Description
Glossy, tempered-chocolate spheres filled with cocoa, peppermint, and mini marshmallows. They crack, melt fast in hot milk, and gift well.
Ingredients
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Dark couverture 60–70%: 400 g (14 oz), finely chopped
or milk couverture: 420 g (15 oz) or white couverture: 440 g (15.5 oz) -
Hot cocoa mix: 90 g total (15 g per bomb)
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Mini marshmallows: 90 g total (15 g per bomb)
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Crushed peppermint candy canes: 30 g total (≈5 g per bomb)
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Optional adds (per bomb, 1–2 tsp): mini chips, gingerbread crumbs, pinch cinnamon
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To seal/decor: 50 g tempered chocolate, holiday sprinkles, edible luster (optional)
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To serve: 1–1¼ cups very hot milk per bomb (70–75°C / 160–170°F)
Equipment: 70 mm half-sphere mold, thermometer, heatproof bowl, spatula, pastry brush, parchment, warm skillet or sheet pan, piping bag.
Instructions
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Temper chocolate (seed method).
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Dark: 45–50°C → 27–28°C → 31–32°C
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Milk: 40–45°C → 26–27°C → 29–30°C
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White: 40–43°C → 25–26°C → 28–29°C
Melt two-thirds over gentle steam. Off heat, seed with the remaining third. Cool to the “set” range, then rewarm to the working range.
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Cast shells. Spoon 1–1½ tbsp chocolate into each cavity. Rotate to coat thinly. Tap out excess. Scrape rims clean. Chill 5–7 min until just set.
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Reinforce rims. Brush a thin 1 cm band around each rim. Chill 3–4 min.
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Unmold. Release halves onto parchment. They should look shiny.
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Level rims. Touch rims of three halves on a warm skillet 1–2 sec.
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Fill. Add 15 g cocoa mix + 15 g marshmallows + 5 g peppermint to each leveled half. Add optional extras.
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Seal. Warm rims of matching halves 1–2 sec. Cap and press. Pipe a thin bead of chocolate if gaps show. Set 5 min.
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Decorate. Drizzle or dust. Add sprinkles while tacky. Set 10–15 min.
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Serve. Place one bomb in a mug. Pour 1–1¼ cups hot milk. Stir until smooth.
Notes
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Keep tools bone-dry; water seizes chocolate.
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Aim for ~1 mm shell walls with reinforced rims.
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Polish molds with a lint-free cloth for mirror shine.
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Rewarm chocolate in short pulses; stay within working temps.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Drinks, Confections
- Method: Tempering, Molding
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 bomb + 1–1¼ cups hot milk
- Calories: 530 kcal
- Sugar: 48 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: christmas hot chocolate bomb, cocoa bombs, peppermint cocoa bombs, marshmallow hot chocolate bombs, tempered chocolate, DIY gifts