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White Hot Chocolate Bombs

Kelsey Bang
Looking for a fun activity to make in the kitchen?!! Try making white hot chocolate bombs! These are so fun to make and sure to be a hit with the kiddos as well! This recipe can be mixed up to make milk and dark hot chocolate bombs.
Thanks so much for stopping by, for more holiday inspired recipes, DIY's and fun visit KelseyBang.com
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Total Time 1 hour
Servings 9

Equipment

  • Silicone Sphere Molds
  • Spatula/Paint Brush
  • Chocolate melter
  • Mug (wide mouth)

Ingredients
  

  • 1 Bag Wilton White Chocolate Melting Chips
  • 1 Bag Wilton White Chocolate Pink Melting Chips
  • 2 tbsp Crisco
  • 9 tbsp White Hot Chocolate
  • 1 bag Mini Marshmallows (6-10 mini marshmallows per hot chocolate bomb)
  • 1 Sprinkles
  • 2 Cups Milk For each hot chocolate bomb 1 1/2 cup- 2 cups of milk is recommend.

Instructions
 

  • Gather all the supplies.
  • Start by melting the white chocolate. Follow the directions on the packaging to melt. If you are using melting chips I melt the entire bag at one time and add 1 tbsp of Crisco. The Crisco really helps to thin out the chocolate and make a smooth constancy.
  • Once chocolate has completely melted, grab the silicone sphere molds. Use spatula/paint brush to scoop in about a tablespoon of chocolate into each sphere. With the spatula/paint brush start to pull the chocolate up on the sides, covering the entire sphere. If you need to add more chocolate, add a little to the brush and continue to cover the sphere. Move mold around to see if all areas of the sphere are covered with chocolate.
  • Once the sphere molds are covered in chocolate put the molds in the fridge. Let the chocolate harden in the fridge for 5-10 minutes, or until chocolate is hard.
  • When chocolate has been hardened, take the molds out of the fridge. Time to pop the chocolate out of the mold. This is where the silicone molds come in handy big time! From the under side (not covered in chocolate), slowly push, pulling the edges away from the chocolate till the chocolate sphere shell comes out. Once popped out, place that sphere cup side up on a cookie sheet or table.
    When popping the chocolate out of the molds, if the chocolate is too thin, put the chocolate back in the mold and add a 2nd round of melted chocolate.
    For these next steps try to touch the spheres as little as possible. These spheres can be delicate and melt. Touching them a little bit will be just fine, but I just share they can melt on ya with warm hands holding in one spot for too long.
  • For this next step you can either microwave a glass plate till it’s warm, or use a pan on the stove top. I preferred the stove top. The goal here is to create a flat edge on half of the chocolate spheres. Turn the stove on low. Take one chocolate sphere and put it edge down on the pan for about 1-2 seconds twisting it. Once the edges are melted flat, put the sphere back on a plate cup side up. Repeat and do this for half of the chocolate spheres.
    If you have 6 chocolate spheres, only warm the edges of 3 of them. If you have 18 spheres, do this for 9.
    When you are done melting edges, turn off the stove. Any remaining chocolate on the pan can burn and it smells really gross. By turning off the stove it helps to prevent this as well as needing to clean the pan in between.
  • Time to fill up 1/2 of those chocolate spheres with goodies! You will want to fill up the chocolate spheres that you melted the edges.
    For each chocolate sphere that needs to get filled, add 1 tablespoon hot chocolate, 6-10 marshmallows (depending on what fits inside) and sprinkles!
  • This next step is for the remaining chocolate spheres that are not melted on the edges. These are going to be the tops of the hot chocolate bombs.
    For this next step grab one sphere filled with hot chocolate goodies (just have this one close by) and one empty sphere.
    Just liked you did before, take your empty chocolate sphere edge down on a warm pan. Twisting the chocolate sphere so the edges flatten and melt just a little bit.
    Quickly place the sphere that was just melted on top of a sphere that is filled with hot chocolate/mallows/sprinkles. Gently set it on top and push the spheres together. (If any excess chocolate comes out on the sides, use a finger or clean brush to even the surfaces. Then set the chocolate ball on a plate/table to dry.)
  • Now time to melt the second bag of melting chips. If you want to make more hot chocolate bombs, melt the entire bag. If you want to use this color for a contrasting drizzle, melt 1/4 of the bag. Once chocolate is melted drizzle chocolate over the hot chocolate bombs. I just used my spatula and waved it over the hot chocolate bombs in a zig zag motion to create the chocolate drizzle design. Then while the chocolate is still warm, added sprinkles on top.
    *Tip – Test the temperature of the melted chocolate before drizzling. If it is too hot it can melt through the hot chocolate bomb. If the melted chocolate is warm to the touch… it's good to drizzle.
  • Once you are done, time to test out your creations! Put one hot chocolate bomb in a large mug.
    On the stove top in a pot, start to warm up some milk. I tried doing milk in the kettle and it makes for a harder clean up, plus it’s really hard to tell when the milk is warm. Just trust me on this one and use a pot to warm the milk! hahaha
  • When the milk is done heating up….. Wahoo!! Time to enjoy! Pour the hot milk over the hot chocolate bomb. The bomb will start to melt and open up. Grab a spoon or straw and stir! Now enjoy that tasty treat!
  • Any extra hot chocolate bombs?!?! Wrap up and give as a gift or save for later! I used small bread bags to put a bomb in and tie up. Small gift boxes are a great option too.
    If you are giving as gifts, try to be careful during transport. These can be fragile and can melt.