Decadent Hot Chocolate Spheres (Print View)

Chocolate spheres filled with rich cocoa and marshmallows create creamy indulgence when melted in hot milk.

# Components:

→ Chocolate Shells

01 - 10.5 oz high-quality dark or milk chocolate, chopped

→ Filling

02 - 6 tbsp unsweetened cocoa powder
03 - 6 tbsp powdered sugar
04 - 1 cup mini marshmallows

→ Decoration (optional)

05 - 1.75 oz white chocolate, melted (for drizzling)
06 - Sprinkles, to taste

# Directions:

01 - Melt the chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second intervals, stirring until smooth.
02 - Using a pastry brush or spoon, apply a thick, even layer of melted chocolate inside silicone molds (about 2.5-inch diameter), ensuring full coverage.
03 - Place the molds in the refrigerator for 10 minutes to set the chocolate.
04 - Add a second chocolate layer for sturdiness; refrigerate for 10 to 15 minutes until completely firm.
05 - Carefully remove chocolate shells from molds. Fill half of the shells with 1 tbsp cocoa powder, 1 tbsp powdered sugar, and a generous spoonful of mini marshmallows each.
06 - Warm a plate in the microwave, gently press the rim of the empty shell half onto the warm plate to soften the edge, then quickly press onto the filled half and smooth the seam.
07 - Drizzle with melted white chocolate and add sprinkles as desired. Allow to set completely.
08 - Place one chocolate bomb in a mug, pour 1 cup (8 fl oz) of very hot milk over it, and stir until fully melted and creamy.

# Expert Advice:

01 -
  • They look impossibly fancy but are way easier to make than they seem.
  • You get that delightful moment of surprise every single time when the shell cracks open.
  • Homemade ones taste infinitely better than anything store-bought.
  • They're the perfect gift that shows you actually put thought into it.
02 -
  • If your chocolate shells crack when unmolding, they weren't chilled long enough—this was my biggest early mistake.
  • The sealed seams should be smooth to prevent your bomb from opening prematurely in the mug, so take a moment to smooth them out with your finger or the back of a spoon.
  • Very hot milk is non-negotiable—it needs to be almost boiling for the bomb to melt properly and for the marshmallows to puff up.
03 -
  • If the chocolate is too thin, your shells will be fragile—the double-layer method isn't just for show, it's structural.
  • A small offset spatula or butter knife makes smoothing the seams so much easier than using your fingers.
  • Keep your silicone molds clean and dry before filling them—any moisture will mess with the chocolate's temper.
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