Decadent Chocolate Bombs (Printable Copy)

Decadent chocolate spheres filled with cocoa powder and fluffy marshmallows that transform into creamy hot chocolate when dropped in milk.

# What You Need:

→ Chocolate Shells

01 - 10.6 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration

05 - 1.8 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# How to Make:

01 - Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
02 - Using a pastry brush or spoon, coat silicone sphere molds (about 2.5-inch diameter) with a thick, even layer of melted chocolate. Ensure full coverage.
03 - Refrigerate the molds for 10 minutes, then apply a second layer of chocolate for sturdiness. Chill for another 10–15 minutes, or until completely set.
04 - Carefully unmold the chocolate shells. Fill half of the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows.
05 - Warm a plate in the microwave. Gently press the rim of an empty shell half onto the plate to slightly melt the edge, then quickly press it onto a filled half to seal. Smooth the seam if needed.
06 - Drizzle with melted white chocolate and decorate with sprinkles if desired. Let set.
07 - To serve: Place a hot chocolate bomb in a mug. Pour 1 cup (240 ml) of very hot milk over it and stir until fully melted and creamy.

# Expert Advice:

01 -
  • They look like you spent hours in a fancy chocolatier, but honestly the whole process is surprisingly forgiving once you get the hang of it.
  • That moment when hot milk hits the bomb and everything swirls together is pure theater you can pull off in your own kitchen.
  • You can customize the filling endlessly, so they never feel boring even after you've made them a few times.
02 -
  • The chocolate needs to be melted smooth but not hot, or it'll seize up and go grainy the moment it touches any moisture—low and slow is the only way.
  • Those molds make all the difference; silicone ones from a baking supply store are worth it because they flex just right for unmolding without drama.
  • Warming the plate to seal is easier than any other method I've tried, and it gives you a much cleaner seam than trying to melt edges with your hands.
03 -
  • If a shell cracks during unmolding, don't panic—patch it with a tiny bit of melted chocolate applied with your finger, let it set, and it'll be invisible once it's filled.
  • White chocolate drizzle looks fancier if you put it in a piping bag with a tiny tip, or honestly just let it drip naturally because imperfect looks more homemade anyway.
  • The sealing step is easier if your molds are at room temperature—too cold and the melted edge hardens before you can press them together.
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