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Flavoured Hot Chocolate Bombs

Course Drinks
Prep Time 45 minutes
Refrigerate 30 minutes
Servings 6 bombs

Equipment

  • 2 6-cavity half sphere, non-stick silicone molds

Ingredients

Flavour Bombs

  • 1 cup melting milk chocolate
  • 1/2 cup hot chocolate powder
  • 1/4 cup mini marshmallows
  • 20 drops Hedessent Flavour of choice to flavour chocolate - we used caramel, cinnamon, marshmallow, & strawberry

Decorations

  • 1/4 cup white chocolate or pink chocolate - this is for your drizzle, so you decide
  • 1/4 cup rainbow sprinkles
  • 5-10 drops Hedessent Flavour of choice - used to flavour chocolate drizzle. We used strawberry

Hot Chocolate

  • 1 Flavour Bomb
  • 12-14 oz steaming hot milk or dairy alternative of choice

Instructions

Melt The Chocolate

  • Begin by melting 1 cup of chocolate in your microwave using a heatproof measuring cup.
  • Microwave on high for 30 seconds, stir, then heat for an additional 15 seconds. Continue this process until the chocolate is smooth.
  • Alternatively, you can melt the chocolate on the stove using a double boiler, stirring regularly until smooth. Once melted remove from heat.

Adding Flavour

  • Once chocolate is melted, add your flavours. If flavouring the entire batch, add 20-25 drops of flavour of choice. You can use one flavour or a few different to create your own blend.
  • If making different flavoured bombs: divide the melted chocolate into three batches (approx. 1/4 cup each) and add 5-10 drops of flavour to each batch. (Leave the extra melted chocolate aside for sealing or if any of your batches needs a top up when painting your molds)
    We broke our chocolate into three batches:
    Batch One - 15 drops Marshmallow with 10 drops Strawberry
    Batch Two - 20 drops Cinnamon
    Batch Three - 20 Caramel with 5 drops Chili Hot.

Painting Your Molds

  • Using the back of a tablespoon, coat each mold with 1/2tsp of melted chocolate, covering the edges.
  • Let the first layer sit for 5 minutes, then add more chocolate to any uneven spots.
  • Place molds on a metal tray and refrigerate for 30 minutes. Save any unused chocolate if needed for sealing bombs.

Making Your Bombs

  • Remove the molds from the fridge, gently turn them over, and carefully remove each chocolate shell. Place them on a metal tray. Remember to take care not to crack the shells as you remove them.
  • Fill six chocolate shells with 2tsp (10g) of hot chocolate powder and a couple mini marshmallow ensuring not to over-fill.
  • Microwave an oven-safe plate for a minute, remove with oven mit and place on the counter.
  • Place one unfilled shell face down on the plate for a few seconds to melt the edge, then place on top of a filled shell. Hold together for 10 seconds to join them. Seal any gaps with a hot spoon dipped in left over melted chocolate.

Decoration Station

  • Melt white or pink chocolate in microwave, following the same steps as above.
  • Add in 5-10 drops of flavour of choice, stir to combine with a popsicle stick.
  • Drizzle flavoured chocolate over the top of your bombs and finish with sprinkles if desired.

Bombs Away

  • To enjoy your hot chocolate bomb, place it in a heatproof mug and pour 12-14oz of steaming hot milk, or dairy alternative, on top. Stir and enjoy!