First, preheat the oven to 350°F and place an empty large baking sheet inside the oven to preheat.
Next, melt the pink chocolate melts in Wilton’s candy melting pot. (Or keep reading to see alternate melting methods.)The chocolate chips need to be completely melted until smooth with absolutely no lumps left.
1 cup Pink Wilton candy melts
Then, place the semi-sphere silicone mold face up on a separate, cool small baking sheet (not the preheated one from the oven).
Remove the silicone insert with the melted pink chocolate from the melting pot and let it cool down until a candy thermometer temps it between 110-130°F. I prefer using the lower temperature.If the chocolate is too hot going into the mold, it will all slide down to the bottom of the mold and result in very thin shells.
After cooling, spoon the pink chocolate into the silicone mold and spread it around with the back of the spoon. I use 1 heaping tbsp per mold. The molds should be completely covered with chocolate inside, all the way up to the edge.
Then, transfer the small baking sheet with the chocolate molds into the freezer to set for 10 minutes.
Assembling the Hot Chocolate Bombs
Now it is time to put on the disposable vinyl gloves since the chocolate shells will melt from the natural body heat of the fingers.
Carefully remove one chocolate mold at a time. First, gently separate the chocolate from the edges and then push the chocolate mold out from the bottom up.
Next, carefully remove the hot baking sheet from the oven. Remember to keep the hot sheet far from the chocolate shells to keep them from melting.
Then, one at a time, place 3 of the chocolate mold “halves” seam-side down on the heated large baking sheet for ½ a second to even out the edges of the molds.
Fill in these 3 bottom halves with the chocolate powder and top with mini marshmallows. Use 3 tbsp of hot chocolate powder per chocolate mold.
9 tbsp hot chocolate powder, ½ cup Mini marshmallows
Finally, one at a time, place the remaining 3 empty half shells seam-side down on the hot baking sheet for ½ a second to even out the edges. Afterwards, immediately place the tops onto the filled bottom halves to seal them. Be sure not to press too hard, otherwise, the shells will crack.
Decorating Christmas Hot Chocolate Bombs
First, insert the silicone dual insert into the candy melting pot. On one side, combine the white chocolate melts with 1 tsp coconut oil. On the other side, combine the green chocolate melts with another 1 tsp of coconut oil.
½ cup White candy melts, 1 tsp coconut oil, ½ cup Wilton Green Candy Melts, 1 tsp coconut oil
Stir and melt the chocolate chips until both sides are completely smooth with no lumps left. While melting, mix the chocolates with separate small silicone spatulas.
In a separate melting pot, repeat the melting and stirring process with the red chocolate melts and coconut oil.
Then, cool all of the melted chocolates to 70-80°F. If the decorative chocolate is too hot, it will melt the chocolate shells of the hot chocolate bombs.
Next, drizzle the melted white chocolate around the seam of a chocolate ball using a Saucier Drizzle Spoon. Then, immediately roll the seam of the ball around in the festive Christmas candy sprinkles.
½ cup Christmas sprinkles
Place the chocolate ball on a sheet of parchment paper and repeat the sprinkling process for the remaining chocolate balls.
Then, with a clean Saucier Drizzle Spoon, drizzle the melted green chocolate on top of the chocolate balls.
Finally, repeat the drizzling process with the melted red chocolate using a clean drizzle spoon.
½ cup Red Wilton Candy Melts, 1 tsp coconut oil
Serving Christmas Hot Chocolate Bombs
First, gently drop a Christmas Hot Chocolate Bomb into the bottom of a mug.
Then, fill the mug with hot milk and watch the Christmas magic burst right in front of your eyes!
Notes
Storing and Transporting Hot Chocolate BombsTo travel with, or store, homemade hot chocolate bombs: first, transfer them to an airtight container lined with paper towels, making sure the chocolate bombs aren’t touching. These Christmas hot chocolate bombs are now ready for travel, or can be stored in the fridge for up to 2-3 days.