Ingredients
Main Ingredients
Instructions
Step 1
Heat *100 grams (3.5 ounces)* of dark chocolate in the microwave until fully melted.
Step 2
Add the melted chocolate to the molds and *spread it along the sides* evenly.
Make sure the layer is neither too thin nor too thick.
Step 3
After the chocolate hardens, remove the chocolate *halves* from the molds.
*Fill* one half with marshmallows and put the *two halves together* to form a sphere.
Step 4
Heat some *milk* and pour it over the *chocolate bomb* in a mug.
Watch it *explode* and enjoy the delicious taste and aroma!
Servings
β¨ Imagine serving these chocolate bombs on a cozy winter evening, your guests marveling at the explosion of flavours and the gooey marshmallow treat inside. π
For a truly festive touch, you can add a dash of cinnamon or peppermint to your hot milk. Or how about a splash of Irish cream for the adults? π
These are not just drinks; they are an experience! Pair them with your favourite holiday cookies, set the scene with soft music, and let the warmth of the season embrace you. πβ¨
Equipment
Essential for melting your chocolate quickly and evenly. Use in short intervals to avoid burning.
These make it easy to create perfectly shaped chocolate half-spheres. Make sure they are completely dry before use.
Perfect for spreading melted chocolate inside the molds.
To heat milk for the final hot chocolate preparation. Gentle simmer is key!
To cool and set your chocolate half-spheres without any mess.
Variations
Gluten-Free Option: Ensure your chocolate and marshmallows are certified gluten-free. Most dark chocolates are naturally gluten-free, but always check the labels!
Vegan Variation: Easy switch-ups here! Use a high-quality dark chocolate thatβs dairy-free and fill your bombs with vegan marshmallows. When heating the milk, opt for almond, oat, or soy milk for a creamy result. π₯π±
Faq
- Whatβs the best way to melt chocolate without burning it?
Use a microwave in short 30-second intervals, stirring in between. Alternatively, use a double boiler for more control.
- Do I need to temper the chocolate?
While tempering can give a shinier finish, it's not necessary for this recipe since the chocolate is not being molded into a candy bar.
- Can I use different types of chocolate?
Absolutely! Feel free to mix dark, milk, and even white chocolate for a unique flavor combination.
- What can I add to the hot milk for extra flavor?
Cinnamon, nutmeg, peppermint extract, or even a hint of vanilla can elevate the taste of your drink.
- How far in advance can I make these chocolate bombs?
You can prepare these up to a week in advance if stored in an airtight container in a cool, dry place.
- Tips for keeping the chocolate shiny and smooth?
Avoid getting any water in your melted chocolate and ensure your molds are completely dry before use. Also, using high-quality chocolate makes a big difference.