You know what’s WILD? The fact that I did not take a single photo of these hot chocolate bombs. I just totally forgot. And then they were gone.
This is very unlike me.
Luckily, I did take this incredibly comprehensive, step-by-step, not-a-single-moment-spared video. 🥰 And I’m sharing a full tutorial below! A few extra learnings: I tried filling my first batch with those tiny dehydrated marshmallows but they didn’t quite give me the same explosiveness (well, it’s really about buoyancy) as the regular mini marshmallows. So. Don’t do that. Second, I’d honestly just prepare to make two batches (at minimum) because the first will likely be a minor, if delicious, disaster. It’s tricky to figure out the science/art of the chocolate molds at first…but within just one or two batches, you’ll have the hang of it. Promise.
Print
Hanukkah Hot Chocolate Bombs
Description
The cutest take on the most wonderful trend! Pour hot milk over these chocolates, and they “explode,” revealing marshmallows, blue and white sprinkles, and hot chocolate mix. These are super easy to make if you have the right materials, but I suggest doubling the ingredients because the first batch may not be quite as pretty or usable—you’ll need to try it at least twice before you get the hang of it. Base recipe adapted from I Am a Food Blog.
Ingredients
- 1 cup semisweet chocolate chips or 20-30 unwrapped gelt chocolates (either works!)
- 1/2 cup hot cocoa mix
- 1/2 cup mini marshmallows (not dehydrated—they’re not large or buoyant enough to “explode” outward!)
- 1/4 cup blue and white sprinkles
- Half-sphere silicone mold (or two, to make the process faster!)
- Milk and mugs, for serving
Instructions
- In a medium bowl, microwave and melt the chocolate in 15-second intervals, stirring every 15 seconds (be sure the bowl you’re using is microwave-safe!).
- Spoon a small but generous amount of chocolate into one of the half-spheres within your mold, then use the back of the spoon to move it around and coat the entire mold. Make sure that you’ve spooned on a pretty thick “wall” of chocolate; any thin areas will be more prone to cracking later on. (And you definitely don’t want to be able to see through any of the chocolate!) Repeat until all the half-spheres are filled.
- Freeze the molds for at least 30 minutes to set. After about 10 minutes, for extra security and to increase the surface area of each hot chocolate bomb, you can carefully and gently add another thin layer of chocolate onto the top edges. Then, continue the setting process.
- Meanwhile, prep your assembly area! Gather your other ingredients and have them easily accessible—you’ll have to work quickly once you unmold the chocolates so that they don’t melt. Next, microwave an empty plate for about 30 seconds until it’s warm. You’ll also need a second, cold plate nearby.
- Remove the molds from the freezer, and carefully unmold one of the half-spheres. Being careful not to apply too much pressure to the outside of the dome, place it onto the warm plate and move it around briefly to quickly melt the edges before flipping it over, adding at least 1 tablespoon of hot chocolate mix and whatever other add-ins you’d like. Place onto the cold plate to “wait.” Melt the edges of a second half-sphere on the warm plate, then immediately invert it onto the waiting, filled one and hold in place to seal. (You can also add extra melted chocolate to the edges to fix any holes or gaps at this time if necessary, but make sure it’s not too warm or it’ll just melt the existing chocolate. Better to just accept imperfections.)
- Place the completed hot chocolate bomb into the fridge or freezer to set while you work on the others. When you’re ready to serve, place the ball into an empty mug, then pour extra-hot milk on top and watch as the marshmallows magically appear! Stir and drink.
Notes
If you want to be extra careful, you can purchase food-safe gloves to wear during the assembly process—that way, you won’t have to worry about fingerprints or accidentally melting the chocolate with the warmth of your fingers.