Have you seen the newest craze sweeping social media? Hot chocolate bombs have quickly become a must have holiday treat thanks to Tic Tock and Instagram. The chocolate sphere conceals hot chocolate …
Have you seen the newest craze sweeping social media? Hot chocolate bombs have quickly become a must have holiday treat thanks to Tic Tock and Instagram. The chocolate sphere conceals hot chocolate mix and marshmallows. The “bomb” is placed in a mug, with heated milk poured over the top. The experience is fun and exciting, and the final product is rich and delicious.
Just like with pandemic baking, supplies are becoming hard to find and shops making them are selling out.
Brodie’s Cream and Bean in Silverhill keeps selling out but owners say they are grateful for the business. Like most small businesses, COVID-19 and tropical occurrences hit their businesses hard this year. You can place pre-orders for their chocolate and peppermint “bombs” by calling 251-490-0331. They are located at 16320 State Hwy. 104 in Silverhill.
Sugar House Custom Cakes in Fairhope has hot chocolate bombs in store every day, but they go quick so get there early. They are making a variety of flavors too: milk chocolate, white chocolate, cookies and cream and strawberry unicorn. They are located at 6B South Bancroft Street in Fairhope. Pre-orders are not available, but they open at 10 a.m.
Want to make your own hot chocolate bombs? There are many websites and bloggers offering instructions but one of the most informative is from Julie Blanner of julieblanner.com. Her website also has a simple homemade hot chocolate recipe that would make a great host gift.
Here is what you will need:
- Silicone mold – 2-to-2.5-inch sphere is used most but any shape will work.
- Baking sheet
- Piping bags or small zip top bag
- Chocolate – Milk chocolate melting wafers are easy to find and work well but chocolate chips also work great.
- Mini marshmallows
- Hot chocolate mix – store bought or homemade.
- White melting chocolate – Optional for decoration
First, melt the chocolate in a small microwave-safe bowl in 15 second increments, stirring between, until smooth. Next, add a heaping tablespoon of melted chocolate into the molds. Spread with the back of a teaspoon until completely covered. Invert the mold onto parchment lined baking sheet and lightly shake to eliminate excess chocolate. Discard parchment and place mold on baking sheet (chocolate side up) and freeze for seven minutes. You do not have to freeze; however, it speeds up the process. Once set, gently press the top of each to release onto the baking sheet. Fill half of your chocolates with one tablespoon of hot chocolate mix and two tablespoons of mini marshmallow. To seal, warm a plate in the microwave. Place the bottom of an empty chocolate half on the plate to lightly melt the chocolate. Finally, place the melted chocolate edge on filled half to seal. Handle the chocolate as little as possible.
Decorate the exterior using melted chocolate in a piping bag or zip top bag. Top with sprinkles, candy cane bits or marshmallows. To fully set your hot chocolate bombs, freeze for five minutes or refrigerate for 30 minutes. Store at room temperature until ready to serve.
Once you are ready to use, place one hot chocolate bomb in a mug and pour one cup of piping hot milk over the bomb. As the bomb begins to melt, stir well to incorporate and enjoy.