A trend that keeps going…
I am sure you have seen an abundance of hot cocoa bombs throughout social media. They are fun and magical.
When all the frenzy started, it was a mission to find the molds. Then once that was accomplished, the experimenting began. And it was a learning curb for sure. In the midst of learning, along with the not-turning-out-right, the fun, and magical treat was definitely a thing I thought of not making again.
Then, I came across the mold you will see in this tutorial. AND IT WAS A GAME-CHANGER!
How did I not see this before? It seems like it has been around for quite some time. Maybe it was used for other creations and someone figured it was great for the hot cocoa bombs too. Regardless, it has many of us on track to get them going again.
Let’s do this!
Hot Cocoa Bombs!
These chocolate confections are a delight to enjoy. Be creative and have fun with them.
- Place the melting wafers in a small microwave-safe plastic container or bowl.
- Place in the microwave and heat for 15 seconds.
- Remove from microwave and with a small rubber spatula, stir to distribute heat.
- Place back in the microwave if it is not all melted, and heat for 5 to 10 seconds (microwaves vary so be super attentive).
- Remove from microwave and stir until all the chocolate has melted. If it is not all melted, put it back in the microwave in 5-second increments. The idea is NOT to overheat or you will NOT be able to use it if it scorches.
- Pour melted chocolate in each cavity of the half-sphere up to the line indicated (approximately .5 oz in each cavity).
- Gently press the individual liner inserts in each cavity.
- Place the other mold on top and press it down gently.
- Flip the entire ensemble and place it in the freezer for approximately 10 minutes.
- After 10 minutes remove from freezer. Remove the top mold.
- Carefully remove the liner of each chocolate half-sphere and place them on something that will stand like an egg carton.
- Fill two of the chocolate half-spheres with 1 tablespoon of Hot Cocoa mix and marshmallows.
- Warm the hot plate or stove with a pan or heat-proof plate on top in a low setting (you just need hot enough to melt the sphere slightly).
- Take the chocolate half-sphere not filled with the cocoa mix, and warm the seam of the half-sphere just a little bit. Then place it on top of the sphere that is filled with cocoa mix and marshmallow and press them together gently. Place them on the mini cupcake liner.
- Do the same for the other half-chocolate sphere.
- You may place the chocolate bombs on parchment paper, or silicone mat, or wax paper for the drizzle.
- Melt some white melting wafers for contrast or you can use the same chocolate or whatever color of melting wafers you like.
- Once melted, pour it into the piping bag or Ziploc sandwich bag and make a small cut at the tip of the bag.
- Drizzle each chocolate bomb and immediately sprinkle on the sprinkles!
- Heat some milk. (Very hot milk works best, just be very careful. If the milk is not hot enough, it will not melt the chocolate).
- Place the chocolate bomb into a heat-proof mug.
- Carefully pour the hot milk and watch the magic happen!
**This tutorial makes 2 chocolate bombs 60mm (approx. 2 ⅓ inches). I chose this size because it will fit inside standard-size mugs. Each of the mold’s half-sphere takes approximately half an ounce (.5) of the melted chocolate. The amount of chocolate melting wafers in this recipe will leave you with leftover chocolate.
Let’s talk chocolate. When I first started, I made my hot cocoa bombs with chocolate callets with 54% cocoa content. Using this kind of chocolate you can’t just melt and everything is fine, it needs to be tempered. If you are attempting to use this type of chocolate, for example, Callebaut Dark Chocolate Callets, which was what I used when I first started making this confection, I suggest you hop over to the Sugar Geek Show website where she has a great step-by-step tutorial on tempering various chocolate.
Chocolate melting wafers or candy melts are easier to use since you do not need to worry about tempering. Now, I was skeptical about using anything other than real chocolate since I want every treat I create to taste amazing. So I tried melting wafers. I was a little hesitant at first, I did not want to compromise quality and taste. And I must say, the melting wafers I used did taste great. However, I can only vouch for the chocolate wafers I used which was the dark melting wafer, which is semi-sweet from Stover and Company.
Now, I know some prefer milk chocolate. I haven’t tried the milk chocolate route, since I find it to be a bit too sweet, but Merckens is an excellent brand that I have used for other chocolate confections and I am sure their milk chocolate will work fine for making these.
If you are more into white chocolate, so far I have only used white chocolate callets from Callebaut which needs tempering. And of course, when done right, it turns out great and tastes amazing. I have not experimented with white chocolate melting wafers or candy melts.
Regardless of what you decide to use, they will be sure to be something to enjoy. This is a basic tutorial. You can get creative using a variety of different fillings or decor. It also makes great gifts. Just have fun!