How to Make Hot Chocolate Bombs

Hey , I'm John Connell .

And today on Preppy kitchen , we're making hot chocolate bombs .

So let's get started to make these .

You'll need semisweet chocolate , hot chocolate mix , mini marshmallows and anything you want to decorate them with a best practice would be to temper our chocolate and doing that will give you a shiny chocolate ball that won't melt in your fingers .

So you can give these as gifts if you don't want to temper it though .

You can skip this step first .

Get a bowl .

I want like an inch or so of water .

Put that over medium heat .

Let it come to a simmer in a chop six ounces of a nice chocolate up .

I have made this with chocolate chips but you're tempering your chocolate .

It's easier to do with the bar .

I tell you listen to this .

You hear that when you see the shine on the chocolate here and it's not melting in my fingers .

That means it has a temper .

It's in the right crystal in order and we can get that temper back after melting it by just following a couple of easy steps , you don't need to use your double boiler situation you can do this in the microwave .

We're gonna transfer our chocolate into a bowl and that bowl will fit on top of the simmering water .

My chocolates chopped , that water is simmering .

I can hear it .

And the one thing you want is a digital thermometer .

It's comes in so handy .

This is my new one .

I love it .

I'll put a link in the description box .

All right , we're gonna place this onto that simmering water and keep stirring it and maintaining that temperature because it needs to be low heat .

It can't go above 90 degrees .

That's our goal .

And if things don't go according to plan , that's ok .

We can fix it with some extra chocolate .

It's called seating your chocolate .

So my chocolate got too hot .

It's like almost 100 and 10 degrees needed to be just at 90 .

That's ok .

What you do is you get some extra chocolate .

This chocolate will cool that chocolate and also give it the crystal structure it needs .

So I'm gonna take some extra chocolate , mix it in there .

The next step is just to stir it until it reaches 82 degrees .

Chocolate is cold .

Oh my gosh .

It happened .

Get a piece of parchment paper out .

This is a small one and you're just going to swipe a little bit of chocolate on top .

Pop this into the fridge for two minutes or so and that's the test if it's shiny and crisp .

The temper worked if it's not .

And it's kind of like this , like it doesn't harden , it didn't work .

So it's not tempered once again .

So I just ate the evidence .

Don't tell anybody .

I'm gonna measure out how much chocolate this is .

100 and 50 g , divided by three is 50 g .

The rule is if I forgot , you have to have one third of the weight of the chocolate going in to see it .

And if it doesn't work this time , we're just gonna make them not , not , not tempered .

It's ok .

Warm that chocolate up just a little bit .

It's in the low nineties .

So now we're going to mix this in , just mix until it's melted .

This will cool the chocolate down as well .

And then just like that you'll have chocolate that's in temper .

It's funny .

It's pretty hard .

It's absolutely not in temper .

Right .

This is really shiny .

Let's see .

It's not tempered .

Let's see if this is in temper .

Ah .

Oh .

So the key is just to make sure you don't melt the chocolate above 90 degrees .

If you're using a double boiler , it's just on the double boiler for like a minute .

Turn it off and use that residual heat as needed if you're in the microwave 15 2nd half power bursts .

Now that our chocolate is melted and in temper , all we have to do is use a spoon and transfer a bit of chocolate to each of these little hemispheres don't worry about getting a perfect edge here .

We're gonna fix that with a little heat and magic .

Just use your spoon to work the chocolate up the side of the well , remove the excess because you don't want too much .

This makes three hot chocolate bombs .

But if you have extra chocolate , you can just kind of keep it on the side .

And as soon as these are ready to pop out , make the rest once they're all covered , just go back over the edge and make sure that the very top has enough chocolate because you want it to be thin .

But if it's too thin , it's gonna be a nightmare .

So just give it a little once over right at the edge .

Your last step , take a look in the light and you're gonna see uh oh I have a couple of soft , like little tiny spots here that need just a drop of chocolate .

So for me , a a lot of the tips because my spoon is pointed .

Next step is the hot chocolate mix .

You can definitely use the prepackaged stuff , but I actually don't have any .

So just make your own one half of a cup of cooker powder .

I'm also gonna use three quarters of a cup of granulated sugar in you go and a nice pinch of salt .

This gives it a bit of contrast .

Just give it a good whisk and it's that easy .

Look at that .

We made our own hot chocolate mix in like five seconds .

It's gonna be delicious too .

It's time to assemble .

But these beautiful tempered domes have a rough edge , grab a pan , we just eat it warm and not hot .

It's a cold day in the kitchen .

So uh I'm also gonna grab a trivet part of the magic of these hot chocolate bombs is seeing the marshmallows pop up .

Mini marshmallows are best .

You could use the colorful kind , but these are tropical fruit flavored .

That's not for me .

We also need a stand for our hot chocolate bombs .

So you could use a circle cutter or even a little cupcake paper will work to take our pan onto the trivet .

Let's carefully remove our first dome and look at this beautiful dome .

So pretty place this onto your warm pan , it'll immediately melt the chocolate .

We're gonna fill each of our domes up with about two tablespoons of our cocoa powder and a nice mound of some marshmallows and carefully close it up just like that .

The last step is to use your finger or any kind of a tool just to smooth that edge out .

It's all done and look no fingerprints on here because we tempered the chocolate .

It's also not gonna melt at room temperature .

I'm so happy about this .

So the best thing to do is actually melt one side at a time , gives you a perfect edge and it glues it together .

So we're melting the chocolate 12 for the marshmallows , you want to not get them on to the very edge because that will impede the gluing of your two hemispheres together .

So you can see all the stuff is just gonna get melted away .

Pop that on the best practice is really not to use your finger .

It's just to use a any kind of a knife or palette knife and wipe away the excess chocolate .

Now , you can decorate this with a little bit of extra chocolate .

You can use some white chocolate on them .

I actually have a tiny bit of candy melts that I'm going to drizzle over , but we need to grab some sprinkles too .

I want my favorite confetti sprinkles .

So for my decoration , I'm just gonna pipe a little bit of white chocolate or candy melts and then we're gonna add some sprinkles .

I love the way that looks .

So we're just going to drizzle this across the top and quickly add your sprinkles .

Be time for some hot chocolate bo magic .

Get that milk screaming hot dip your hot chocolate ball into a big cup .

Once your milk is nice and hot , pour it right over that chocolate ball .

Uh Let's look at the , it all came apart .

Give it a nice stir and now the chocolate and that hot cocoa mix are melting together and you're gonna have the most delicious and dramatic hot chocolate ever .

Hm .

That is the best hot chocolate ever .

Ok .

If you like this video , check out my chocolate playlist .