Hot cocoa bombs: an explosive burst of flavor
Hot Chocolate Bombs
Yields five servings
- 1/4 cups of Chocolate (dark, milk or white)
- 5 cups of Milk (1%, 2% or whole)
- 5 tablespoons of Hot chocolate powder
- Optional Toppings
- Silicon mold
- Heating element
– Stove top
Step 1: Place your desired amount of chocolate into a microwave-safe bowl to melt and temper. The chocolate can be chopped from chocolate bars or melted as-is for chocolate chips. Make sure the pieces of chocolate are relatively the same size in order for the mixture to melt properly. In order to temper your chocolate and allow it to set at room temperature, melt the chocolate at 20 second intervals, and stir in between, until the chocolate reaches a temperature of 90 degrees Fahrenheit (measurement can be taken with a food thermometer) Do not exceed this temperature or the chocolate will not set properly at room temperature.
Step 2: Once the chocolate is melted, grease your acrylic molds with flavorless oil or cooking spray (silicon molds such as the ones shown in the photo do not need to be greased). Remember that you will need two halves in order to bring together to make one chocolate bomb. Spread the chocolate up the sides of the mold, making sure there are no thin spots (able to see the mold through the chocolate) or the chocolate might crack and break when coming out of the mold.
Step 3: Refrigerate your chocolate for at least 5 minutes or until the chocolate has hardened. In order to prevent the chocolate from breaking, pull the mold gently away from the sides of the chocolate before attempting to remove the chocolate shell. This will release the pressure around the chocolate, making it less likely to break and also make it easier to take out.
Step 4: Fill your chocolate shells with your desired hot chocolate powder and any additional toppings you would like to include. Some suggested toppings including marshmallows, peppermint candies or sprinkles. Once the chocolate shell has been filled with the hot chocolate powder and toppings, carefully reheat excess chocolate using the same tempering method with the microwave as before. Spread melted chocolate along the edge of one mold and place the other half on top to seal the powder and toppings inside the chocolate bomb.
Step 5: Warm a cup of milk to 140 to 160 degrees Fahrenheit with a thermometer or until milk begins to steam, in order to ensure all the powder and chocolate melts and dissolves. Drop your hot chocolate bomb in carefully and stir with a spoon until the chocolate shell melts and the hot chocolate powder disperses throughout the milk. This may take longer if your milk is not hot enough. If necessary, microwave the hot chocolate for a few additional seconds until all the chocolate has melted and no hot chocolate powder is visible. Feel free to top with additional toppings or drink as is.
By Sherlene Su, Photo Editor-in-chief
Photos by Sherlene Su