Hot Chocolate Bombs!

They’re all the rage this year, and frankly, they’re worth it! Spheres of decadent chocolate filled with cocoa, powdered milk and marshmallows. Can you resist them? Here’s how I make them.

Notes before we start:

If you’re using regular chocolate (not candy melt), you will either need to temper it (I will go over how to temper the chocolate using the seeding method below) or keep the bombs in the fridge after making them otherwise the chocolate bombs will melt at room temperature.

With Candy melt, won’t need tempering, but I am not a fan of what they taste like!

I like using a silicone semi-sphere mat for these.

Instructions:

1. Melt 2/3 of chocolate over Bain-marie. Make the sure the water is not boiling, just simmering, and that it is not touching the chocolate bowl.

2. Stir regularly until the chocolate has melted evenly and reached a temperature between 45-50 C (113-122 F).

3. Remove the chocolate bowl from the heat and gradually add the remaining 1/3 chocolate, stirring until all the chocolate has fully melted and has cooled to about 28-29 C (82 – 84 F).

4. Once the chocolate has cooled enough, put it back on the simmering water pot and warm it up to 31-32 C (87 – 89 F). The chocolate is not ready to use. If you don’t care about storing the bombs in the fridge, or if you using candy melt, melt all the chocolate over Bain-marie and skip steps 2-4.

5. Add one tablespoon of melted chocolate per semi-sphere of your silicone mold and use a baking brush to brush the chocolate and cover the inside of the mold as evenly as possible.

6. Once all semi-spheres are filled, place the silicone mat in the fridge for at least 1 hour or in the freezer for 10 minutes.

7. Remove the chocolate semi-sphere from the molds, and fill half of them with 1 tablespoon (or one packet) of cocoa mix and marshmallows.

8. Heat a pan and then press the edges of the unfilled chocolate semi-spheres for a couple seconds. Once you see them start to melt, press them onto the edges of the filled semi-spheres and place them in the freezer to seal completely seal. Et Voilà!