Hot Cocoa Bombs

Cooking

Feb 9

Who would have thought hot chocolate could be so exciting with a hot cocoa bomb? Hot chocolate is not a beverage to enjoy only during the holidays, but a beverage that is enjoyed by both kids and adults of all ages during any time of the year. We have seen so many renditions of the hot cocoa bomb, but after much research and trial and error, this is my favorite way to create this sweet treat with a surprise! I started making these bombs after watching people enjoy it themselves, and it's honestly easy and such a joy to see people's reaction once the ball melts open to reveal the surprise inside. I have included the recipe below, but once you are comfortable with the method feel free to explore other recipes of your own.

After mastering the milk chocolate version i started to experiment with whte chocolate with churro marshmallows and cinnamon sugar on top of each ball. And for those who want to get even more wild with a white chocolate bomb with vanilla bean marshmallows and edible lavender. Try it out and please share your creations by tagging Magic Paper Studios. We cannot wait to see what you create.

Ingredients

2 cups of milk chocolate (I personally use couverture chocolate because the quality is what I would prefer to serve to my family)
12 marshmallows (2 per hot cocoa bomb but you can also switch to use with mini marshmallows)

Tools

1 pot
1 ceramic bowl to place chocolate in to melt
1 spoon
1 piping bag or zip lock bag
2 silicone molds (I buy the ones from Amazon here)

Steps

Place a pot on the stove with 1" of water. Heat the water on medium heat. Place the ceramic bowl with 2 cups of milk chocolate chips and continuously stir until the chocolate if smooth and fully melted.
Scoop 1 tablespoon of chocolate into each sphere and smooth all over the silicone sphere until fully covered. Place in fridge for 5 minutes.

3. Scoop another tablespoon of chocolate into the mold for a second layer. Place in fridge for another 5 minutes.

4. Fill piping bag with leftover milk chocolate and cut tip.

5. Take out shells out of the mold. Flip over the mold and place shells gently into the silicone. Fill the shells with marshmallows.

6. Pipe milk chocolate on the edge of the sphere and gently place another sphere shell on top. Use your finger to gently smooth out the melted chocolate to secure the two half spheres together.

7. Once complete with all the spheres, use the remaining milk chocolate to drizzle the tops of the hot cocoa bombs. Feel free to add some sprinkles or other tasty toppings on top!