White Hot Chocolate Bombs are a twist on the traditional Hot Chocolate Bombs we shared earlier in the summer! They are just as fun to make, give, and decorate and are still filled with yummy cocoa powder and marshmallows.
Chop chocolate as finely as possible, which will aid in more even melting.
Place ~5 ounces of chopped white chocolate (about ⅔ of the chocolate) in a microwave safe bowl. Microwave on the defrost setting in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate. The temperature for white chocolate should be between 100-103°F at this point and not hotter than 105°F.
Add the remaining chocolate pieces and stir until they are mostly melted and incorporated. Continue stirring the chocolate until it cools to about 83°F.
Place the chocolate back into the microwave on the defrost setting for 15 seconds once more. This should be enough time to heat the chocolate back up to 85-87° and make it fluid for molding.
Use a paintbrush or the back of a spoon (a soup spoon works great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, between 1/16” and ⅛”.
Use a knife or straight edge to clean up any excess chocolate on the surface of the mold.
Place the mold in the refrigerator for 3-5 minutes until the chocolate sets.
Gently pop the molded chocolate from the silicone mold.
Spoon 1 ½” teaspoons of hot cocoa mix powder into one side of each sphere half. Add as many mini marshmallows as you can and any festive sprinkles that you’d like.
Heat an empty plate in the microwave for about a minute and place it next to your work space.
Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
You can alternately paint a bit of melted chocolate on the edge to glue the two sides together, but this leaves more of a visible line.
Dab a bit of the melted chocolate on the top of the hot cocoa bomb and sprinkle some decorations on the top.
To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink up!
Store hot chocolate bombs in an airtight container or bag in a cool, dry location for up to two weeks.
Heating and cooling instructions should temper the chocolate so that it molds into a shiny, crisp chocolate shell.
Temperatures for tempering the white chocolate will be different for milk or semi-sweet/dark chocolate.
Candy melts or “dipping chocolate” does not require tempering, but it doesn’t taste as good.
Use gloves to limit fingerprints on the chocolate.