hot chocolate bombs



Looking for an easy-and-sweet holiday activity? Look no further, hot chocolate bombs have got you covered! Ever since I saw this new trend, I knew I had to try it. It's such a fun and interactive activity, perfect for the whole family to get in on! The flavor combinations are almost endless, providing everyone a chance to get creative. We went with three kinds of bombs - candy cane, salted caramel, and traditional.

Of course the hot chocolate bombs wouldn't be complete without a Hot Cocoa Candy Bar! I turned my buffet table into a winter wonderland of sweets and treats. Now guests can make their own custom hot chocolate bombs, or just add some extra sugar to their hot cocoa.

A tip - set out all your fillings and toppings in little bowls in order of how you're going to fill them. We just went into filling them one by one and forgot if some already had marshmallows in them! We came out with 1 bomb missing marshmallows. How terrible! Luckily we had extra marshmallows to throw in.


We chose three drizzle options - dark chocolate for the traditional, white chocolate for the candy cane, and butterscotch chips for the salted caramel. I love the color contrasts and how I can tell exactly what flavor I'm picking. Color coding your hot cocoa bombs keeps everything easy and organized!


Let's get to it. Follow these easy instructions to create your own hot chocolate bombs!


ingredients:

  • Silicone molds

  • 5 oz Chocolate + extra for drizzle (as many varieties as you want for both the shells and the drizzle)

  • Hot cocoa powder

  • Marshmallows

  • Fillings - this can be whatever you want to put in your bombs! We went with candy canes and salted caramels.

  • 1/2 Teaspoon Coconut Oil

  • Optional: Salt and/or Sugar for drizzle

how to:

  1. Melt chocolate by either double boiling or microwave. In both instances, stir consistently. Do not overheat the chocolate, it will turn hard.

  2. Add a spoonful of melted chocolate to 6 silicone chocolate mold cavities. Smooth chocolate up the sides of each mold with a pastry knife or spoon. Add or remove melted chocolate to evenly coat the inside of each mold. Use leftover chocolate to patch weak areas.

  3. Refrigerate for at least 30 minutes, then gently remove from the mold.

  4. Now it's time for the fillings! Spoon your hot cocoa mix, marshmallows, and other toppings into half of the chocolate shells.

  5. Heat up a plate by putting it in the microwave until hot. Press the empty chocolate shell against the plate to melt the rim. Quickly place it onto the filled chocolate shell to create the sphere. Run a hot spoon along the seam where the two shells meet to seal the seam.

  6. Melt your desired chocolate for drizzling on top of your bombs. Include the 1/2 teaspoon of coconut oil to thin out the chocolate and make it easier to drizzle. Place your toppings on while chocolate drizzle is still melted.

  7. Refrigerate for at least 30 minutes.

  8. Pop into your favorite mug, pour your desired hot milk over it, stir and enjoy!