Hot Chocolate Bomb
This is the only Hot Chocolate Bomb recipe you will ever need! Hot cocoa bomb is the ultimate comfort drink during the holidays and can be the perfect edible gift to your loved ones!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 150 g Chocolate (Use good quality semi sweet chocolate eg. Callebaut Milk Chocolate (callets) +extra 5% (7.5 g) for tempering)
- Mini Marshmallows
- Pumpkin spice
- Sprinkles (for decoration)
Instructions
- 1
Melt and temper chocolate. For Callebaut Milk Chocolate (callets), melt chocolate to 45C / 113F in microwave stirring every 30 seconds, then bring temperature down to 29-30C / 84-86F by adding the chocolate challets (that is tempering). Use a thermometer to measure exact temp, eg. Infrared thermometer gun
- 2
Brush the first layer of chocolate into the Semi sphere mould evenly paying extra attention to the edges. Place it into the freezer for 5 minutes to set
- 3
Brush the second layer of chocolate into the mold. Make sure the chocolate is thick enough throughout so it will be able to hold its shape when unmold
- 4
Place the mold into the fridge and let the chocolate set for 15 minutes. After set, carefully remove semi sphere chocolates from the mould
- 5
To assemble the ball, microwave a small plate until it gets warm, turn one semi spheres upside down and smooth the edge of the chocolate in 3 seconds
- 6
Fill with marshmallows, pumpkin spice and more chocolate, or any other fillings of your choice
- 7
Carefully grab another semi sphere, smooth the edge with the help of the warm plate and seal the two together
- 8
Decorate with melted dark chocolate and sprinkles