Hot Chocolate Bombs
Level up your hot chocolate fix with this step-by-step recipe for Instagram-friendly hot chocolate "bombs" which explode in a piping hot cup of milk. A quick stir later and you’re sipping on a beautiful cuppa cocoa!
Ingredients
For Chocolate Mix:
- 25 g icing sugar
- 22 g cocoa powder
- 60 g milk powder
- 60 g good-quality dark chocolate, cold *
- 60 g good-quality milk chocolate, cold *
- ¼ tbsp cornflour
- ½ tsp cinnamon
- ½ tsp nutmeg
- pinch of salt
For Bombs
- Dark chocolate chips/ pellets (there is no fixed quantity here; use more chocolate if you’d like to make more hot chocolate bombs or vice versa)
Instructions
To Make The Hot Chocolate Mix
- Sift the dry ingredients (icing sugar, cocoa powder, milk powder, cornflour, cinnamon, nutmeg and salt) in a bowl. Whisk until evenly combined.
- Blitz or grate the milk and dark chocolate until it becomes a fine powder. Make sure the chocolate is cold (as otherwise it will turn pasty)
- Add the grated/blitzed chocolates to the dry ingredient mixture and give it a good whisk.
To Make The Chocolate Bomb
- Take a silicone half-sphere mould. If you are using couverture chocolate (highly recommended), you will have to temper it first (see below for a guide on tempering)**. If you are using compound chocolate (e.g. Morde’s), simply melt the chocolate (there is no need to temper it).
- Take the melted/ tempered chocolate and cast it in your mould.
- Tap & scrape out excess chocolate.
- Fill the chocolate mix in one half of the sphere mould.
- Slightly melt the edges of second shell, pressing it down against the back of a hot pan or a heated steel plate for a couple of seconds. This will make it easier to stick the moulds together.
- Once the two spheres are sealed, garnish them as you’d like!
In Action:
- Boil milk; sieve boiling milk and pour into a cup containing the bomb.
- Once poured in, you can either stir with a spoon to an even consistency; or for a smoother experience, blend it with a hand-blender!
Notes
* Do try to use good quality couverture chocolate such as Lindt, Valrhona, Mason & Co etc.
To Temper The Chocolate
- Add 2/3 of the chocolate to a heat-proof bowl. Then place this bowl over a pan of gently-simmering water (this is known as a bain marie). The bottom of the bowl should not touch the water as this would cause the chocolate to get too hot and lose its shine.
- Remove from heat once the chocolate mixture reaches 45°C on a cooking thermometer. Stir in the remaining chocolate; and then stir the melted chocolate gently at intervals. Once smooth and shiny, the tempered chocolate is ready to use and you can proceed with the recipe as outlined above!