Hot Chocolate Bombs

Chocolate shells are set in a silicone mold, filled with cocoa mix and mini marshmallows, then sealed into spheres. To serve, the bombs are placed in mugs and flooded with steaming milk so the shell melts open into a smooth hot chocolate with marshmallows floating through the cup.

By Julienne

Cook time: 10 minutes

Servings: 6

Ingredients

• 300 g semi-sweet chocolate chips divided
• 150 g semi-sweet chocolate chips divided
• 90 g unsweetened cocoa powder sifted
• 75 g granulated sugar divided
• 30 g milk powder optional, divided
• 2 g fine salt divided
• 2 g ground cinnamon divided
• 5 ml vanilla extract divided
• 60 g mini marshmallows divided
• 12 g crushed peppermint candies optional garnish, divided
• 1800 ml whole milk heated to steaming

Instructions

1. Set out the silicone mold on a sheet pan. Melt 300 g of the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each burst until smooth and glossy. Chocolate is fully melted with no visible lumps and feels fluid, not hot and thick.
2. Brush or spoon a thin layer of melted chocolate into all 12 half-sphere cavities. Chill 5 minutes, then add a second thin coat to strengthen the shells. Return the mold to the freezer for 5 minutes, until the chocolate is set and matte. Shells look opaque, firm, and release cleanly from the mold without smearing.
3. In a small bowl, combine the cocoa powder, sugar, milk powder if using, salt, cinnamon, and vanilla. Stir in the mini marshmallows, reserving a few marshmallows if you want a fuller-looking fill. The filling is evenly mixed and no dry pockets remain.
4. Unmold the chocolate shells. Fill 6 half-spheres with the cocoa-marshmallow mixture, dividing it evenly, then warm the rim of a second half-sphere briefly in your hand and press it onto each filled shell to seal. Brush a little of the remaining melted chocolate around the seam if needed. Each sphere is sealed shut with a visible seam and no filling escaping.
5. Chill the finished bombs for 5 minutes to set the seams. If using peppermint, press a small pinch onto the top of each bomb while the seam is still slightly tacky, then set aside until ready to serve. Bombs are firm to the touch and hold their shape without softening at the seam.
6. Heat the milk in a saucepan over medium heat until steaming with small bubbles around the edge, 3 to 5 minutes; do not boil. Pour 300 ml into each of 6 mugs. Drop in one chocolate bomb per mug and stir until the shell melts open and the filling dissolves. The shell has collapsed completely, the cocoa is smooth, and marshmallows are floating on top.