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–+ servings

Hot Cocoa Bombs

 Hot Cocoa Bombs are hollow chocolate balls filled with little surprises that pop out when hot milk is poured of them.
3.05 from 20 votes
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Prep Time 45 minutes
Total Time 45 minutes
Course Beverage
Cuisine American
Servings 6
Calories

Ingredients
  

  • Ghirardelli melting wafers
  • Hot chocolate mix of choice
  • Chocolate molds
  • pastry brush

Optional add ins

  • marshmallows of choice
  • crushed peppermints
  • mini chocolate chips
  • a little expresso powder to have a mocha
  • 1 1/2 cups of hot milk for serving

Instructions
 

  • Melt chocolate according to the packages directions
  • Paint a very thin layer of chocolate in the mold, make sure to bring it all the way up to the edges
  • Pop the mold into the freezer for 10 minutes
  • Paint a thin coat of chocolate over the previous layer making sure any thin spots are covered well
  • Pop the mold into the freezer
  • If the second layer was thick enough this should be good. Sometimes I have repeated the process with a 3rd layer.
  • Remove the molds from the freezer and carefully begin removing the chocolate . I found pulling the edges away first and them turning the mold inside out is the easiest method .Just be careful they are very fragile
  • Heat up a small plate in the microwave
  • Gently press the open end of the half sphere on the plate and slowly twist to make sure the edges are flat.(only do 2 at a time)
  • Fill half of the sphere with a few tablespoons of cocoa mix , marshmallows , or whatever you would like
  • Take the empty sphere and melt and repeat the process on the plate by slightly melting the edges
  • Gently press the softened edges together
  • Allow this to cool completely
  • A little extra melted chocolate can be placed in a piping bag and drizzled over the top and sprinkles on top. This helps hide any imperfections . *SEE NOTES
  • Serve each hot cocoa bomb in a large mug with about 1 1/2 cups of hot milk
  • Once the milk is poured over the bomb allow it to sit for 30-45 seconds , then stir until all of the chocolate is melted

Notes

I recommend the Ghirardelli melting wafers because they taste good when they melt in the milk . These wafers are also easy to work with and melt easily in the microwave and requires no tempering .
Gloves can be worn to prevent fingerprints in the chocolate
Drizzled chocolate and sprinkles help cover imperfections BUT before drizzling allow the chocolate to cool slightly so you don't melt the bombs. 
A cupcake liner is the perfect for presentation
Click Here for the mold I used on this recipe 
 
Keyword homemade hot cocoa bombs, how to make hot cocoa bombs, pink hot cocoa bombs
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