The PERFECT Cup of Hot Cocoa can be achieved with a Hot Chocolate Bomb. You’ve seen the craze and I’m here to help you with tips, tricks and all the details for making a cup of Hot Chocolate that you will definitely go back for more.
2pkgChocolate ChipsMilk Chocolate or Semi Sweet Chocolate
1CupHot Cocoa Powered Mix
½CupWhite Chocolate ChipsOptional Drizzle
Milk8-12 ounces per serving
Mix ins
Marshmallows
Caramel Bits
Crushed Peppermint
Instructions
Melt Chocolate Instant Pot
Place 2 Cups of water in Instant Pot. Use large Glass Bowl to place on top.
Set Instant Pot to Saute. Heat will create steam and heat glass bowl to melt chocolate
Stir Chocolate. Turn off when most chips are melted and continue to stir until smooth
Making Hot Chocolate Bomb
Choose your desired melting process and melt chocolate. I prefer to use an Instant Pot as a double boiler as I can control the heat and melt large batches of chocolate at a time without worrying about burning the chocolate.
Add 1 small spoon of chocolate to ball mold and using the back of a spoon push chocolate to cover mold making sure to reach the lip. This is very important and all areas are covered making sure there aren’t any ‘thin’ spots. The Lip is the top edge. It’s important to bring the chocolate fully to edge all the way around.
Repeat to fill each well. Allow to chill for 10 minutes in Freezer. Remove and repeat making the layer of chocolate thicker and more stable in each silicone mold.
When chocolate is fully set carefully remove each half circle and place on plate. Do your best to quickly handle each piece. Heat from hands and fingers will melt chocolate and leave fingerprints.
Now pay attention. This step is a MUST! Heat a glass plate in the microwave for 1 min to 1 30seconds. Carefully place each half circle dome side up on the plate one at a time and melt the edges to clean the edges up and set back on plate.
Remember you need 2 half circles for each Hot Chocolate Bomb. Fill half of the chocolate circles with a spoon of Hot cocoa and top with Marshmallows, Caramel, or Crushed Candy Canes.
One at a time place each half circle, dome side up on the hot plate to melt the edges and immediate place on top of half filled with Hot Cocoa. The melted edges will melt and seal the ball closed.
Place sealed balls in Freezer for 10 minutes. This is important especially if you wish to add a drizzle on top. So trust me here, many Hot Cocoa Bombs have failed when adding drizzle if they are not cold first.
Melt white chocolate or vanilla wafer in Microwave for 30 seconds and stir. Add an additional 15 seconds and stir.
Use a Fork to drizzle white chocolate over cold Hot Chocolate bomb. The cold chocolate bomb will harden the white chocolate almost instantly.
Mix with Milk
Heat Milk over Medium Heat until hot.
Add Hot Chocolate Bomb to mug and pour hot milk on top
Stir and enjoy
Notes
How much Milk per cup of Hot Cocoa
Small Round Chocolate Bomb mix with 8-10 ounces Hot Milk
Egg Bite Mold Bombs mix with 12-16 ounces Hot Milk
Large Square Ice Cube mix with 12-16 ounces Hot Milk
Directions:
Melt Chocolate
Line Silicone Mold with Chocolate making sure to evenly cover silicone mold
Freeze for 10 minutes
Repeat ~ add chocolate to Silicone Mold making a thicker layer
Freeze for 10 minutes
Carefully remove chocolate mold from Silicone Mold
Heat glass place in microwave for 1minute to 1 min 30 seconds.
One at a time place ball on plate to make each chocolate mold have crisps edges
Fill half molds with 1 heaping spoon of Hot Chocolate Mix
Add Marshmallows, Candies, Caramel etc
Freeze for 10 minutes
Microwave white chocolate drizzle for 30 seconds and stir. Add additional time if necessary.
Drizzle white chocolate on Chocolate Bomb and allow to set before moving.
Heat Milk over medium heat
Place Hot Chocolate bomb into Mug and pour Milk on top