Hot Chocolate Bombs

Dessert

Difficulty: Medium | Servings: 5-6 bombs; Each bomb made at least 16 ounces of rich hot chocolate.

Ingredients

  • Base is hot chocolate mix
  • 1/2 cup cocoa powder
  • 2/3 cup powdered sugar
  • 1 cup dry malted milk powder or roasted milk powder
  • Sprinkle of salt
  • 1 teaspoon vanilla powder
  • 1 tablespoon corn starch (optional to prevent caking)
  • Optional add-ins
    • Bailey’s
    • Flor de Caña coffee liqueur
    • Espresso powder
    • Cinnamon
    • Cayenne powder
    • Nutmeg
  • Hot Chocolate Bombs
    • 10 ounces good melting dark chocolate (Ghirardelli or Callebaut 50-70%)
    • 6 tablespoons hot chocolate mix
    • 4 1/2 tablespoons dehydrated marshmallows and fresh mini-marshmallows
    • 2 1/2 inch round silicone molds (the light-colored semitransparent ones work best)
Notes

Submitted by Dr. Judith Becker, associate professor pediatrics-cardiology

These are like large bonbons, but in a cup with hot milk, they melt into hot chocolate. Very festive!

For a Mexican-style variation: Add 2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne powder. I used Dekuyper Hot Damn! Cinnamon Schnapps Liqueur to make the ganache.

For mocha variation: Use 4 tablespoons of espresso powder for 1 recipe. Add cinnamon if you like. I used Flor de Caña coffee liqueur to make the ganache.

For ganache: Add enough Bailey’s to the base. If plain, add enough cocoa or chocolate liqueur to make it.

Directions

  • Homemade Hot Chocolate Mix
    • Mix all the basic dry ingredients together; add any additional dry flavorings.
  • Hot Chocolate Bombs
    • Melt the chocolate over a double broiler or in the microwave on low for 30-60 seconds until melted. Add cold chocolate chunks and stir until about 90 degrees.
    • Spread a spoonful of chocolate into each half-ball molds and completely coat the mold. Carefully remove excess chocolate and swirl the mold to ensure it is entirely covered.
    • Let the chocolate set in the refrigerator for 5 minutes, but don’t freeze or your chocolate will bloom and go white. With each coating, make sure to build up edges.
    • After about 5 minutes, spread another layer of melted chocolate into the mold, focusing on the top sides the second time. Leave to set for 10-15 minutes to completely chill and harden the chocolate.
    • Set up the fillings, and add the desire liqueur, stirring to get the consistency of a thick, but not stiff, ganache.
    • Glove up to ensure no fingerprints on the chocolate.
    • Remove the mold from a bottom. To the chocolate “cup,” add about 1 tablespoon of dried marshmallows. Over that, spoon enough of the filling to come to about 1/8 from the top. On this, mound the fresh marshmallows and return to the fridge to chill about 10-15 minutes.
    • Remove a second chocolate “cup” from the mold, and pipe chocolate along the edge. Place over the filled cup, and press gently to seal. Return to the fridge for another 10 minutes.
    • Add whatever decorations, like edible silver or gold painted onto the mold before adding the chocolate.
    • Drizzle melted chocolate over the top and decorate with marshmallows, sprinkles, etc.
  • Hot Chocolate with the Bombs
    • Heat up milk until you see some bubble on the side of the pan, but not quite a simmer.
    • Put the bomb into the bottom of a mug or pitcher, and pour the hot milk over it. Let the chocolate melt; the bomb should open revealing the marshmallows, and then stir it all together.