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.
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 :D Makes no sense you will indulge buy the bigger one it will be easier to work in too.