This is the bomb! A nifty, hot chocolate-inspired homemade treat they’ll love.

  • Serves: 6 people
  • Prep time: 30 minutes
  • Cooking time: 5 minutes
    • British
    • Gluten Free

    Hot Chocolate Bombs

    Recipe Information

    Ingredients
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    300g Milk Chocolate

    6 tsp Hot Chocolate Powder

    25g Mini Marshmallows

    2 tbsp Sprinkles

     

    12 ½ sphere silicone moulds

    Pastry brush

    Method

    Break up the milk chocolate then microwave for 30 seconds and stir. Repeat until the chocolate is fully melted. Use the brush to paint the melted chocolate into the silicone moulds – the chocolate needs to be thick enough to be able to remove the chocolate from the moulds later. Smooth the tops then leave in the fridge to harden, keeping any leftover melted chocolate for later.

    When hardened, remove the chocolate spheres from the moulds. Divide the chocolate powder, mini marshmallows and some sprinkles between 6 of the chocolate sphere halves. Warm up the leftover chocolate then pour into a piping bag. Pipe a small amount around the edge of the sphere then top with the empty half and smooth the edge.

    Pipe some chocolate lines over the hot chocolate bombs and finish with some sprinkles. When set, wrap as presents. To serve, pour over hot milk and stir.

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