What does Tempering Chocolate involve?

Tips to temper chocolate: Chocolate is very temperamental so take care of it. The temperatures you expose chocolate to can make or break it. It will scorch or seize easily. NO water or liquids at all! Your pots, pans, work surface and tools have to be absolutely dry. Even a drop of liquid will seize up the chocolate. If you have a thermometer please use it. --Chop the chocolate and add to the top pan of a double boiler. --Heat over hot water, not boiling 2/3 the quantity of chocolate you need and melt it slightly. You need to stir constantly. (If using a thermometer heat the chocolate till it reaches 43C or 110°F –46C or 115°F. --Place the top pan on a tea towel and cool the chocolate slightly then add the remaining 1/3 chocolate and stir till this chocolate melts and is shiny and smooth. (Cool the chocolate to 35C/ 95F or 37 C/100F). Your tempered chocolate is ready. To temper in the Microwave: --MW in a heatproof bowl add the 2/3 of chocolate and heat for 30 seconds stir, back in MW 15 secs, stir well till almost all the chocolate is mushy. -- Stir till a little cool then add the 1/3 chocolate you kept aside and mix well till the chocolate melts and is shiny and smooth.

So made the chocolate bombs how do I get them out?

Getting the chocolate shells out of the mould especially the silicone mould is simple. Lay a tea towel on the counter and put the mould upside down or rather the chocolate should be facing down. Gently peel off the mould. You can also try tapping the mould the chocolate will just drop off. And since you have a tea towel it is soft and the chocolate will not break.

Jan 30, 2021 Apr 21, 2024 by [Archana Potdar] · This post may contain affiliate links · 32 Comments

Hot Chocolate Bombs Recipe

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Delicious and fun these delicious balls of chocolate that melt in hot milk.

Add these hot chocolate bombs to steaming milk and enjoy — Hot chocolate Bombs Recipe

You can make these simple Chocolate Bombs and your kids will enjoy milk. Make these Chocolate Balls for Valentine this year. They make excellent edible gifts and of course, chocolate is welcome any time any day. Read on for this easy way to keep milk time interesting for children. Spread the love, like and share my post. Sign up for my newsletter! (link below).

Why make these Hot Chocolate Bombs?

If your kids are anything like mine, they hate milk! And you would try all kinds of sneaky ways to get them to drink milk! Not mentioning the worry as to what will society think because your child does not drink milk. Well, these hot chocolate bombs are your answer! Had I known about them our, the kids and mine, stress levels would be way lower!

These yummy Hot Chocolate Bombs with marshmallows were trending and I first saw them in the newspapers. Gayatri demonstrated how to make Chocolate bombs on Insta. When I saw the pictures of the bombs I was like “Ah!!! These must be from that mould I saw in the shop!” Because the shop was busy I had not enquired.

This month we are on Shhh secretly cooking featuring hot desserts! With Valentine's Day around the corner how I miss the chance of using some chocolate? Our hostess, this time is Rafeeda have you checked her place? She has a mean Cookie Cheesecake Brownie that I wat to try out. My partner this time for the challenge is Swathi my partner check out Swati's star-shaped bread it is on my to-do once Akanksha comes down.

Now as per the tradition of the challenge Swati gave me 2 secret ingredients coffee and marshmallow. The girls had forgotten a bag of marshmallows so I knew I could put them to good use! Chocolate is our favourite and as I was making these balls wanted some right away. I gave Swati Orange Marmalade and figs as her secret ingredients. Check out her delicious Eggless Bread Pudding Recipe.

Since it is pouring and sweltering here I was a little fearful of serving hot chocolate! I think it will be better appreciated once it gets a bit colder. Have you tried my Spicy Hot Chocolate with Cinnamon or Haldi Doodh?

What is a Hot Chocolate Bomb?

A cute ball of chocolate that when added to hot milk will melt and the delicious flavours filled in the chocolate ball are all released. A definite cute way get milk into your toddler with the added bonus of introducing awesome and delicious flavours.

Enjoy hot milk with a hot chocolate bombs — Yum! Milk with Hot Chocolate Bombs

Ingredients and Equipment to make these Chocolate Spheres:

So now that you are sold to the idea you will need the things I have listed out. For quantities do check my recipe card at the end of the recipe.

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Chocolate Bar: use a good quality chocolate bar. I have used Morde Compound (COD15) here not my regular Dark Chocolate (D45) as that was all that was available and I am not happy about it.
Silicone sphere mould: the easiest mould a person can use.
Paintbrush/Teaspoon: for applying chocolate to the mould is recommended but because the paintbrushes can leave hair behind I used a teaspoon.
Piping bags: I used a spoon to seal my chocolate bombs but you can use a piping bag.
Cocoa Mix: to fill the ball you will need a chocolate mix of your choice. Today I used cocoa and some coffee.
Marshmallows: another addition I made was to use marshmallows. I cut them up so that they fit in the chocolate balls.
Sprinkles: to decorate the outside if you wish.

How To Make Hot Chocolate Bombs steps and assembling :

Your steps to make the Chocolate bombs are

Chop chocolate bars: do not use chocolate chips here use the best chocolate bar you can get.
Temper your chocolate: tempering is easy in the microwave but if you do not have one the double boiler to melt and temper your chocolate. ( I have detailed the procedure below).
Coat the mould: next, you need to coat the moulds with the melted chocolate in case you are using the paintbrush paint the chocolate within the mould. If using a spoon its simple use the back of the spoon to spread the chocolate to sides of the mould.
Cool the chocolate: depending on the weather your mould will have to sit in the fridge. In my hot and sweltering climate, it put mine in the fridge for overnight.
Remove and Fill: peel off the mould and remove the chocolate spheres. Fill half of them with the cocoa mix and marshmallows.
Seal the Chocolate Bombs: use the other half to seal the two pieces with melted chocolate.
Decorate: as you wish and let them sit in the fridge till you are ready to serve them.

Steps on how to make hot chocolate bombs?

Chop 300 grams of good quality chocolate fine with a knife.
Basically, for both the Microwave and the double boiler method you need to melt ⅔ of the chocolate, get off the heat mix well and cool a little before you add the balance ⅓ and stir to melt all the chocolate till smooth, shiny and has the velvety texture.
- If you have a microwave then MW it at 30 seconds stir, back in MW 15 secs, stir well.
- But if you have given up your microwave like me ( ruing it especially when I have to melt chocolate) then heat the chocolate in a double boiler in a heatproof bowl. The water should be hot not boiling.
I had washed my mould with soap and water 2 days in advance. This way my mould was totally dry. Still wipe the mould with a clean tea towel/ tissue.
If you plan to paint your mould go ahead and paint the inside of the mould with a thin layer of chocolate.
- I used a small teaspoon and added a drop in the mould. Use the back of the spoon to spread the chocolate to the sides of the mould.
- In case there is extra chocolate gently without scraping the bottom of the edges transfer the chocolate to the next hole in the mould.
- Repeat the process till you finish with all the holes in the mould.
- Apply a little extra to the edge of the mould.
Set the mould in the fridge for minimum 12 hours in our hot climate.
- I did not need to add any more layers to the chocolate.
- If you are using the brush apply another layer.
- If you are adding a layer of the chocolate and chill again.
Meanwhile let its mix up our cocoa, sprinkles and marshmallows. My marshmallows were regular-sized but since my mould was small I cut them up. (Next time I plan Ito use coffee and Bournvita as my filling. We will love that definitely more).

Now you are all set to assemble the chocolate bombs

Lay the tea towel on the counter and place parchment on it.
Now place the silicone mould upside down or the chocolate facing down and gently peel off the mould. If you have tempered the chocolate well the chocolate will peel off well.
- I had absolutely no residue on the mould and only one of the chocolate had a small hole that I covered with chocolate. Yaaay!
Since it is very very hot and humid I had to work fast. ( it occurred to me later that could have moved to the bedroom but since I am brought up with the conditioning that no food in the bedroom it is difficult). 😀
Anyway, I lay out the 12 of the hemispheres on muffin lining and added my mix in it.
Apply melted chocolate on the filled sphere. You can use a teaspoon or a piping bag. Piping will be neater.
Cover with the empty half and gently press so that the ball sealed completely. Remember to clean the surface of the ball. (I had to shift it to the fridge urgently and I do not like the look of it).
Again it went back to the muffin lining and in the fridge. I was to pipe some decorations on top and sprinkle some sprinkles but I did not want any more sugar so I stopped.

A small chocolate bomb — Hot Chocolate Bomb

Tips to make beautiful Hot Chocolate Bombs:

Use good chocolate and do not overheat it.
Clean your moulds well. Any lint or spots will show up on the chocolate.
If you plan to use a paintbrush use a clean one. Take care that no hair is left on the chocolate. You will need to put at least 2 layers of chocolate.
Add enough chocolate to the edges of the mould. This will ensure the least breakages.
Let the mould sit in the fridge till the chocolate is firm. I am sure my chocolate was ready in 10-15 minutes. But I let it stay in for 25 minutes.
Work in a cool place! I was totally stressed out because my spheres were melting.
Be gentle with the chocolate balls.
Store the ready chocolate balls in the fridge in an airtight container.

Frequently asked questions:

What chocolate to use to make Hot Chocolate Bombs?

Use good quality chocolate with cocoa butter it should not have too many add-ins as then the chocolate will not melt in the milk. Do not use chocolate chips it will not work. I have never used candy melts so I cannot comment on that.
Does the chocolate need to be tempered?

Yes definitely. You tempering is important. Tempering chocolate makes it smooth, shiny and glossy. Remember the way good chocolate shines and you get a lovely snap when you bite into a bar of good chocolate? It because it is well-tempered where the chocolate is heated and the chocolate crystals are rearranged to look silky and give you the snap.
What does Tempering Chocolate involve?

Tips to temper chocolate:
Chocolate is very temperamental so take care of it. The temperatures you expose chocolate to can make or break it. It will scorch or seize easily.
NO water or liquids at all! Your pots, pans, work surface and tools have to be absolutely dry. Even a drop of liquid will seize up the chocolate.
If you have a thermometer please use it.
--Chop the chocolate and add to the top pan of a double boiler.
--Heat over hot water, not boiling ⅔ the quantity of chocolate you need and melt it slightly. You need to stir constantly. (If using a thermometer heat the chocolate till it reaches 43C or 110°F –46C or 115°F.
--Place the top pan on a tea towel and cool the chocolate slightly then add the remaining ⅓ chocolate and stir till this chocolate melts and is shiny and smooth. (Cool the chocolate to 35C/ 95F or 37 C/100F). Your tempered chocolate is ready.
To temper in the Microwave:
--MW in a heatproof bowl add the ⅔ of chocolate and heat for 30 seconds stir, back in MW 15 secs, stir well till almost all the chocolate is mushy.
-- Stir till a little cool then add the ⅓ chocolate you kept aside and mix well till the chocolate melts and is shiny and smooth.
What is the best mould to make chocolate bombs?

There are 2 kinds of moulds a silicone one and the acrylic one. I feel the best mould is the silicone one as it is cheaper and easier to maintain. The acrylic one is breakable that is the reason I did not go for it.
Then the silicone one (I noticed) is available in 2 sizes I chose the smaller one because portion control but I ended up using 2 balls in each mug of milk and would have added the third one too to my mug. Only remembered portion control 😀 Makes no sense you will indulge buy the bigger one it will be easier to work in too.
So made the chocolate bombs how do I get them out?

Getting the chocolate shells out of the mould especially the silicone mould is simple. Lay a tea towel on the counter and put the mould upside down or rather the chocolate should be facing down. Gently peel off the mould.
You can also try tapping the mould the chocolate will just drop off. And since you have a tea towel it is soft and the chocolate will not break.

Some questions answered

How long does Chocolate Bombs last?

In the hot and humid climates, I live my chocolate bowls will live in the fridge but I will prefer to finish them within a month. Especially when I have used the cocoa mix. Next time I plan to use ganache so maximum 1 week.

Do hot chocolate bombs need to be refrigerated?

Yes, definitely in the hot humid climates we live we need to keep the chocolate bombs in the fridge. But in case you live in a cool place, lucky you, keep it out of the fridge.

Do you put chocolate moulds in the fridge to cool down?

Definitely, I do put my moulds in the fridge and cool down fully. Mine stayed in the fridge for the night.

How do you store and serve the Chocolate Balls?

These delicious chocolate spheres keep them in an airtight container till you need them. To serve you add to a mug the ball and then add hot milk. The chocolate melts and all the stuffing comes out. What better way to tempt your toddler or child? I will not say anything just sit quietly and appreciate it loudly! Curiosity kills the cat!

Recipe adapted from Gayatri's and Sugar Geek Show.

Recipe Card:

Hot Chocolate Bombs Recipe

Once you get the hang of tempering chocolate you can make these delicious shiny chocolate bombs filled with cocoa and marshmallows as a fun gift! To consume these chocolate bombs you need to add steaming hot milk on the chocolate balls.

5 from 15 votes

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Course: Beverages, Drink

Cuisine: American

Keyword: Chocolate Desserts, Chocolate Sphere, Christmas Edible Gifts, Edible Gifts

Prep Time: 10

Cook Time: 10

Cooling Time:: 12

Total Time: 12 20

Servings: spheres

Calories: 80kcal

Author: ArchanaPotdar

Equipment

Silicone Sphere Mold
Teaspoon
Parchment paper
Muffin liners

Ingredients

300 grams chocolate
12 marshmallows mini
12 teaspoon cocoa powder
sprinkles optional

Instructions

Chop your chocolate fine. Divide it as ⅔ and ⅓ approximately
Keep a bowl of water to heat. Place ⅔ of your chocolate in a heatproof bowl that fits on it.
Heat the chocolate over hot water not boiling melt the chocolate in it till it gets mushy (temperature 43C or 110°F –46C or 115°F). You need to stir constantly.
Now, place the top pan on a tea towel and cool the chocolate slightly (35C/ 95F or 37 C/100F) then add the remaining ⅓ chocolate and stir till this chocolate melts. Your tempered chocolate in a double boiler is ready.
If you are using the microwave then in the heatproof bowl heat for 30 seconds. Stir the chocolate and move the outer edge chocolate to the centre.
Heat again for another 15 secs, stir and then repeat the process till the chocolate is almost melted. Stir till the chocolate cools down.
Check if your moulds are clean and wipe them down yet again.
You can either paint the chocolate in the mould or use a teaspoon and spread the chocolate around refrigerate for about 20 minutes.
To be sure you can add another coat of chocolate and refrigerate again. I did not.
Lay on the counter with a tea towel and place a parchment paper on the towel. Gently place the mat upside down on the parchment and peel the mould off the spheres of chocolate.
Take half of the chocolate sphere and place on muffin liners.
Add 1 marshmallow and 1 teaspoon of cocoa powder. Add sprinkles inside if you wish.
Using the teaspoon I applied some chocolate to the edges of the sphere. It will be a better idea to pipe some chocolate. Place the second sphere on top and press gently to seal.
Wipe away the excess chocolate or simply pipe some decorations on top add some sprinkles to your taste.
Let the Hot Chocolate Bombs stay in the fridge in an airtight container till needed.
To serve, add the ball in a mug, add steaming hot milk on top. Stir and serve.

Notes

FAQ's

. What chocolate to use to make Hot Chocolate Bombs?

Use good quality chocolate with cocoa butter it should not have too many add-ins as then the chocolate will not melt in the milk. Do not use chocolate chips it will not work. I have never used candy melts so I cannot comment on that.

.Does the chocolate need to be tempered?

Yes definitely. You tempering is important. Tempering chocolate makes it smooth, shiny and glossy. Remember the way good chocolate shines and you get a lovely snap when you bite into a bar of good chocolate? It because it is well-tempered where the chocolate is heated and the chocolate crystals are rearranged to look silky and give you the snap.

.What is the best mould to make chocolate bombs?

There are 2 kinds of moulds a silicone one and the acrylic one. I feel the best mould is the silicone one as it is cheaper and easier to maintain. The acrylic one is breakable that is the reason I did not go for it.

Then the silicone one (I noticed) is available in 2 sizes I chose the smaller one because portion control but I ended up using 2 balls in each mug of milk and would have added the third one too to my mug. Only remembered portion control 😀 Makes no sense you will indulge buy the bigger one it will be easier to work in too.

Nutrition Facts

Hot Chocolate Bombs Recipe

Serving Size

1 ball

Amount per Serving

Calories

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Some more Chocolatey Recipes to try:

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart is a delicious chocolate dessert,a great balance of textures and flavours. There are 3 components in this dessert that can be made on three different days. Each layer is relatively easy and its one quickly.

Check out this recipe