How to Make Hot Chocolate Bombs // Easy DIY Hot Cocoa Tutorial

How to Make Hot Chocolate Bombs! Easy DIY Hot Cocoa Tutorial that everyone will love!

A lot of my viewers may be surprised to know that I used to have a small baking company and absolutely love creating and designing sweets of all kinds!

So, let's join the hot chocolate bombs craze this season!

They're so easy to make and a ton more fun to drink! These simple hot cocoa bombs are a fun way to enjoy the holiday season and get creative with the toppings of your dreams! This is a simple tutorial that will teach you how to make a hot chocolate bomb the easy way!

These hot cocoa bombs have endless possibilities with so many flavors of chocolate and varieties of toppings. A fun idea would be to set up a hot cocoa bar and have a ton of fun creating these delicious treats!

I hope you enjoy this hot cocoa tutorial. If you like this video please give it a thumbs up and make sure you're subscribed to our channel to see more upcoming DIY videos! As always, thanks for watching!

-Hot Chocolate Bombs Recipe-
(What I used)

1 lb Guittard or Ghirardelli Dark Chocolate Melts (Can find in the baking aisle at the grocery store)
1 bag Guittard White Chocolate Chips (for Drizzle)
Crushed Candy Cane
Chocolate Ganache (Recipe Below)
Torani Caramel Sauce
Saco Cocoa Powder
Sea Salt
Edible Gold Paint

**1 lb of Chocolate melts makes about 7-8 chocolate bombs.
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Chocolate Ganache:
1 Bag Guittard Dark Chocolate Chips
1 cup heavy whipping cream

Pour Dark Chocolate chips into a mixing bowl. Set aside. Place heavy whipping cream in a saucepan on medium heat until it begins to simmer. Remove from heat and pour over dark chocolate chips. Whisk together until smooth. Set the ganache aside until ready for use. Ganache can be stored at room temperature for up to 48 hours. Refrigerate after 48 hours if needed.
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DIRECTIONS:

*If using edible gold, flick edible gold paint onto molds prior to spooning chocolate in.

Pour Chocolate Melts into a microwavable bowl (I used a larger Pyrex measuring cup). Heat in 30-second increments stirring in between. If chocolate in the bowl begins to harden you can place it back in the microwave for 15-30 seconds to melt again.

Spoon out Dark Chocolate into silicone molds. Spread chocolate to the top making sure the sphere is completely coated up to the tops in chocolate. Pour out any excess chocolate and place upside down on Silpat or parchment paper to harden. Can be placed in the refrigerator to speed up the process.

Once the chocolate is hardened remove it from molds. Using a warm frying pan (can be heated on the stove, removed then place on towel or trivet) melt down the tops of molded chocolate. Place one side of the sphere in the cupcake holder. Fill chocolate bomb with desired toppings. I used 1 TBSP Chocolate Ganache, 1 tbsp caramel sauce, 1 tsp cocoa powder, 1 tsp sea salt, and marshmallows.

To close the chocolate bomb, heat 1 more molded chocolate sphere on the frying pan and set it on top of the filled chocolate mold. Voila. Decorate with drizzle or toppings of your choice.

Microwave, simmer, or froth milk to 160-180 degrees (or desired temp) and drop the hot chocolate bomb in and watch it explode with chocolate goodness. Stir and enjoy!
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PRODUCT LINKS:

Silicone Mold (Set of 3): https://amzn.to/2W1zM3q
Silicone Mold (Set of 3): https://amzn.to/3n4Z6l7
Silicone Mold (Set of 2): https://amzn.to/3gCq1SX
Guittard Dark Chocolate Melts (A'peels/ Baking Wafers): https://amzn.to/37KtA5w
Guittard White Chocolate (Drizzle): https://amzn.to/39WASpF
Edible Gold Paint: https://amzn.to/39UAdVt
Hot Chocolate Powder: https://amzn.to/33VG4q0
Mini Marshmallows
Crushed Candy Cane Topping
Silpat Mat: https://amzn.to/2K8lgEu
Piping Bag/Tips Set (GREAT DEAL): https://amzn.to/341qjOi
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Видео How to Make Hot Chocolate Bombs // Easy DIY Hot Cocoa Tutorial канала Valerie Aguiar