Shiny Hot Chocolate Bombs With Marshmallows
Shiny chocolate bombs filled with hot cocoa mix and marshmallows that melt into a rich, cozy drink when hot milk is poured over them.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 chocolate bombs
- Category: Dessert
- Method: Chocolate Molding
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Tempered chocolate, as needed for the molds
- Hot cocoa mix, for filling
- Mini marshmallows, for filling
Instructions
- Temper the chocolate so the finished shells are shiny, firm, and release cleanly from the molds.
- Coat clean chocolate bomb molds with the tempered chocolate, making sure the shells have an even layer. Allow the chocolate to set completely.
- Carefully remove the hardened chocolate shells from the molds.
- Fill half of the shells with hot cocoa mix and mini marshmallows.
- Gently warm the edge of an empty chocolate shell, then place it over a filled shell to seal the two halves together.
- Allow the seam to set, then decorate the chocolate bombs as desired.
- To serve, place one chocolate bomb in a mug and pour hot milk over it. Stir until the chocolate and cocoa mixture are completely melted and smooth.
Notes
- Properly tempered chocolate produces the glossy finish and crisp shell characteristic of shiny chocolate bombs.
- Keep the molds clean and dry because moisture can cause chocolate to seize.
- Store finished chocolate bombs in a cool, dry place away from heat and direct sunlight.
- Serve with hot milk for the creamiest hot chocolate.
Nutrition
- Serving Size: 1 chocolate bomb
- Calories: 300 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
