Quick and easy Hot Chocolate Bombs, a treat for the whole family!
It has been 9 months of being in quarantine and with Christmas around the corner I am trying to keep things magical for my 6 year old daughter Olivia. We have been seeing hot cocoa bombs all over the place and Livi is a huge hot cocoa fan, so she begged me to make them. I was so happy we did because they were pretty easy to make and super delicious. The creamiest, tastiest hot cocoa was the final result. As always, these were taste tested and approved by both daddy and Olivia.
Ingredients (makes 3 small hot cocoa bombs)
1. A few cups of Ghirardelli Melting Wafers (we used the white vanilla and mixed it with some green melting chocolate we had at home. Any melting chocolate is good, including milk chocolate or other colors)
2. Mini rubber spatula and/or baking brush
3. Silicone Molds, we used small (makes about 6-8 oz depending on sweetness desired) but if you want larger hot chocolate bombs, buy medium/large molds. (https://www.amazon.com/gp/product/B08MBZ6WTV/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1)
4. Mini marshmallows or any other desired hot cocoa toppings
5. Hot cocoa mix, we just used prepackaged cocoa and 1 package was enough for 3 small bombs.
6. Extra plate and cup
7. Gloves (It can get messy and to avoid any contamination)
8. Microwaveable Bowl
Step 1
Add 2-3 cups of melting chocolate wafers, any color or type to a microwaveable bowl. Warm as recommended per packaging or until soft/melted. I recommend 15 second intervals so it doesn't overheat. We also loved the creamy taste that Ghirardelli chocolate gave our cocoa.
Step 2
Remove the bowl with chocolate from the microwave. Stir the chocolate to ensure it is all melted and soft.
Step 3
Take the mini rubber spatula and fill each of the 1/2 dome silicone molds with the melted chocolate. Make sure to evenly apply it all over the inner part of the mold with the brush or spatula. You can remove any excess with the spatula and return it to the bowl.
Step 4
Once the inside of the domes are covered with chocolate place in the freezer for 5 minutes. Unless you are a professional chef, expect that it will look messy. Don't worry ours did and they still turned out beautiful.
Step 6
Remove the silicone molds from the freezer. Pop out the chocolate half domes. The silicone makes it super easy, it pretty much just pops right out. Just gently stretch the edges of the mold.
Step 7
Fill 3 halves with your hot cocoa mix, marshmallows and any other desired toppings. For the smaller size molds we found that about a tablespoon of cocoa and 6 marshmallows were perfect. Livi, of course, always tried to squeeze more in!
Step 8
Get a hot plate (careful!) Heat a plate with a cup of water on top of it for about 1 minute. You can toss the water. Take the 1 empty half and press the rim of the open side against the warm plate. Then press the empty half on a filled half to seal. Continue this process with all the remaining halves.
Tip: If you have any broken edges or it isn't quite sealing, use excess melted chocolate (that is still warm or warm it up) and close any opening or use it to help seal it up.
Step 9
Put the bombs in the freezer for a few minutes to ensure they seal. Then remove and decorate it as desired. Sprinkles, baking glitter, and drizzling more chocolate all work well and look pretty. We used glitter, drizzled the chocolate and red icing (I wanted candy hearts but couldn't readily find any) to give some of them a Grinch look.
Step 10
Remove from freezer and store at room temperature in an air tight container. We were running the heater a lot and were scared they were going to melt so we left them in the freezer. When we wanted to use them we removed and let them sit for about 10 minutes and they were fine.
Step 11
Place your hot cocoa bomb in a cup and pour 6-8 oz. (we did about a half of a large mug) of warm milk or water over it Alternatively warm a cup of milk or water and carefully place it in the cup. The first way is preferred (or so they say) but both were effective for us. I do have to say the milk really gave it a creamier overall taste and the choice of Ghirardelli chocolate couldn't have been better! Enjoy your tasty treat!
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