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Hot Chocolate Bomb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 hot chocolate bombs
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Hot Chocolate Bomb recipe features beautifully crafted chocolate spheres filled with mini marshmallows and pumpkin spice, perfect for melting into a rich, flavorful hot chocolate. Made by tempering quality semi-sweet chocolate and carefully assembling the chocolate shells, these festive treats are a delightful and interactive way to enjoy hot cocoa, enhanced with decorative sprinkles for a charming finish.

Ingredients

Chocolate Sphere

  • 150 g good quality semi-sweet chocolate (e.g., Callebaut Milk Chocolate callets)
  • 7.5 g extra chocolate for tempering (5% of total)

Filling and Decoration

  • Mini marshmallows (to taste)
  • Pumpkin spice (to taste)
  • Sprinkles for decoration

Instructions

  1. Melt and temper chocolate: Melt the semi-sweet chocolate in a microwave at 45°C (113°F), stirring every 30 seconds to ensure even melting. Then temper by cooling the chocolate down to 29-30°C (84-86°F) by adding the extra chocolate callets and using an infrared thermometer to measure the temperature accurately.
  2. First chocolate layer: Brush the tempered chocolate evenly onto the inside of a semi-sphere mold, paying extra attention to edges to ensure even coverage. Place the mold into the freezer for 5 minutes to set this first layer.
  3. Second chocolate layer: Apply a second layer of chocolate over the first, making sure the shell is thick enough to hold its shape. This ensures durability when unmolding and handling.
  4. Set chocolate spheres: Transfer the mold to the refrigerator to let the chocolate set firmly for 15 minutes. Once set, carefully remove the semi-sphere chocolates from the mold.
  5. Smooth edges for assembly: Warm a small plate in the microwave until hot. Quickly press the edge of one chocolate semi-sphere against the warm plate for about 3 seconds to smooth and slightly melt the edge.
  6. Fill the chocolate sphere: Fill the semi-sphere with mini marshmallows, a sprinkle of pumpkin spice, and a little melted chocolate or any other desired fillings.
  7. Seal the sphere: Smooth the edge of the other semi-sphere by pressing it against the warmed plate, then carefully join the two halves to seal the sphere together.
  8. Decorate: Use melted dark chocolate to decorate the surface of the sealed chocolate bomb and add sprinkles for a festive look.

Notes

  • Use a thermometer to precisely temper chocolate, improving the shine and snap of the finished product.
  • Ensure chocolate layers are thick and even to prevent cracking.
  • Handle chocolate shells gently to avoid breakage.
  • Customize fillings beyond marshmallows and pumpkin spice as desired.
  • Store finished chocolate bombs in a cool, dry place until ready to use.

Find it online: https://ivysrecipes.com/hot-chocolate-bomb-recipe/