Hot Chocolate Bombs Without a Mold
This simple recipe for Easy Hot Chocolate Bombs doesn't require a mold. Make these simple hot chocolate bombs without a mold and have hot chocolate in an instant!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
Filling
- 57 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 28 grams Dutch cocoa powder (sifted)
- 1 tablespoon milk
Coating
- 170 grams dark chocolate chips (or milk chocolate)
Instructions
- Line a quarter sheet pan with parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the butter, powdered sugar, cocoa power, and 1 tablespoon of milk.
- Mix on low until combined into a cookie dough like texture.
- Using your hands, form the chocolate mixture into 12 balls, each about ½-inch to ¾-inch in diameter, and place them on the prepared baking sheet. Place the baking sheet in the freezer until the balls harden, at least 15 minutes.
- Using a double boiler and stirring frequently, gently melt the dark chocolate until smooth. Remove from heat. (Alternatively, you can microwave the chocolate in 30 second intervals, stirring between each one to prevent burning, until melted completely).
- Remove the chocolate balls from the freezer. Lifting with a fork (do not pierce) so the excess chocolate can drip off, dip the balls into the melted chocolate and place them back on the baking sheet.
- Drizzle leftover dark chocolate over the bombs.
Video
Notes
Tips
- Make sure your butter is soft. When mixing the butter, powdered sugar, and cocoa together, if the butter is not soft it won't mix together well. Also, stiff butter can make everything in your mixer go flying out haha. I like to remove butter from the fridge the day before or the morning of when I will use it. Letting it soften at room temperature is always the best. But, if you need to soften in the microwave, then only soften 1 stick for 10 seconds at a time. Anymore than that at once can melt small portions of the butter, which isn't good.
- After you form your balls and they are in the freezer, when you remove them, you can form them again. If your filling is kinda sticky the first time, once it's chilled it is very easy to just reshape those balls if they were a little uneven.
- I like to use a fork (like a spoon) to dip them because the excess chocolate can drip through the holes and back into the bowl.
- These can also be stored in the freezer! I've made hot chocolate with them straight from the freezer as well.
- When making hot chocolate, make sure to mix/stir completely to get all the goodness of the bomb into your hot chocolate!
- Vegan: Use vegan butter in place of butter. And, use a dairy free milk when making the hot chocolate.
- High Altitude: Follow the recipe as noted.
Nutrition
Calories: 163kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 47mgPotassium: 128mgFiber: 1gSugar: 17gVitamin A: 122IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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