Homemade Hot Chocolate Bombs

Baystateparent Magazine
Put these hot chocolate bombs in a mug and pour steaming hot milk over them.

This new food trend is the bomb! Put these hot chocolate bombs in a mug and pour steaming hot milk over them, then watch them burst open, spilling hot cocoa mix, marshmallows and melted chocolate to make a decadent drink. Kids will love making, and devouring, this chocolatey cold weather treat. You’ll need a silicone sphere mold, which you can find at most craft stores or online. 

Ingredients 

1 cup chocolate chips, or other melting chocolate 

6 TBSP. instant hot cocoa mix (more or less depending on the size of your molds)

1/2 cup mini marshmallows 

Decorations of your choice (sprinkles, melted white chocolate, crushed candies, etc.) 

Directions

-Place a pot on the stove with a couple inches of water. Over the pot, place a glass bowl with the chocolate.

-Heat over medium low heat and stir until chocolate is melted and smooth. Remove from the stove, but leave the bowl in place to keep the chocolate melted as you work. 

-Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the mold (you may need more or less, depending on their size) and use a pastry brush to cover the inside of the mold with melted chocolate, making sure to get right up to the top edge of the cavity.

-Place the tray in the freezer for about 5 minutes to allow the chocolate to set. Remove the tray from the freezer and repeat the process of filling the molds and brushing another 2 teaspoons of chocolate over the inside of each mold cavity. Freeze for another 5-10 minutes until fully set.

-Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.

-Add about 1 tablespoon of cocoa mix to 6 of the halves and add 3-6 marshmallows (you may need to add more or less cocoa mix and marshmallows depending on size of your molds).  

-One at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal.

-Repeat with remaining shells.

-Place each sphere back in the mold, and freeze for a few minutes more to make sure the chocolate seal has set. Remove from the freezer and carefully pop the bombs out of the mold.

-Decorate with a drizzle of melted chocolate, sprinkles, crushed candies, etc.