Description
Glossy tempered-chocolate spheres filled with cocoa mix and mini marshmallows. They melt cleanly in hot milk and make gift-ready treats.
Ingredients
-
Dark couverture chocolate 60–70%: 400 g (finely chopped)
-
or milk couverture: 420 g; or white couverture: 440 g
-
-
Hot cocoa mix: 90 g (≈ 15 g per bomb)
-
Mini marshmallows: 90 g (≈ 15 g per bomb)
-
Optional mix-ins (per bomb, choose 1–2 tsp): crushed peppermint, mini chips, caramel bits, crushed freeze-dried berries
-
For sealing/decor: 50 g tempered chocolate, luster dust or sprinkles
-
To serve: 1–1¼ cups very hot milk per bomb (70–75°C / 160–170°F)
Equipment: 70 mm half-sphere silicone or polycarbonate mold, thermometer, heatproof bowl, spatula, pastry brush, parchment, small skillet or warm sheet pan.
Instructions
-
Temper chocolate (seed method).
-
Dark: melt to 45–50°C, cool to 27–28°C, rewarm to 31–32°C.
-
Milk: 40–45°C → 26–27°C → 29–30°C.
-
White: 40–43°C → 25–26°C → 28–29°C.
Melt two-thirds over gentle steam. Off heat, seed with remaining third. Stir to the lower target, then rewarm to working temp.
-
Shells. Spoon 1–1½ tbsp tempered chocolate into each cavity. Rotate to coat thinly; scrape rims clean. Chill 5–7 min until just set.
-
Reinforce rims. Brush a thin second coat around the top 1 cm. Chill 3–4 min.
-
Unmold. Gently release halves onto parchment.
-
Level edges. Warm a skillet or tray. Touch rims to heat 1–2 sec.
-
Fill. Into three halves add 15 g cocoa mix + 15 g marshmallows (+ optional mix-ins).
-
Seal. Warm rims of the matching halves, cap, and press. If gaps appear, pipe a thin bead of tempered chocolate and smooth. Set 5 min.
-
Decorate. Drizzle or dust. Set 10–15 min.
-
Serve. Place one bomb in a mug. Pour 1–1¼ cups hot milk. Stir to dissolve.
Notes
-
Dry tools only; water seizes chocolate.
-
Thin, even shells (~1 mm) give fast melt and clean snap.
-
Keep chocolate within working temps; rewarm in short pulses.
-
Polish molds with a lint-free cloth for maximum shine.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Drinks, Confections
- Method: Tempering, Molding
- Cuisine: American / Confectionery
Nutrition
- Serving Size: 1 bomb + 1–1¼ cups hot milk
- Calories: 470 kcal
- Sugar: 40 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: hot chocolate bombs, cocoa bombs, tempered chocolate, marshmallow cocoa bombs, DIY gifts