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Hot Cocoa Bomb Molds: Recipe & Instructions

Hot Cocoa Bomb Molds: Recipe & Instructions

Everyone, please - keep calm and chocolate bomb on, with our new Hot Cocoa Bomb Molds! We've got a thorough recipe and instructions below, but keep in mind - make your chocolate bombs to your specifications! Prefer mint chocolate? Would you rather a fruit and choc combo? Are you only thinking of the marshmallows? The world is your chocolatey oyster; make what sounds good to you, and have fun! 

 

TOOLS & INGREDIENTS

Kitchen thermometer
Pastry or basting brush
Cupcake liners
High-quality semi-sweet chocolate bars (Theo, Lindt)
Hot cocoa mix (homemade or store bought)
Additional fillings - marshmallows, sprinkles, mini chocolate chips
Milk (variety of your choosing)

 

DIRECTIONS

Step 1.  Tempering the Chocolate

  1. Roughly chop the chocolate and place in a heatproof bowl. Microwave for 25 seconds, then remove and stir thoroughly.  
  2. Continue to heat the chocolate in 15-second intervals, stirring thoroughly in between warming sessions, being sure to scrape the sides and bottom of the bowl. Ensure the chocolate does not exceed a temperature of 91°F. (You can also accomplish this with a double broiler.)

Please Note: It is imperative that you keep your chocolate between 87°F and 91°F, as this is the ideal temperature for manipulation. If the chocolate becomes too cool or too hot, you can expect streaky results.

 

Step 2.  Preparing the Chocolate Spheres

  1. Use a spoon or brush to evenly cover the interior of the mold with chocolate. Note: Don’t skimp on the edges or they’ll be extremely fragile.  
  2. Chill in the fridge for several minutes, until hardened, then apply a second coat of chocolate. Note: If you cool your silicone mold in the freezer ahead of time, the chocolate will cool quicker as it is applied, and will allow you to coat the sides easier. 
  3. After the second coat is applied, chill for another 5 minutes, then carefully remove the half-spheres from the mold. Note: It is important that the sides of the molds are covered well, otherwise you will have breakage when putting the spheres together. 
  4. Place the spheres in the cupcake liners or on a plate so they are easily contained.

 

Step 3.  Filling & Assembling Hot Chocolate Bombs

  1. Either warm a plate in the microwave for 2 minutes, or warm a pan on the stove over low heat.
  2. Take one half-sphere and briefly touch the edge against the surface of the warm plate or pan to make a smooth edge, just long enough to leave a melted chocolate ring. 
  3. Add 2 teaspoons of hot cocoa mix and a few marshmallows into the sphere.
  4. Take another half-sphere and very briefly melt the edge of that on the warm plate or pan, then press carefully but firmly to the half-sphere you have filled. Note: Line the edges up as well as you can to minimize the appearance of the seam.
  5. Decorate the top with your choice of melted chocolate, melted white chocolate, sprinkles, or other toppings.

 

Step 4: Enjoy!

Once your bombs are complete, drop one into a glass of warm milk; watch as the bomb “explodes” and your hot cocoa comes to life!

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