Hot Chocolate Marshmallow Bombs (Print Version)
Rich chocolate spheres reveal marshmallows and cocoa when melted in warm milk for a sweet, cozy drink.
# Ingredients:
01 -
22 ounces semisweet chocolate, finely chopped
02 -
1/2 cup baking cocoa
03 -
1/2 cup nonfat dry milk powder
04 -
1/4 cup confectioners' sugar
05 -
6 tablespoons vanilla marshmallow bits
06 -
Optional: sprinkles, colored sanding sugar, and melted candy melts
# Steps:
01 -
Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Continue microwaving, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Ensure the chocolate does not exceed 90°C.
02 -
Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2 inch diameter). Brush melted chocolate evenly inside molds, up to the edges, rewarming chocolate as needed. Refrigerate molds until chocolate is set, about 3-5 minutes. Brush a second thin layer of chocolate in the molds and refrigerate until set, about 8-10 minutes.
03 -
In a medium bowl, whisk together the baking cocoa, milk powder, and confectioners' sugar. Divide and place 3 tablespoons of the cocoa mixture into each of 6 chocolate hemispheres. Top each filled hemisphere with 1 tablespoon marshmallow bits.
04 -
Pipe a small amount of melted chocolate around the edges of the filled hemispheres. Press an empty chocolate hemisphere onto each filled hemisphere, sealing the edges lightly and using additional melted chocolate if necessary. Decorate with optional ingredients if desired. Refrigerate until set.
05 -
Store the completed hot chocolate bombs in a tightly sealed container. To prepare, place a hot chocolate bomb in a mug and pour 1 cup of warm milk over it, stirring to dissolve.
# Helpful Notes:
01 -
Ensure melted chocolate does not exceed 90°C to prevent seizing.
02 -
Silicone molds make it easier to release the chocolate hemispheres after setting.