Christmas Hot Chocolate Bombs

https://arinaphotography.com/christmas-hot-chocolate-bombs/

Prep Time: 20

Freeze: 10

Servings: Balls

Calories: 768kcal

Equipment

Ingredients

Chocolate shell

Filling

9 tablespoon hot chocolate powder or use homemade
½ cup Mini marshmallows

Instructions

Making the Chocolate Shell

Preheat the oven to 350°F and place a large baking sheet inside to heat up.
Melt the pink chocolate melts in a Wilton candy melting pot (or use another melting method if preferred). Stir until the chocolate is fully melted, smooth, and lump-free.
1 cup Pink Wilton candy melts
Set the semi-sphere silicone mold face-up on a cool small baking sheet (not the hot one in the oven).
Let the melted chocolate cool to about 110–130°F using a candy thermometer—I like aiming for the lower end. If the chocolate is too hot, it will slide down the mold and make thin shells, so cooling is important.
Spoon about 1 heaping tablespoon of melted chocolate into each mold cavity and spread it evenly to the edges with the back of a spoon. Place the baking sheet with filled molds into the freezer for 10 minutes to set.

Assembling the Hot Chocolate Bombs

Put on disposable vinyl gloves to prevent melting the shells with your hands. Gently release the chocolate shells one at a time by loosening the edges and pushing from the bottom.
Remove the hot baking sheet from the oven and keep it away from the shells to avoid accidental melting. Press three chocolate halves seam-side down on the hot baking sheet for half a second to smooth the edges.
Fill each of these three bottoms with 3 tablespoons of hot cocoa mix and top with mini marshmallows.
9 tablespoon hot chocolate powder, ½ cup Mini marshmallows
Smooth the edges of the remaining three shells the same way, then place them on top of the filled halves to seal. Don’t press too hard or they may crack.

Decorating Christmas Hot Chocolate Bombs

In a candy melting pot with a dual insert, melt white chocolate with 1 teaspoon coconut oil in one side, and green chocolate melts with 1 teaspoon coconut oil in the other. Stir each side until completely smooth, using separate spatulas.
½ cup White candy melts, 1 teaspoon coconut oil, ½ cup Wilton Green Candy Melts, 1 teaspoon coconut oil
In another pot, melt the red chocolate melts with 1 teaspoon coconut oil the same way.
Allow all melted chocolates to cool to 70–80°F so they don’t melt the chocolate shells.
Using a drizzle spoon, run white chocolate around the seam of each ball, then roll in Christmas sprinkles.
½ cup Christmas sprinkles
Place on parchment paper and repeat for all bombs.
Drizzle the green chocolate over the tops.
Finish with a drizzle of the red chocolate.
½ cup Red Wilton Candy Melts, 1 teaspoon coconut oil

Serving Christmas Hot Chocolate Bombs

Place one hot chocolate bomb into a mug.
Pour hot milk over it and watch as it bursts open with cocoa and marshmallows—Christmas magic!

Notes

Storing and Transporting Hot Chocolate Bombs

To 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.

Nutrition