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Heart Hot Chocolate Bombs Recipe

Heart Hot Chocolate Bombs Recipe

Lyne
Heart hot chocolate bombs recipe is interchangeable as a mid-February Valentine's day treat, or as a gift to offer for Mother's Day. I love using silicone heart molds for special occasions.
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Prep Time 30 mins
Cook Time 3 mins
Keep in refrigerator 30 mins
Total Time 1 hr 3 mins
Course beverages
Cuisine American, Canadian
Servings 8 Heart Hot Chocolate Bombs
Calories 518 kcal

Equipment

  • 2 Microwavable bowls
  • 2 Silicone heart hot chocolate bomb molds (I got mine on Amazon)
  • Ziplock bag or pastry bag with a small start tip

Ingredients
  

HOT CHOCOLATE BOMB SHELL INGREDIENTS

  • 300 grams white chocolate chips 1 bag of white chocolate chips and more for decoration
  • 300 grams Semi-Sweet chocolate chips 1 bag of chocolate chips and more for decoration
  • Pink food colouring
  • Sprinkles for decorations

HOT COCOA FILLING

  • 1 cup Mini marshmallows
  • 8 tbs hot chocolate mix

OTHER INGREDIENTS NEEDED FOR 1 HOT CHOCOLATE BOMB

  • 1 cup hot milk you can also use coconut milk or almond milk
  • Whipped cream for topping optional
  • Sprinkles or chocolate chips for decorations optional

Instructions
 

HOW TO MAKE THE HOT CHOCOLATE HEARTS

  • Place the bag of chocolate chips in a microwavable safe bowl in microwave in 30 second intervals until melted. Repeat the same for the white chocolate chips.
  • Pour 1 tbsp of melted chocolate into each chocolate mold. Use a spoon to swirl the chocolate around and coat the edges. Make sure to spoon the chocolate up the sides until it makes a thicker shell. Add more melted chocolate if needed.
  • Put the chocolate mold in the fridge for about 15-30 minutes or until it’s set.
  • When the chocolate is set, remove from the refrigerator and gently pop them out of the mold. You should have 16 spheres.
  • Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  • Carefully take the open side of the sphere and place it onto the plate to melt off the uneven edges to create a smooth edging.
  • Spoon 1 tbsp of the hot cocoa mix in 8 of the chocolate sphere and add marshmallows on top.
  • Connect 1 empty half chocolate bomb to 1 half that is full of the mixture and seal together. As the melted chocolate hardens, it will seal.
  • Heat up the left over chocolate in the microwave for 30 seconds intervals until it’s soft again. Pour it in a Ziplock bag and cut a tiny piece at one of the ends or use a pasty bag with a tip. Drizzle the melted chocolate over top of the hot cocoa bomb and allow to dry. You can also use a spoon to drizzle instead of a bag.

HOW TO SERVE THE HEART HOT COCOA BOMBS

  • Heat the milk pot on the stove top or in a mug or clear glass for about 2 minutes in the microwave.
  • Add 1 hot chocolate bomb and stir until smooth.
  • Top hot chocolate with whipped cream.
  • You can also add sprinkles, chocolate chips or drizzle more melted chocolate over the whipped cream.

Notes

  1. You have the option when making these hearts of taking the extra step to make pink hearts or to even make hearts that are half pink and half chocolate coloured. I like the pop of colour that the pink provides and it makes the gift more presentable.
2. HOW TO STORE THE HOT COCOA BOMBS
Store your hot cocoa bombs in a plastic container at room temperature for up to 2 months.

Nutrition

Serving: 8gCalories: 518kcalCarbohydrates: 60gProtein: 6gFat: 30gSaturated Fat: 18gTrans Fat: 1gCholesterol: 13mgSodium: 183mgPotassium: 360mgFiber: 4gSugar: 50gVitamin A: 81IUVitamin C: 1mgCalcium: 148mgIron: 3mg
Keyword heart hot chocolate bombs, Heart Hot Chocolate Bombs for Mother's Day, Heart Hot Chocolate bombs for Valentine's Day, heart hot cocoa bombs, Hot chocolate, Hot chocolate bombs
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