Learn to make mini hot chocolate bombs, tiny chocolate balls you drop into hot milk to make the most fun and delicious cup of cocoa ever! Dairy-free, easy to make, and they make perfect edible gifts.
Melt Chocolate: Start by melting chocolate chips in the microwave. I put mine in a glass pyrex measuring cup and melt at 60 seconds at first. Stir and if all chips aren't melted, microwave again in 10 second intervals.
Fill Mold: Put 1 teaspoon of chocolate into each well of the mold, and use the back of a small spoon or pastry paint brush to cover the whole well. Set the mold aside for about 30 minutes at room temperature to allow it to set. You can refrigerate it for 15 minutes to speed up the setting, however that might add moisture and dull the shine.
Extract Shells from Mold: Gently pry the chocolate shells out of the mold. Set them open on a cooling rack and fill half of them with your selections. At least with 1 teaspoon of cocoa mix and a few marshmallows.
Put Two Halves of Shells Together: Microwave a microwave-safe plate for 60-90 seconds and with clean, dry hands set one shell face down on plate for a second to melt the edge. Then place that half onto a filled half. Do this until all bombs are assembled.
Decorate, Eat, Save: Decorate, eat or keep at room temperature until use for about two weeks. After that, freeze by sealing them in a dry container.
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Notes
Variations. Add mint chocolate chips, nut butter, instant coffee, white chocolate, dried fruit, peppermint candy, exotic spices such as cinnamon, cardamom and anise, and even sprinkles or edible golden stars.About the Silicon Mold. Get a mold for small balls if making these minis. Silicon is important because it allows you to make chocolate shells that have a shiny surface resembling tempered chocolate.Storage. Mini filled hot chocolate bombs can stay fresh if filled with dry ingredients (no nut butter or date paste) at room temperature for several months, however be sure they are sealed in a dry cool environment.