Are you and your Valentine the foodie type, or are you just looking for a delicious way to show some love this Valentine’s Day? Hot Chocolate Bombs are a great and easy recipe you can make to give to everyone on your V-Day list (or to keep all to yourself! We won’t tell.)
Hot Chocolate Bombs are pretty simple, and they’re exactly what they sound like. Imagine a delicious, edible alternative to a bath bomb, designed to be dropped into a cup of warm milk to make your favorite winter beverage. The best part? You can make them precisely to your tastes– add caramel and sea salt flakes to make a salted caramel hot cocoa, or just toss some sprinkles around the outside and call it a day. Tasteofhome.com has a great, easy recipe to make the perfect hot chocolate bombs just in time for February 14!
22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts
Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°.
Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.
Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits.
Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container.
To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.
Note: If you don't have hot chocolate bomb molds, you can make these with cupcake liners! It won't be exactly the same, but it'll do in a pinch. How to:
Drizzle 1Tbsp. chocolate into parchment lined cupcake liners. Use a brush to coat the bottom and sides of the liner. Let these sit for 10-15 minutes, or until hardened. Brush with more chocolate and allow to harden about 30 minutes to make an extra thick, even coating. After adding your preferred filling, drizzle 1Tbsp of the melted chocolate on top of the filling. Use a small spoon to smooth the chocolate over the filling. Let this sit for about 30 minutes to harden. Gently remove the liners from the bombs.
Hot chocolate bombs are a delicious little way to celebrate the season of love– and the chilliest time of year!