CHOCOLATE BOMBS

Chocolate Bombs have been trending lately and now I know why after trying them. It is fun to make and fun to assemble as you pour steaming hot milk over, the chocolate bomb melts and reveals the chocolate powder and marshmallows inside. Something that kids and adults will love. You probably have chocolate chips or chocolate bar, cocoa powder or chocolate milk powder and marshmallows at home but you'll need a mold here. I got these Sphere Molds from Amazon and they are perfect.  If you have round acrylic molds, then yes, you can use that as well. But, I think silicone molds are much easier to use and will give a better result. 

​When I saw a video how Chocolate Bombs are being made, well from a commercial selling sphere molds, I thought it is super easy but as I try it, there are a couple of challenges. It is more on the molding. My first try? I failed. My chocolate bomb's edges broke or easily cracked as I release them from the mold because it was too thin. Some of them are hollow or you can tell one poke, the hole will be there. The trick here is evenly coat the mold with chocolate all  the way up to the edges. Not too thick but not too thin. The photo below are the steps how I prepared it. You can use this as a reference or the visual hints on the video provided. you can also check out my YouTube Channel for more exciting videos. 

I would say these Chocolate Bombs are the bomb! My husband loved it and so do I. A perfect way to make hot chocolate. Also a perfect gift for family and friends or a great side business. Let me know what you think about this recipe by leaving a comment below. Thanks for visiting. Enjoy!

CHOCOLATE BOMBS RECIPE

Ingredients:

• Semi-sweet chocolate chips or any chocolate bar of choice or almond bark, I used about 1 cup of chocolate chips to make 6 chocolate bombs
• chocolate milk powder or cocoa powder, I used Milo chocolate powder mix
• mini marshmallows

Procedure:

• Using a double boiler, melt chocolate until smooth and glossy. 
• Place about 1 tablespoon melted chocolate on each sphere mold cavity and evenly coat from bottom to the sides paying attention to the edges.  Freeze for about 15-10 minutes or until set.
• Prepare a hot pan by turning the stove on and warm up the pan over low heat then turn off the heat or place a sheet or baking pan over warm water over low heat. until pan is warm enough.
• Carefully release from the mold and set the first half on a bowl or clean surface. Fill with chocolate powder and marshmallows.
• Place the 2nd half (seam-side down) on a hot pan or tray and melt for few seconds or until slightly melted. Cover each filled chocolate half with the 2nd half to seal it.
• Decorate with as many extra melted chocolate you have or melt  some white chocolate to use as decoration. Add some sprinkles or candies if desired.
• To make hot chocolate, add a chocolate bomb into a mug and slowly pour hot chocolate milk over the bombs and stir.
• Sip and enjoy! Watch my VIDEO AND RECIPE NOTES below. 

​

VIDEO

RECIPE NOTES:

• You can also microwave the chocolate in increments of  20-30 seconds. Do not overdo it or else the chocolate will be dry. Melting it on a heated proof bowl over a pan with boiling water (double boiler) gives a good result and I highly suggest to use that. ​
• Make sure to wipe or clean the molds diligently as any residue will affect the result e.g. the chocolate sphere will not be as shiny or they will have holes.
• Evenly coat the spheres from bottom to the sides paying attention to the edges.  If coating on the edges are too thin, they will crack when you release it from the mold.  You can do a first coat, freeze, then coat a thin layer again. Either way, it works.
• If your chocolate bomb was molded too thick, the steaming hot milk will have a hard time melting it in a mug. You'll miss the fun part. The chocolate bomb will still melt because of the hot milk but you have force it with a spoon. You don't want that. 
• When melting the 2nd half's edges or rim over the hot pan, do not re-use the part with melted chocolate already. If you do this, it will ruin your 2nd sphere and will have to repeat the process. Use the clean area of the pan. 
• If you will decorate with white chocolate like how I did, melt the chocolate like how you melted the chocolate for the sphere. Transfer to a piping bag then cut the tip to make a very small hole. Immediately decorate with sprinkles. You don't want the white chocolate to dry up and the sprinkles won't stick.
• Consume the chocolate bombs within 24 hours for best results or store a room temperature for up to 5 days.
• I hope all these tips helps you make these amazing Chocolate Bombs.

​

YOU MAY ALSO LIKE:

chocolate banana muffins

CHOCOLATE CAKE