Three Piece Mold Hot Chocolate Bombs
Have you ever wondered what the best mold is to make those trendy viral hot chocolate bombs? Check out the three piece mold! Perfect hot chocolate bomb shells with no tempering required.
Servings 6 servings
Calories 97kcal
Equipment
- Three Piece Hot Chocolate Bomb Mold
Ingredients
Gingerbread Man Hot Chocolate Bombs
- 8 ounces pumpkin spice meltables
- 1 ounce chocolate meltables
- 2 Tablespoons cocoa mix
- 1 Tablespoon freeze dried mini marshmallows
- 2 Tablespoons Mini Marshmallows
- 1 ounce black meltables
- 1 ounce white meltables
- ¼ teaspoon pink petal dust
Grinch Hot Chocolate Bomb
- 8 ounces white couverture chocolate tempered
- ¼ teaspoon yellow cocoa butter
- ¼ teaspoon green cocoa butter
- 2 Tablespoons Cocoa Mix
- 1 Tablespoon mini freeze-dried marshmallows
- 1 Tablesoon mini marshmallows
- 1 heart marshmallow
- 1 red heart sprinkle
Snowman Hot Cocoa Bomb
- 8 ounces white meltables
- ¼ cup clear crystal sprinkles
- ¼ teaspoon flash dust
- 1 ounce black meltables
- 1 teaspoon orange modeling chocolate or fondant
- 1 Tablespoon freeze-dried lucky charms marshmallows
- 1 Tablespoon mini marshmallows
- 2 Tablespoons Strawberry Newsquick
Gold Christmas Tree Bomb
- 8 ounces white couverture chocolate tempered
- 1 teaspoon gold highlighter dust
- 1 Tablespoon green chocolate either meltables or leftover from the grinch
- 1 small gold star sprinkle
- ¼ tespoon silver dragees
- ¼ cup jimmy sprinkles for the gold powder
- 2 Tablespoons cocoa mix
- 1 Tablespoon freeze-dried mini marshmallows
- 1 Tablespoon mini marshmallows
- 1 teaspoon crushed peppermint
Instructions
Hot Chocolate Bomb Assembly
- Pour your desired chocolate into the bottom mold up to the line near the bottom.
- Place your insert inside and press down a little
- Place the top mold on and press down until the chocolate fills the entire sphere
- Put the hot chocolate bomb mold into the fridge to chill for 10-15 minutes or until the chocolate pulls away from the mold
- Remove the shells carefully from the mold and remove the insert from the shell
- Make all your shells at once before assembling your bombs
- Heat a ceramic plate in the microwave and heat on high for 1 minute until hot
- Place your first shell on the hot plate and melt the edge slightly
- Place your shell onto a small pinch bowl or cupcake pan to keep it in place
- Fill the shell with your desired cocoa mix, marshmallows or candies
- Heat the other half of your shell and place it on top of the filled shell
- Press together firmly for 5 seconds then wipe off the excess chocolate with a gloved finger
- Decorate the hot chocolate bomb as desired. See the the video in this blog for ideas!
Video
Notes
I am using the 70mm three-piece mold
If you're using real chocolate that contains cocoa butter you will need to temper your chocolate to make sure it releases from the mold and is shiny and strong.
If you do not want to temper your chocolate then I recommend you use meltables or almond bark which does not contain cocoa butter and does not need to be tempered.
Be sure to use cocoa butter colors to color real chocolate
Use candy food coloring to color meltables or use pre-colored meltables. Do not use regular food coloring or it will ruin the chocolate.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 136mg | Potassium: 1mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2IU | Calcium: 17mg | Iron: 1mg