How to Make Trending Hot Chocolate Bomb Recipe
Winter season is all about having warm cup of hot chocolate, isn’t it? Tired, at the end of the day all you need is a freshly made cup of hot chocolate and you will relax in minutes!
Hot chocolate is definitely famous amongst the kids! And when there is a fun way to make it then the kids love it even more. The inner child in all of us still love those sweet confections we used to have in our childhood.
Since past few years, there has been a growing trend of making chocolate using chocolate bombs.
These chocolate balls are either dipped in hot milk or you can pour hot milk over it and they just melt releasing cocoa powder, sugar, cinnamon and yummy marshmallows. Sounds amazing, right?
I bet you will love to make some and gift them to your loved ones to relish.
Hot Chocolate Bomb Recipe Video Tutorial
Key ingredients used for the recipe and their relevance
Let me guide you through the ingredients that we need to make these chocolate bombs
Compound chocolate – the shell of these balls are made using compound chocolate. They are easy to handle and use to set into the mould. We have used all three variations of compound, which is, dark, milk and white.
Natural cocoa powder-you are making hot chocolate so without a doubt use the best quality of cocoa powder you can source.
Cinnamon powder-Nothing enhances the chocolate flavor better than cinnamon in a hot chocolate. Don’t skip this, I’m sure you will love the hint of cinnamon for that warm cozy drink.
Marshmallows-the best part of drinking the hot chocolate is the bite of yummy, chewy marshmallows. You can use white, pink or mix of both colors of marshmallows.
I don’t want you to keep waiting, so let me show you the recipe for the amazing hot chocolate balls.
All Ingredient List for Making Hot Chocolate Bombs
Ingredients for hot chocolate mix
| Ingredients for hot chocolate mix | Quantity |
|---|---|
|
Natural Cocoa Powder |
1/4 cup |
|
Castor Sugar |
2/3 cup |
|
Cinnamon Powder |
1/8 tsp |
|
Marshmallows |
As Required |
Ingredients for chocolate shells
| Ingredients for Chocolate Shells | Quantity |
|---|---|
|
Dark Compound |
100 g |
|
Milk Compound |
100 g |
|
White Compound |
100 g |
|
White Powder Color |
3-4 g |
For garnish
| Ingredients for Garnish | Quantity |
|---|---|
|
Melted Compound Chocolate |
As Required |
|
Gold Flakes |
As Required |
For chocolate garnish:
| Ingredient for Chocolate Garnish | Quantity |
|---|---|
|
All-purpose flour |
115 g |
|
Corn flour |
15g |
All equipment needed for the recipe
- Measuring cups and spoons
- Digital kitchen weighing scale
- Bowls and spoons
- Hand beater
- Hemisphere Silicon Mould
- Pastry Brush
- Microwave
Steps to prepare hot chocolate bombs
For Hot Chocolate Mix:
In a bowl, take cocoa powder, sugar, salt and Cinnamon powder. Mix them well.
Method for Chocolate Shells:
- Melt all three compound chocolates in microwave in separate bowls.
- Once the chocolate is ready, pour in the silicone mould (2 cavities for each type of chocolate).
- Spread the chocolate in the cavity using pastry brush or a spoon. Remove the excess chocolate if any.
- Let the chocolate set at room temperature. You can even place them in refrigerator after they are semi set.
- Once set, remove the shells from the mould carefully.
ASSEMBLY
- Heat a metal Scraper and rub the edges of chocolate ball to smooth it out.
- Add 2 spoons of hot chocolate mix in one shell.
- Add few marshmallows and cover the shell with the other half after rubbing the edge on heated metal scraper. Seal the edges carefully.
- Decorate the bombs by drizzling melted chocolate and garnish with gold flakes.
Chef's Tip And Key Points
- While making shells, don’t put too less or too much chocolate. if shells are thin, they will break while de-molding. If the shells are too thick, they will not melt in the hot milk easily.
Frequently Asked Questions
Q1. Which chocolate is best for hot chocolate bombs?
Ans. Dark or milk compound chocolate are more accessible and easier to use. If you want, you can definitely temper couverture chocolate and make shells using that.
Q2. Can I use Dutch cocoa powder in place of natural?
Ans. Although, I would recommend using natural cocoa powder only. However, if you like you hot chocolate more intense and dark in chocolate flavor then you may use Dutch cocoa powder.
Q3. Can I make shells/bombs and store?
Ans. Yes, you can make chocolate shells or even the complete bombs beforehand and store them in an airtight box in a cool place. If the room temperature is hotter than 22C then refrigerate them in an airtight box.
Q4. For how many days I can store hot chocolate bombs?
Ans. You can store them for upto a month.
Q5. Is there anything else we can add inside the bombs?
Ans. You may any other confectionery you like in your hot chocolate. You can add some chocolate sprinkles or Maltese if you like.