Last week when I shared my hot chocolate bar, I promised to also share with you how I made my snowmen marshmallows and my hot cocoa bombs. I shared my snowmen with you a few days ago, so today is the day I share How to make hot cocoa bombs with you.
I’ll be honest, I didn’t expect all of the questions that have come my way about the bombs.
It seems that they are one hot item this year!
I’m no expert, but I can give you a little insight into how I made mine.
To be honest, they are one of the easiest and the hardest things I’ve ever made.
By that I mean that I am on my second or more batch and I’m still figuring out the best way to make them.
The first time around I found a tutorial on Pinterest that wasn’t all that complete.
After much more research I came across a how to from In Karina’s Kitchen and all of the pieces fell into place.
Supplies:
- mold
- chocolate – I used Sweet Tooth Fairy Meltables
- spoon
- glass measuring cup
- non-stick skillet
- hot cocoa mix
- sprinkles
- marshmallows
- gloves
How To Make Hot Cocoa Bombs -
Step 1:
I bought my mold here. Remember that I said that it was a hot item?
Well, it’s out of stock at this time.
However, there are a ton of other places that sell the molds also.
If you are going to make a lot of bombs I recommend getting more than one mold.
My mold has 6 cups, which makes 3 bombs.
Melt your chocolate for 30 seconds in the microwave.
Stir well.
Repeat until chocolate is completely melted.
Step 2:
There are a couple of ways to coat the chocolate mold.
My favorite is to drop a spoonful of melted chocolate into the mold.
Then using the back of the spoon, spread a thin layer of chocolate, covering all of the mold.
Make sure to bring the chocolate all the way to the top of the mold.
Place in the freezer for 5 minutes or until the chocolate has completely set.
( My neighbor cut her bomb mold apart, then dropped in chocolate then swirled the mold around to cover all sides of each half bomb.)
Step 3:
After 5 minutes, pull the mold from the freezer and spread another thin layer of chocolate on to the first layer of chocolate.
Again making sure that you are bringing the chocolate all the way to the top of the mold.
Put into the freezer for another 5 minutes or until completely set.
Step 4:
Gently remove the chocolate from the mold.
Slow and easy are the keys here.
If your chocolate isn’t set, it could break or crack.
I did find that if I had a tiny crack or piece come off at the top I could put more chocolate onto that area, put it in the freezer, and them remove it.
9 times out of 10 that would fix the problem.
Step 5:
Once you have removed the bomb halves from the mold, it’s time to even out the top rim and put the bomb together.
I found that putting a non-stick skillet on top of a burner on the lowest heat worked the best for me.
Heat the pan, place he bomb cavity side down and gently twist the bomb.
It will melt the bomb slightly and create a flat area that will allow you to put the two bombs together.
Melt the first half of the bomb.
Step 6:
Flip the half over and add hot chocolate, marshmallows and sprinkles.
Step 7:
Melt your other bomb half and quickly place it on top of the half you just filled with goodies.
Gently press together to seal the bomb.
If any melted chocolate seeps out you can gently wipe it off.
Step 8:
I set bombs immediately into a cupcake liner and let them set up.
Once they have had time to set, you can decorate them however you wish.
Here, I’ve made a snowman hot coco bomb by adding a face using icing and ear muffs using M & M’s.
On the chocolate bombs, I melted some white chocolate and drizzled it over the bombs and immediately added sprinkles.
I found these clear plastic 3 x 3 boxes and added some shredded paper in the bottom.
Once the bombs were decorated and all decorations were dry, I added the bombs to them.
Tie on a cute bow and your hot cocoa bombs are almost complete!
Several people asked how do you make the bombs explode?
As an afterthought I made these instructions on my computer, cut them out and taped them to the side of the box.
However, my neighbor who is much smarter than me, found some pretty Avery labels and printed her instructions out.
Peel and stick.
So much easier!
I tested the white chocolate bombs out on The Hubs and he said it’s the best hot chocolate he’s ever had.
And not to be left out my youngest took a chocolate one home and said the same.
I’ll put these into the Pinterest win column!
Before I go, here are just a few tips to help you make the best bombs ever.
- make sure you don’t over heat the chocolate. It will burn or become hard to work with.
- use chocolate candy melts. I used a different chocolate the first time and it was a mess as it wasn’t already tempered. Trust me on this one!
- handle the bombs as little as possible. It IS chocolate and will melt. You can leave fingerprints and marks that make it look like a mess! Wear gloves to help keep it smooth and clean.
- Don’t over fill the inside of the bomb. Keep the edges of the bombs clean so that they will melt together.
- Make sure that your chocolate is set before removing from the mold. If you don’t it will break or crack. You know the chocolate is set when it looks clean and shiny!
- Your bombs should last up to two weeks after you make them. To extend that time I put them into the refrigerator until I’m ready to deliver them.
That’s it! If you decide to make some, I’d love to hear any tips or tricks that you come up with. And, as always, please send me pictures!
Until next time…
If you love it, be sure to PIN it!
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