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Chocolate Milk Powder Hot Chocolate Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 23 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these homemade Hot Chocolate Bombs, perfect for a cozy treat. These chocolate spheres filled with chocolate milk powder and mini marshmallows melt into a rich, creamy hot chocolate when poured with hot milk. Made using a simple double boiler melting method and a silicone mold, these treats are fun to assemble and an impressive way to serve hot cocoa.

Ingredients

Scale

Chocolate Milk Powder

  • ⅔ cup granulated sugar (133 g)
  • ⅓ cup cocoa powder (39 g)
  • 1 pinch kosher salt

Chocolate Bombs

  • 1 cup semi-sweet chocolate chips (168 g)
  • 6 tablespoons chocolate milk powder, divided
  • 3 tablespoons mini marshmallows, divided
  • 1 silicone chocolate bomb mold

Instructions

  1. Prepare Chocolate Milk Powder: Combine granulated sugar, cocoa powder, and kosher salt in a jar with a lid or a food processor. Mix thoroughly by shaking the sealed container or processing until well blended. Store in a cool, dry place.
  2. Melt Chocolate Using Double Boiler: Fill a medium pot halfway with water and bring to a simmer on low heat. Place a heat-safe bowl on top of the pot ensuring it does not touch the water. Add chocolate chips to the bowl and stir continuously with a rubber spatula until smooth. Remove from heat but keep water simmering.
  3. Form Chocolate Shells: Spoon a heaping amount of melted chocolate into each of the six silicone molds and spread evenly up the sides to coat the interior. Reserve extra chocolate. Freeze molds for 10 minutes until completely set.
  4. Remove and Fill Shells: Carefully pop out the chocolate cups onto a parchment-lined baking sheet. Flip three molds over and fill each half with 2 tablespoons of chocolate milk powder and 1 tablespoon of mini marshmallows.
  5. Seal Hot Chocolate Bombs: Place the remaining three chocolate halves on a separate baking sheet and warm over the simmering water to slightly melt the edges. Wearing gloves, press each half rim-side down onto the filled halves to seal.
  6. Decorate and Store: Use reserved melted chocolate and any additional sprinkles or candies to decorate the bombs. Use immediately or store at room temperature for up to 24 hours.
  7. Make Hot Chocolate: Place one chocolate bomb into a mug. Slowly pour 1½ cups hot milk over it and stir as it melts. Enjoy your rich, creamy hot chocolate!

Notes

  • For white chocolate bombs, choose high-quality white chocolate as it can be more difficult to work with.
  • Use gloves to avoid fingerprints when sealing the chocolate halves.
  • Store bombs at room temperature and consume within 24 hours for best flavor and texture.
  • You can customize decoration with sprinkles, crushed candy canes, or colored chocolate.
  • Use whole milk or milk alternatives like almond or oat milk for different flavor profiles when making hot chocolate.

Nutrition

  • Serving Size: 1 bomb
  • Calories: 210 kcal
  • Sugar: 20 g
  • Sodium: 15 mg
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 5 mg

Find it online: https://platehaven.com/chocolate-milk-powder-hot-chocolate-bombs-recipe/