Marshmallow Hot Chocolate Bombs Step-by-step instructions

Before you start

Before starting, make sure you have all the ingredients and equipment ready. Melt the dark chocolate and white chocolate separately.

Set up a clean work surface with the silicone molds, pastry brush, and a hot skillet. Line a plate with parchment paper for the finished spheres. Have a thermometer ready for heating the milk.

Instructions

Mold and Fill

1. 1Melt and Mold the Chocolate
   Melt the dark chocolate in a small saucepan over low heat, stirring constantly, until smooth and glossy. Brush the melted chocolate evenly inside each hemisphere of the silicone molds, making sure the edges are well coated. Place the molds in the refrigerator and chill for 10 minutes, until the chocolate is firm.
   Look for The chocolate should be set and easily release from the mold edges.
   Tip Brush two coats for a thicker shell that holds up to hot milk.
2. 2Fill the Chocolate Shells
   Remove the molds from the refrigerator. Carefully pop the chocolate hemispheres out of the molds. Place 1 tablespoon of hot cocoa mix and 2 tablespoons of mini marshmallows into one half of each sphere, leaving the other half empty for sealing.
   Look for The filling should sit snugly inside the chocolate shell without overflowing.
   Tip Work quickly to avoid melting the chocolate with your hands.

The chocolate hemispheres should be firm, glossy, and easily released from the molds. The filling should be level with the edges. The kitchen smells of rich chocolate and vanilla marshmallows.

Seal and Decorate

3. 3Seal the Spheres
   Warm a clean, dry skillet over medium heat. Place the rim of the empty chocolate half on the hot skillet for about 2 seconds, just until the edge begins to melt slightly. Immediately press the warmed half onto the filled half to seal the sphere. Repeat with the remaining halves.
   Look for The seam should be smooth and closed with no gaps.
   Tip Don't overheat the rim or the chocolate will melt too much and lose its shape.
4. 4Drizzle with White Chocolate
   Using a spoon, drizzle the melted white chocolate over the sealed chocolate spheres in a decorative pattern. Let the white chocolate set at room temperature for a few minutes, or place in the refrigerator for 2 minutes to speed up the process.
   Look for The white chocolate should be firm to the touch.
   Tip A fork works well for a thin, even drizzle.

The spheres are perfectly round with a smooth seam. The white chocolate drizzle is set and adds an elegant finish.

The spheres feel firm but not brittle. Take a moment to check the color, texture and aroma before you move on to the next step.

Pour and Enjoy

5. 5Heat the Milk
   Pour the whole milk into a small saucepan and heat over medium heat until it reaches 170°F (77°C) on a thermometer. Do not let it boil.
   Look for Steam rises from the milk and small bubbles form around the edges.
   Tip Heating the milk to the right temperature ensures the chocolate melts fully and the marshmallows soften.
6. 6Serve the Hot Chocolate Bombs
   Place one chocolate sphere in a glass mug. Pour 1 cup of the hot milk over the sphere. Watch as the chocolate melts open and the mini marshmallows rise to the surface. Stir until the chocolate is fully melted and the cocoa is smooth and velvety.
   Look for The sphere cracks open and the marshmallows float to the top.
   Tip For an extra treat, top with additional mini marshmallows before serving.

The hot milk is steaming at 170°F (77°C). When poured, the chocolate sphere cracks open with a satisfying sound, releasing marshmallows that float to the surface. The cocoa is thick, glossy, and deeply chocolatey.

Common mistakes

One common mistake is brushing the chocolate too thin, causing the shells to crack or break. Another is overfilling the spheres, which makes sealing difficult.

Avoid overheating the milk, as boiling can cause it to scald and affect the taste. When sealing, don't leave the chocolate on the skillet for more than a few seconds, or it will melt too much.

How to tell it’s done

The chocolate shells are done when they are firm and easily release from the molds. The sealed spheres should be smooth and intact.

The milk is ready when it reaches 170°F (77°C) on a thermometer. The hot chocolate is done when the chocolate is fully melted and the drink is smooth and velvety.