Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Hot Cocoa Bombs
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- Level: Intermediate
- Total: 1 hr (includes setting time)
- Active: 30 min
- Yield: 6 hot cocoa bombs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 593
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 78 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 162 mg
Not only are these hot cocoa bombs the total embodiment of holiday cheer, but they also make a very thoughtful — and super tasty — DIY gift. This simple method for tempering the chocolate will give your cocoa bombs a lovely sheen. Fill with your favorite holiday sprinkles, mini marshmallows and more milk chocolate chips for the ultimate warm holiday beverage.
- Level: Intermediate
- Total: 1 hr (includes setting time)
- Active: 30 min
- Yield: 6 hot cocoa bombs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 593
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 3 g
- Sugar
- 78 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 162 mg
Ingredients
Shell:
Filling and Serving:
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Directions
Special equipment:
an instant-read thermometer; 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch-diameter cavities); a small food-safe brush; disposable latex gloves; a piping bag, optional- For the shell: To temper the chocolate, add it to a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until completely melted, 1 1/2 to 2 minutes.
- Divide the chocolate among the cavities of 2 large 6-cavity silicone hot chocolate bomb molds (2 1/2-inch-diameter cavities). Use a small brush to brush the chocolate up the sides, making an even coat on the sides and in the bottom. Make sure the sides are thick enough all the way to the edges of the molds. Let sit at room temperature until completely set, 20 to 30 minutes. (If it is very hot inside, you can pop the molds in the refrigerator for a minute or two to finish.)
- For the filling and serving: Wearing latex gloves, gently remove the chocolate half-spheres from the molds and set on a piece of parchment on your work surface. Divide the hot cocoa mix among 6 of the half-spheres, then the crushed peppermint candies. Add 3 mini marshmallows, 1 tablespoon milk chocolate chips and 1 teaspoon holiday sprinkles to each of the same half-spheres.
- Warm a small nonstick skillet over very low heat. To seal the bombs, set an unfilled half-sphere on the skillet open-side down for just a second to warm the chocolate. Set on top of a filled half-sphere, matching the seams as much as possible. Repeat with the remaining half-spheres. Let sit until hardened, about 5 minutes.
- To decorate, microwave the candy wafers in a small microwave-safe bowl, stirring halfway through, until melted and smooth, about 1 minute total. Transfer to a piping bag or ziptop bag and snip the tip/corner to create a small hole. Drizzle the melted candy over the top of each sphere, then top with sprinkles and/or edible silver luster dust.
- To serve, heat 6 to 8 ounces milk per bomb until very hot. Drop a bomb into each mug, then pour over the warm milk, stirring to melt the chocolate. Top with whipped cream, a drizzle of chocolate syrup and more sprinkles.
