Kitchen Stories' Hot Chocolate Bombs Recipe

This article is in collaboration with Kitchen Stories.

Difficulty: Easy
Preparation: 15 min.
Resting: 30 min.

Ingredients
Servings: 3
3½ oz bittersweet couverture chocolate
3 tbsp sweetened cocoa powder
3 tbsp marshmallows
milk (for serving)

Utensils: saucepan (small), heatproof bowl, half circle silicone mold

3½ oz bittersweet couverture chocolate

saucepan (small) | heatproof bowl | half circle silicone mold

Melt two-thirds of the chocolate in a heatproof bowl over a saucepan with simmering water. When completely melted, remove from heat and stir in the remaining chocolate. Add a spoonful of melted chocolate to a half circle silicone mold and use the back of the spoon to push the chocolate up the sides so that the mold is completely coated. Transfer to a freezer for approx. 5 min., or let chill in the refrigerator for at least 30 min.

sweetened cocoa powder | marshmallow

Carefully pop chocolate shells out of the mold. Fill half of them with one tbsp of sweetened cocoa powder and one tbsp of marshmallows.

Warm up a plate in the microwave. Gently press each of the empty shells onto it to slightly melt the edges. Use the melted chocolate to seal two shells together, then roll in crushed cookies, sprinkles, or crushed peppermint, if desired. Pop them back in the freezer so they can firm up, approx. 5 min.

Heat up some milk and transfer to a mug. Drop a hot chocolate bomb into the mug and enjoy!