Make The Best Chocolate Bombs

You will not return to regular hot cocoa after trying hot chocolate bombs. A velvety, rich, and intensely chocolaty cup of hot chocolate is guaranteed every time. These are perfect for sharing on a cold night with loved ones or giving as a gift. Try this white-hot chocolate and cookies and cream hot chocolate the next time you want something warm and comforting. Moreover, if you are going to truly wow your guests at your next party, prepare a hot chocolate charcuterie board.

Cooking Instructions for Chocolate Melt Bombs

• Despite appearances, these hot chocolate bombs are surprisingly easy to prepare. Have a candy thermometer on hand to ensure your chocolate is correctly tempered.

• To melt your chocolate, place a big pot of water (about halfway full) on the stove over medium heat. This will serve as the bottom of your double boiler. Choosing a heat-resistant bowl that can be placed on top of the pot without contacting the water is recommended.

• Prepare a double boiler and stir the semisweet chocolate, stirring it periodically until it is just melted. Once almost all of the chocolate has melted, remove from heat and continue stirring until all of the chocolate has melted. Ideally, you want your chocolate to reach a temperature of 90 degrees Fahrenheit, no higher.

• After your chocolate has melted, fill the silicone sphere moulds with only a spoonful at a time, brush the insides with melted chocolate using a pastry brush, and set them aside to cool for 5-10 minutes. Place a spoonful of the melted chocolate in each well, then use the pastry brush to spread it out and cover the walls evenly. The chocolate needs at least 20 minutes to harden fully at room temperature. While waiting for the initial layer of chocolate to set, if the melted chocolate starts to harden, you may put it back over the double boiler to melt it again; make sure you do not leave it over the heat for too long.

• As soon as the chocolate balls have set, fill half with hot chocolate mix and the other half with small marshmallows.

• Remove the chocolate shells from the mould, but leave them in the cavities. Does this while using gloves? The empty chocolate holes are assembled by painting or piping a border of melted chocolate around the walls and then placing them on top of the filled shells. The chocolate may be remelted in a double boiler if it hardens while you wait for the shots to cool, but it must be stirred constantly to prevent scorching.

• After putting together your hot chocolate bombs, let those 15 minutes to cool in the mould. Any chocolate that protrudes over the connecting seam may be carefully trimmed away.

• Melted white chocolate (or whatever chocolate you did not use in the bombs) may be used to garnish the exterior of the hot chocolate bombs; sprinkles can be added if desired.

• A double boiler is a way to go if you want to melt chocolate without burning it. Cover the pot with a heat-resistant bowl, making sure the bowl does not contact the water underneath.

• Prepare a double boiler and melt the semisweet chocolate, stirring it periodically until it is just melted. Once almost all of the chocolate has melted, remove from heat and continue stirring until all of the chocolate has melted. Ideally, you want your chocolate to reach a temperature of 90 degrees Fahrenheit, no higher.

• After your chocolate has melted, fill the silicone sphere moulds with only a spoonful at a time, brush the insides with melted chocolate using a pastry brush, and set them aside to cool for 5-10 minutes. Place a spoonful of the melted chocolate in each well, then use the pastry brush to spread it out and cover the walls evenly. The chocolate needs at least 20 minutes to harden fully at room temperature. While waiting for the initial layer of chocolate to firm, if your melted chocolate starts to set, you may put it back over the double boiler to melt it again, but be careful not to leave it over the heat for too long; remove it as soon as it has just melted.

• As soon as the chocolate balls have set, fill half with hot chocolate mix and the other half with small marshmallows.

• Remove the chocolate shells from the mould, but leave them in the cavities. Do this while using gloves. The empty chocolate holes are assembled by painting or piping a border of melted chocolate around the walls and then placing them on top of the filled shells. The chocolate may be remelted in a double boiler if it hardens while you wait for the bodies to cool, but it must be stirred constantly to prevent scorching.

• Please wait 15 minutes for the constructed balls to cool in the mould. Any chocolate that protrudes over the connecting seam may be carefully trimmed away.

• Melted white chocolate, any leftover chocolate after making the bombs, and whatever sprinkles you want may be used to adorn the exterior of the bombs in any way you choose.

• If you want to use the bombs, you must bring 1 cup of milk to almost a boil in the microwave or stove. The explosives may go in the bottom of the mug before the hot milk is poured in, or the milk can be poured in first, and then the bomb added.

• If you care about the explosives’ appearance and your hands being clean, you should use gloves. Please do not hold the explosives for too long, or they’ll start to melt in your hand.

• If you do not like the taste of semisweet chocolate, you may always use white or milk chocolate instead.

Conclusion

For added flair, stuff the chocolate bombs recipe with sparkles, which will be released when the bomb is dropped into boiling milk.