded spot that is not in direct sunlight. The hot cocoa bombs shouldn't melt unless you are in a warmer climate.
You can also store these hot chocolate bombs in an airtight container in the refrigerator.
There are two different ways to melt chocolate baking chips. You can use a double broiler method and melt them overheat, or you can place them into a microwave-safe bowl and heat them at half power for 30-second intervals, stirring in between each interval, until melted.
Both of these methods work well for melting chocolate, but I find I prefer to use the boiler method the best. The chocolate chips melt faster and they become creamy quickly.
Calories: 775kcal | Carbohydrates: 118g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 18mg | Sodium: 350mg | Fiber: 4g | Sugar: 103g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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