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Hot Chocolate Bombs

Kelsey Bang
Make your own viral hot chocolate bombs right from home!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 bombs

Equipment

  • Silicone Sphere Molds
  • Small Spatula
  • Chocolate melter
  • Small pan
  • Cute holiday mugs!

Ingredients
  

  • 1 Bag Wilton Melting Chips (Dark Chocolate)
  • 1 Bag Wilton Melting Chips (White Chocolate - Any Fun Color) For a contrasting drizzle
  • 2 tbsp Crisco vegetable shortening (one tbsp per chocolate color you plan on making)
  • 9 tbsp Nestle Hot Chocolate mix (one tbsp per bomb)
  • 1 Bag Mini marshmallows
  • 5 oz Peppermint Sprinkles (one tbsp per bomb)

Instructions
 

  • Add one tbsp of shortening to the melter, then fill with dark chocolate melting chips. Turn the melter to Melt and wait 5-10 minutes stirring occasionally until the chips are melted to a smooth consistency. Turn the melter to Warm
  • Brush the melted chocolate into each silicone mold, making sure to cover any thin areas, approximately 2+tbsp per mold
  • Put the molds into the refrigerator for 10 minutes until firm. Once done, pop out each molded chocolate half and place on a cool cookie sheet.
  • Warm a pan on low heat on the stove top
  • Take one half of each chocolate bomb and place the joining lip on the warm pan, twisting around to make the lip surface flat. Return to the cool cookie sheet. DON'T do this for the closing halves yet.
  • Remove the pan from heat so the melted chocolate residue doesn't burn on the pan
  • For each chocolate bomb, fill the flat lip half with 1 tbsp of hot chocolate mix, approx. 6 marshmallows and 1 tsp of peppermint sprinkles.
  • Return the pan to low heat.
  • For each bomb, smooth the lip of the remaining halves and quickly join with the half that has the mix, marshmallows and sprinkles. Hold for a few seconds as the warm edge cools and fuses the bomb shut.
  • After cleaning the chocolate melter, add 1 tbsp shortening and melt 1/4 a cup of the white chocolate color chips on the Melt setting until smooth. Turn off the melter.
  • Wait 1 -2 minutes for the chocolate to cool off a bit (but still remain warm and liquid, we just don't want it too hot). Dip a spatula and drizzle in fun patterns across the top of the closed bombs.
  • Place finished bombs back into the refrigerator to cool for 3 minutes. Once firm, bombs can be placed in small bread bags and tied with ribbon for a friend!
  • Place a completed bomb into a large mug and pour 2 cups of warm milk, stir and enjoy!