With Christmas around the corner today I am teaching you how to make Hot chocolate bomb at home! Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows, my one also includes some pumpkin spice because why not! Hot cocoa bomb is the ultimate comfort drink and can be the perfect edible gift to your loved ones!
Making Hot chocolate bomb is super simple, literally taking chocolate and molding it into spheres. However, there are 2 ways of making hot chocolate bombs. One is the scientific way by tempering chocolate if you feel ambitious today and want to learn something new, however you can also try the easy way by simply melting and moulding chocolate, in this case just skip all the science and go ahead. Either way, making and drinking hot chocolate bomb is one of the great pleasures in life during winter, over Christmas holidays. If you have not tried it yet, you are seriously missing it out! Let´s get started!
What is hot chocolate bomb?
Hot chocolate bombs or Hot cocoa bombs are chocolate spheres filled with whatever you prefer, typically marshmallow, cocoa powder, Nutella, chocolate chips etc.! Once you pour steaming hot milk over the top, the hollow chocolate melt away and release those marshmallows and other fillings into your milk. It is a great joy to make them at home and can be the perfect home made Christmas gift too to your loved ones. You can make this recipe with dark chocolate, milk chocolate and even white chocolate however since chocolate molding is involved, I recommend to the best quality chocolate you can access.
Some important notes regarding the INGREDIENTS of this Hot chocolate bomb recipe
- Chocolate: Obviously you will need some chocolate to make this Hot cocoa bomb recipe however not all chocolate are created equal. In general, worth to remember that in case of recipes that require chocolate decoration or chocolate molding, the quality of the chocolate goes way beyond taste. You might have recognized that by simply melting chocolate you won´t achieve shiny results. Well, you will need couverture chocolate if you want to replicate those beautifully shiny chocolates that you buy from the store! In this Hot chocolate Bomb recipe I am using Callebaut Milk Chocolate (callets). This is a high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate. The additional cocoa butter, combined with proper tempering technique gives the chocolate a more shiny look, a firmer “snap” when broken, and a creamier, more smooth texture. Couverture type of chocolate is used by professionals and by home bakers who want to take their chocolate work to the next level. It is usually sold online in a bigger pack eg. 1 kg and perfect to make recipes that requires high quality chocolate. I order mine from Amazon and surprisingly the price / kg it is not even so much more expensive than a low quality supermarket chocolate. Couverture chocolate is not a must in this recipe, but it is worth to remember that there is a proper science behind shiny, smooth, firm “snap” chocolate balls and the quality of the chocolate ball will be simply in line with the quality of the chocolate you use.
- Marshmallow: Traditionally chocolate bomb is filled with marshmallow (and for Christmas you definitely have to have it!) so when the ball opens up the marshmallows will float on the top of the milk. Super fun!
- Pumpkin spice: It is not a must but why not try filling your Hot chocolate Bombs with pumpkin spice? I used my home made pumpkin spice, you can find the recipe in here
My top 5 tips regarding the TECHNIQUE about how to make home made Hot chocolate bomb
1. What equipment is needed to make hot chocolate bombs
The actual chocolate ball is consist of 2 semi spheres so you will need a spheres mold to make those. I have a this Semi sphere mould from Silikomart that contains 6 semi spheres, each is 7 cm in diameter (2.7 inch) so I can make 3 balls at the same time. It is a really inexpensive tool and easy to handle, also can be used for other dessert too eg. mousse domes.
Then, if you decide to go for chocolate tempering you will need a thermometer. I just purchased an Infrared thermometer gun and absolutely love it, it is the most accurate and convenient way to check temperate whether I am making curd, cream or tempering chocolate! My husband loves it too, he measures everything with this ! You can also measure temp with other kinds of thermometers, choose according to your preference.
2. How and why temper chocolate
As mentioned above it is not a must, but highly recommended to temper your chocolate if you want the chocolate ball to look shiny and more firm. There are various methods to temper chocolate, for home bakers and with small batch of chocolate, I recommend the “seeding method” that is super easy and can be achieved with a microwave and thermometer, eg. Infrared thermometer gun. It might sound complicated and too scientific, but in fact it is really easy. All you need to do is melt chocolate to a certain temperature then add more chocolate chips (that is called callet, it is already tempered and it is NOT the same as supermarket chocolate chip!!) into the melted chocolate – that will bring down your chocolate temperature to the so called working temperature. That´s it! If you can access couverture chocolate, the required temperatures are stated on the bag. In my case, for the Callebaut Milk Chocolate (callets) I have to warm up the chocolate to 45C / 113F then cool it down to 29-30C / 84-86F by adding more chocolate. Easy peasy. For the exact science, read more below:
From the Callebaut website I think you might find this piece of learning material below useful:
Each variety or type of chocolate should be tempered before you use it to mould chocolates and hollow figures, or to enrobe cakes and chocolates. In short, whenever chocolate needs to have a beautiful satin gloss and a hard snap, tempering is absolutely crucial.
When you add chocolate to dishes as a flavour component (e.g. chocolate mousses), it suffices to simply melt it without tempering.
What is tempering / pre-crystallising?
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted and then left to cool down, the finished product will not be glossy. If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable.
Tempering with Callets™
Pre-crystallisation is very easy if you add chocolate that has already been tempered to your melted chocolate. And this is where Callebaut Callets™ prove to be a real game changer: the cocoa butter in these small drops of tempered chocolatealready has the right crystalline structure. When added to melted chocolate it prompts the chain reaction resulting into properly crystallized chocolate. The required quantity of Callets™ depends on the temperature of both your melted chocolate and the Callets™. When your melted chocolate is at a temperature of about 40°C, the rule of thumb is to add 5% Callets™ at ambient temperature (i.e. between 15 and 20°C).
In my case using Callebaut Milk Chocolate (callets) I have to warm up the chocolate to 45C then cool it down to 29-30C according to the instructions on the pack. Depending on the brand and type of chocolate, the temperature might differ slightly so check your particular one. The tempering process is the following:
Melt chocolate to 45C in the microwave stirring every 30 seconds
Once chocolate reached 45C, immediately add 5% callets – so in case of 150 g chocolate add 7.5 g challets (chellet=chocolate chips of the same chocolate you melted)
Stir the chocolate well to mix callets thoroughly and evenly. Do the callets melt too quickly? That means your chocolate is still too hot. Add more callets to lower its temperature and continue stirring
Stir until you’ll obtain a slightly thickened chocolate, in my case I have to reach 29-30C that is the working temperature of my Callebaut Milk Chocolate (callets). Last is the quality check: pour a small amount of chocolate onto a piece of parchment and put it into the fridge for a minute or two. If it looks shiny and snaps when you break it into half, your chocolate has been tempered properly! If not, start again… Been there before, don´t get dissapointed, practise practise practise is the “secret”!
3. How to make the Chocolate semi spheres for the Hot chocolate Bomb
After tempering or melting the chocolate (depending on your ambition level) it is super easy. The goal is to mould the right temperature chocolate evenly and thick enough so it will be easy to remove at later stage.
1. Make sure first that you properly clean your Semi sphere mould (I am using vinegar and paper towel) as any residue will be seen on the chocolate
2. If chocolate is at the right working temperature (in my case 29-30C), pour a small amount (one tablespoon) of chocolate into each of the semi sphere and brush chocolate all around the surface. Make sure you pay attention to the edge in particular as you want that thick enough to be able to stick them together when later making the ball. Turn the Semi sphere mould upside down for a few seconds to remove any excess chocolate that typically stuck on the bottom. Place the Semi sphere mould into the freezer for 2-3 minutes for the chocolate to set.
2. Make sure you check the melted chocolate temperature for the second layer. If the chocolate temperature falls during the process under 29C, heat it again and temper
3. Apply a second layer of chocolate similarly to the first one. Again, make sure the edge is nice and thick so focus on that for the second layer. Make sure the chocolate is thick enough throughout so it will be able to hold its shape when unmould
4. Place the Semi sphere mould into the fridge for minimum 10-15 minutes for the chocolate to set. After 15 minutes, it will be easy to remove the semi sphere chocolate from the mould and if chocolate is tempered correctly, it will be shiny and firm
4. How to fill the the Hot Chocolate bombs
With filling you can get really creative, all you need to be careful is to work with the chocolate spheres carefully in a relatively cold environment. If your kitchen it too warm, be prepared to use your fridge or freezer to control the temperature of the chocolate as obviously chocolate easily melt above a certain temperature.
To assemble the chocolate ball I like to use the back side of my Semi sphere mould that is an easy way to nicely hold the semi sphere while filling. Microwave a small plate until it gets warm, turn one semi spheres upside down and smooth the edge of the chocolate in 3 seconds. After, fill it with your chosen filling, I went for marshmallow, pumpkin spice and chocolate chips of the same chocolate I used to make the balls. Carefully grab another semi sphere, smooth the edge with the help of the warm plate and seal the two together. The two semi spheres should stick together as the warm plate melts the edge a bit. Throughout the process make sure you gently work with the chocolate and if your fingers are too warm, consider using gloves to avoid finger prints on the chocolate.
Making this Hot chocolate bomb recipe can be the most fun activity over the Christmas holidays, hope you will enjoy it as much as I do!
5. How to decorate the Hot Chocolate bombs
That is absolutely optional and up to you. I microwaved a small amount of white chocolate (no need to temper) and using a piping bag decorated the Chocolate balls then placed one marshmallow on top and carefully using my Blow torch, toasted the marshmallow. You can use sprinkles, different kinds of chocolate, etc.
Try some of my other Christmas recipes
Chocolate pistachio tart Christmas tree edition – This festive Chocolate Pistachio Tart Christmas tree edition is the ultimate elegant dessert you can serve during Christmas and impress everyone! Homemade Pâte Sablée tart cases filled with crunchy pistachios, creamy pistachio paste that is topped with silky chocolate ganache. Recipe in here
Christmas tree cupcake – This Christmas tree cupcake recipe consists of a moist and tender chocolate muffin filled with chocolate ganache and decorated with my favorite super light and easy mascarpone cream frosting. Easy, quick, looks and tastes just amazing! Recipe in here
Pistachio Raspberry Yule log – This Yule log filling includes a delicious, slightly tangy raspberry couilis and the silkiest, creamiest pistachio whipped ganache, two flavours that perfectly balance each other without being overly sweet! Finally, the Bûche de Noël is decorated with super easy, yet visually appealing white chocolate stars that are garnished with freezed dried raspberries. This is a totally showstopper Christmas cake that is completely doable for home bakers! Recipe in here
Gold macaron – These Gold macarons can be perfect for any special occasions or celebrations like birthdays, weddings, Christmas or New Year´s etc. Festive French macarons that also tastes amazing; they are filled with caramelized white chocolate that has the perfect deep caramel note without being overly sweet and hazelnut paste with the most delicious natural nutty flavor. The Gold macarons are decorated with a very simple technique using gold glitter that is painted on them. Recipe in here
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Hot Chocolate Bomb
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Melt and temper chocolate according to instructions on the chocolate pack if you are using couverture chocolate. For Callebaut Milk Chocolate (callets), melt chocolate to 45C / 113F in microwave stirring every 30 seconds then bring temperature down to 29-30C / 84-86F by adding the chocolate challets (that is tempering). Use a thermometer to measure exact temp, eg. Infrared thermometer gun
- Brush the first layer of chocolate into the Semi sphere mould evenly paying extra attention to the edge. Place it into the freezer for 5 minutes to set
- Brush the second layer of chocolate into the mold. Make sure the chocolate is thick enough throughout so it will be able to hold its shape when unmould
- Place the mould into the fridge and let the chocolate rest for 15 minutes. After set, carefully remove semi sphere chocolates from the mould
- To assemble the ball, turn the mould upside down, that is an easy way to nicely hold the semi sphere while filling.
- Microwave a small plate until it gets warm, turn one semi spheres upside down and smooth the edge of the chocolate in 3 seconds
- Fill with marshmallows, pumpkin spice and more chocolate
- Carefully grab another semi sphere, smooth the edge with the help of the warm plate and seal the two together
- Decorate with melted white chocolate and marshmallow