I get a lot of dessert inspiration from Tasty and these hot chocolate bombs are no exception. These chocolate bombs were a ton of fun to both make and drink!
The basic procedure involved first melting chocolate (we used chocolate melts in the microwave), putting it into spherical molds (I used egg molds for Easter), freezing the chocolate-filled molds to set the chocolate, and then popping the chocolate egg halves out of the silicone molds.
We made our hot chocolate fillings using hot chocolate powder and various toppings for our desired flavors. The flavors we selected were:
S’mores: Dark chocolate shell with regular hot chocolate mix, crushed up graham crackers, and mini marshmallows inside
Cookies and Cream: Swirl white and dark chocolate shell with regular hot chocolate mix and crushed up oreos inside
Mexican Hot Chocolate: Dark chocolate with cinnamon swirled in it with Mexican hot chocolate mix and marshmallows inside
Mint Chocolate: White chocolate mixed with mint extract and swirled with red food coloring with regular hot chocolate mix and crushed up candy cane inside
The eggs were sealed by melting a small bowl of chocolate, allowing it to cool so it wasn’t super hot, and then dipping the unfilled half in the bowl and sealing the two halves together. After sealing the two halves, we put the chocolate bombs in the fridge to set.
We then made personalized tags for each chocolate bomb with a picture and description of the relevant flavor and put each bomb in a cellophane bag wrapped with a colorful decorative ribbon.
Overall I’m super happy with how the homemade hot chocolate bombs turned out and drinking them was just as fun as making them! I made the bombs by heating milk (but just to steaming so it didn’t boil over) adding the bomb and letting it melt and topping off with a little cream to balance the sweetness of the chocolate. Beautiful and delicious!
Millennial's Delight 