Hot Chocolate Bombs
How to make beautiful, shiny and professional looking hot chocolate bombs! How to easily temper chocolate and simple decorating!
Servings: 6 spheres
Calories: 87kcal
Equipment
- Thermometer
- 2 ½" Sphere Mold (silicone or acrylic)
Ingredients
- 24 ounces semi-sweet couverture chocolate I prefer Callebaut, you can also use any high quality bar chocolate. You can use candy melts, if you're using a silicone mold but they don't taste as good.
- 1 cup mini marshmallows
- 6 Tablespoons hot chocolate mix
Instructions
For Silicone Molds
- Place the chocolate into a bowl and heat for 30 seconds (my microwave is 1000 watts)
- Stir the chocolate, moving the chocolate that is on the outside, towards the center.
- Heat again for 15 seconds and stir again.
- Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
- Stir until fully melted.
- Fill your molds halfway with chocolate and use a spoon to smooth the chocolate up to the edges, taking care to make sure the walls are evenly coated.
- Turn the mold over and shake out the excess chocolate.
- Use a bench scraper to scrape off the excess chocolate.
- Turn the mold upside down onto the parchment paper and allow them to set up in the fridge for 10 minutes.
- Carefully remove the chocolate shells from the mold by gently pushing up from the bottom until the shell releases.
- Heat a ceramic plate and use it to smooth out the edges of the chocolate shells.
- Place the shells in cupcake liners for stability. Fill the shells with hot cocoa mix and marshmallows.
- If needed, warm the edge of the top shell once again on the plate and place it on top of the filled shell. Hold for 10 seconds to seal.
- Fill your piping bag with about ¼ cup of the leftover melted chocolate. Snip the tip off and drizzle chocolate over the hot chococlate bombs. Immediately top with some sprinkles.
For Acrylic Molds
- Chop your chocolate finely with a sharp chefs knife
- Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
- Stir the chocolate, moving the chocolate that is on the outside, towards the center.
- Heat again for 15 seconds and stir again.
- Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
- Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
- Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
- Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
- Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
- Scrape off the excess chocolate from the top of the mold back into the bowl.
- Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
- Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
- The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
- Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
- Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
- Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
- Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!
Video
Notes
TIPS FOR SUCCESS!
The Best Chocolate - Semi-sweet couverture chocolate or high quality bar chocolate. Not candy melts, chocolate chips or candy coating.
Hot Chocolate Bomb Mold - Silicone molds or acrylic molds work well. Silicone is the easiest but takes longer. Acrylic is more complicated but you can do more at once.
Thermometer - You will need a simple kitchen thermometer or infrared thermometer to track the temperature of your chocolate.
To temper your chocolate like a pro, see Chef Christophe's tutorial on how to temper chocolate with cocoa butter and an EZ tempering machine.
Nutrition
Serving: 1bomb | Calories: 87kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 134mg | Fiber: 1g | Sugar: 14g | Calcium: 15mg | Iron: 1mg
