Hot cocoa bombs are a perfect gift for the Holidays, Christmas, Diwali, and other special occasions. They are easy to make. Check out this recipe to make them with white chocolate and Indian milk masala powder as well as hot cocoa mix.
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Ingredients
The chocolate shells are made by melting chocolate. It is best to use a good brand like Ghirardelli or Merckens chocolate melts. The filling is milk masala powder made with nuts and spices to make white chocolate bombs using white chocolate melts.
Swiss mix or hot cocoa mix along with marshmallows is perfect for milk hot cocoa bombs.
Instructions
Making hot chocolate bombs is very easy even though it may seem difficult. First melt the chocolate chips using the Instant Pot as a double boiler. Pour 2 cups of water and place the bowl with chocolate chips on the Instant Pot and turn on the saute mode. Keep stirring until the chips melt and then press cancel.
Ingredients for hot chocolate bombs.
Melt the chocolate chips in a bowl.
Using a spoon, coat the silicone molds with chocolate to make a well coated thin layer. Place the tray in the fridge for about 10 minutes so that the chocolate shells harden, then carefully remove them.
In half of the shells put the filling, for Indian style, fill it with masala milk powder. For hot cocoa bombs, fill it with cocoa mix and mini marshmallows.
Coat the molds with melted chocolate.
Fill the shells with the filling.
Touch the rim of the empty shells on the hot bowl and place it in the top of the filled shell. Decorate as you like using a piping bag.
Variations
- Indian style - add milk masala powder in the white chocolate shells.
- Hot cocoa bombs - add cocoa mix and mini marshmallows.
Serving suggestions
In a cup of hot milk, drop a chocolate bomb. Mix it well and enjoy 🙂
Equipment
I have used the hot cocoa bomb silicone molds that make 2 inches of hot cocoa bombs. It is a perfect size that will fit most of the mugs.
I have also used the Instant Pot as the double boiler. A large bowl, either stainless steel or glass works fine for melting the chocolates.
A piping bag helps decorate the hot cocoa bombs.
You may also enjoy other holiday recipes like gingerbread cookies, stained glass cookies, Christmas tree cinnamon rolls, and stuffed pasta shells.
Storage
Hot chocolate bombs can be stored at room temperature for about 1-2 months.
Related
Looking for other recipes like this? Try these:
- Chocolate covered orange peels
- Chocolate dipped strawberries
- Chocolate covered apricots
- Chocolate covered dates
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📖 Recipe
Hot Cocoa Bombs (2 Ways)
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Equipment
- Vitamix (dry jar, or another blender)
- Large bowl (that fits on Instant Pot)
- Hot cocoa bomb silicone molds (2 inch size)
Ingredients
For Indian-style white chocolate bombs
- 2 cup Melting Chocolate (about 11 oz., White)
- ½ cup Almonds
- ½ cup Pistachios (unsalted, raw, shelled)
- ½ cup Cashews (unsalted, not roasted)
- 2 teaspoon Saffron
- 1 tablespoon Cardamom powder
For hot cocoa bombs
- 2 cup Melting chocolate (about 11 oz., milk or semi-sweet)
- ½ cup Hot cocoa powder (Swiss Miss, more if needed)
- ½ cup Marshmallows (vegan)
For double boiler
- 2 cup Water
Instructions
Filling for white chocolate bombs
- In a saucepan add the almonds, cashews, and pistachios.½ cup Almonds, ½ cup Pistachios, ½ cup Cashews
- On low flame roast them for 4-5 minutes.
- Transfer to a plate and let it cool down completely
- Add all the nuts, cardamom powder, and saffron strands to the blender jar.½ cup Almonds, ½ cup Pistachios, 2 teaspoon Saffron, 1 tablespoon Cardamom powder, ½ cup Cashews
- Blend on low speed until all the nuts are chopped into a semi-coarse powder.
Making chocolate bomb shells
- Pour 2 cups of water in the instant pot liner.
- Turn the saute mode on the normal setting.
- In a large stainless steel or glass bowl, put the chocolate chips.2 cup Melting Chocolate
- Place the bowl on the instant pot to make it work as a double boiler.
- Mix with a spatula until all the chocolate chips have melted.
- The melted chocolate should not have any lumps and should be glossy.
- Put about a teaspoon of melted chocolate in the mold tray and spread it evenly with a small spoon.
- Complete all the mold in the tray and put it in the fridge for about 10 minutes.
- Carefully remove the chocolate shells.
Put the filling
- For Indian style white chocolate bombs, fill half the number of the white chocolate shells with milk masala powder till ¾th capacity.
- For hot cocoa bombs, fill half the number of the milk chocolate shells with hot cocoa powder and a few marshmallows.
- Place a plate on the Instant Pot liner and heat it by turning the saute mode on, once warm, turn off the saute mode by pressing cancel.
- For the remaining chocolate bomb shells, touch the rim onto the hot surface of the plate so it melts a bit.
- Quickly put it on the filled half and make a hot chocolate bomb.
- Place it in a tray and continue with remaining cocoa bombs.
- Let them rest for 10 minutes.
Decorate
- Fill some melting chocolate in a piping bag and decorate the chocolate bombs as desired.
How to use
- In 1 cup of hot milk, drop the hot cocoa bomb, mix well and enjoy.
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