This hot chocolate bomb recipe is the perfect cosy treat for chilly winter days.
Place the shiny spheres into a mug and pour on hot milk to see them slowly melt and the tiny pink marshmallows escape. They’re so much fun to watch and a great way to make a delicious, creamy hot chocolate.
Project and instructions by Georgia Coote.
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Wilton Decorating Brush Set 5 Pieces
Disposable Piping Bags 50 Pack
Dr. Oetker Milk Chocolate 150g
Cake Angels Pink and White Mini Marshmallows 150g
Dr. Oetker Rose Gold Blush Sprinkles 115g
You Will Also Need
A silicon sphere mould - this mould’s spheres have a diameter of 5cm
Hot chocolate powder.
Spoons to mix the melted chocolate
Divide 150g of chocolate into three bowls, 50g each. Melt one of the bowls of chocolate in the microwave using short 15 second intervals. Stir after each interval and make sure its glossy and completely melted.
Pour spoonfuls of melted chocolate into the mould and then spread it up round the sides using a paintbrush - make sure that you go right up to the edge. Put in the fridge to set for 15 minutes and then repeat this with another layer of chocolate (one of your 50g set aside bowls) using the same method.
Once fully set, carefully pop the halves out the moulds. Turn over your mould and use that to hold the half spheres ready for filling.
Tip: You could used different flavours at this point, a teaspoon of a malt drink powder works beautifully for a malty chocolatey comforting drink.
Add the filling to half the spheres - this is really down to taste, but remembering that all the chocolate from the sphere will be used to flavour the drink. I used 1 teaspoon of hot chocolate powder per sphere. Then top with marshmallows.
Melt the last 50g of chocolate and spoon it into a disposable piping bag. Twist the open end to close it, snip off the point and then pipe a slither of chocolate around the rim of the filled sphere. Place another sphere on top.
Working quickly so that you don’t have to handle the chocolate too much, dip the bomb into a shallow dish of sprinkles to cover the joins.
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