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–+ servings
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Mocha Hot Chocolate Bombs


Course Beverage, Dessert
Cuisine American
Prep Time 40 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings 6 people
Overhead photo of mocha hot chocolate bombs in a pan with parchment paper.
Mocha Hot Chocolate Bombs are a fun and trendy dessert drink that combines espresso and chocolate with frothy milk and marshmallows!

Ingredients  

Instructions

  • In two small, microwave-safe bowls, melt semi-sweet and white chocolate chips in 30-second increments stirring in between. It should take about 60 to 90 seconds.
  • Spoon about 1 tablespoon of each into each half-sphere mold. Using the back of a spoon or a pastry brush, gently swirl the chocolate together for a marbled effect and spread to coat the sides. Don’t swirl more than 4 times in each mold as the colors will mix and be indistinguishable. Let set in the fridge or the freezer for 10 to 2 minutes or until hardened.
  • Once hardened, reinforce the edges with a little of the remaining chocolate. Let set until hardened.
  • Carefully remove each half-sphere from the molds. Be sure to handle each half-sphere very little as the chocolate will melt from the warmth of your hands and fingerprints will be visible. Use nitrile gloves to reduce melting.
  • In 6 of the half spheres, spoon 2 tablespoons of the hot cocoa powder. Top with 1 teaspoon of espresso powder and mini marshmallows.
  • Warm a small plate in the microwave for 45 seconds. Place an empty half-sphere on the plate for a few seconds until the edge begins to melt. Place empty half onto the corresponding filled half-sphere ensuring that the edges are aligned.
  • Let sit for a minute to harden before handling. Repeat with the remaining 5 spheres until all of the cocoa bombs are assembled.
  • To make hot cocoa, place a cocoa bomb into a mug and top with 8 ounces of hot milk. Once the shell has melted, stir to emulsify. Serve immediately and enjoy!

Notes

  • Nutritional information is an estimate and does not include milk for serving.
  • To test if your chocolate is tempered or not, you can smear a bit on a piece of parchment paper and place it in the refrigerator for a few minutes. If it’s shiny and snaps in half when you take it out then your chocolate is tempered, if it bends then it’s not.
  • Cocoa butter begins melting at 93 degrees F, but the bombs themselves are rather large and will cool down the milk quite a bit. I recommend heating the milk to 160 degrees F with a serving temperature of 135 degrees F for adults and 120 for children.
  • Different kinds of chocolate temper at different temperatures
    • Dark Chocolate & Semi-sweet: Tempered between 88 and 90 degrees F.
    • Milk Chocolate: Tempered between 86 and 88 degrees F.
    • White Chocolate: Tempered between 82 and 84 degrees F.
  • If using white chocolate, you’ll want to increase the amount of chocolate to 16 ounces, starting with 7 ounces and an additional 1 ounce to retemper if needed per batch of 3.
  • These are best consumed within a few days. However, they can be stored for up to 2 weeks in an airtight container in a dry cool place.
  • A lot of recipes only use 2 teaspoons to 1 tablespoon of hot chocolate mix. I used 1oz. packets and the mix measures at 3 tablespoons per pack and calls for 6 ounces of milk. However, you also need to account for the chocolate in the shell and that’s why I recommend 8 ounces of milk for best results.
  • While I have only made these with sphere-shaped molds, hearts and other shapes are becoming more popular. I think any silicone mold would work fine. If you’re using a sphere mold, just make sure the one you’re using is between 2 and 2 3/4-inches in diameter so they can hold enough cocoa and marshmallows.
  • Dehydrated marshmallows or Mallow Bits can be found near the hot chocolate at the grocery store, not with the rest of the marshmallows. The high demand for them since Hot Chocolate Bombs started trending has made them really expensive to purchase online.
  • Another option for sealing the molds is to pipe a thin line of chocolate around the rim of the filled cup and then top with the other half and roll the melted chocolate in sprinkles. But I much preferred the look of the plate method.
  • Gloves can help not leave fingerprints on the spheres, however, be sure not to grab the hot plate with your gloved hand and then touch the spheres or it will leave a mark.
  • Silicone molds have a tendency to attract lint, so I would avoid drying them with a dishcloth. Instead, let them air dry or pat with a paper towel.
  • If using chocolate bars, you want them to be super finely chopped, you could even put them in a food processor or blender. You want the pieces to be small so that they melt quicker and more evenly.
  • If you just want to make a set of 3, then 6 ounces of chocolate should be enough and if they want to do more, just add 6 ounces of chocolate for every set of 3.

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 270mg | Potassium: 163mg | Fiber: 2g | Sugar: 32g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
Find it online: www.sugarandsoul.co/mocha-hot-chocolate-bombs/